Crispy Chocolate Cookies Recipes

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CRISPY CHOCOLATE COOKIES



Crispy Chocolate Cookies image

I made up this recipe but it tastes very good. The outside will be crunchy. It sort of tastes like an Oreo® cookie without the cream. I love the recipe and shared it with many. I hope everyone loves it.

Provided by ChefLilli118

Categories     Desserts     Cookies     Chocolate Cookie Recipes

Time 40m

Yield 24

Number Of Ingredients 9

1 cup unsalted butter
1 ½ cups white sugar
1 egg
2 cups all-purpose flour
1 cup cocoa powder (such as Hershey's®)
1 teaspoon baking soda
1 pinch salt
¾ cup water
1 teaspoon vanilla extract

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
  • Combine butter, sugar, and egg in a bowl. Beat with an electric mixer until light and fluffy.
  • Mix flour, cocoa powder, baking soda, and salt together. Add to the butter mixture, 1 cup at a time, until evenly incorporated. Gradually beat in water, then vanilla extract.
  • Drop spoonfuls of the cookie dough onto the prepared baking sheets. Press gently to flatten the mounds of dough.
  • Bake in the preheated oven until firm, about 20 minutes. Cool for 3 minutes before removing from the baking sheets.

Nutrition Facts : Calories 165.8 calories, Carbohydrate 22.4 g, Cholesterol 28.1 mg, Fat 8.5 g, Fiber 1.5 g, Protein 2.1 g, SaturatedFat 5.2 g, Sodium 64.1 mg, Sugar 12.6 g

EXTRA-CRISPY CHOCOLATE CHIP COOKIES



Extra-Crispy Chocolate Chip Cookies image

We took our classic chocolate chip cookie and made one little change: baking it at 300 degrees F instead of 375. The result is a cookie that's flat and crunchy, with a toffee flavor.

Provided by Food Network Kitchen

Categories     dessert

Time 1h35m

Yield about 30 cookies

Number Of Ingredients 9

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon fine salt
1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature
3/4 cup packed light brown sugar
2/3 cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
One 12-ounce bag semisweet chocolate chips

Steps:

  • Position oven racks in the top and bottom thirds of the oven, and preheat to 300 degrees F. Line 2 baking sheets with parchment.
  • Whisk together the flour, baking soda and salt in a large bowl. Beat the butter and both with an electric mixer sugars with an electric mixer on medium-high speed in a second large bowl until light and fluffy, about 4 minutes. Add the eggs to the butter mixture, one at time, beating after each addition to incorporate; beat in the vanilla. Reduce the speed to medium, add the flour mixture, and beat until just incorporated. Stir in the chocolate chips.
  • Scoop 12 heaping tablespoons of dough onto each prepared baking sheet about 2 inches apart. Roll each into a ball with slightly wet hands. Bake until the cookies are golden, flat and crunchy, 24 to 28 minutes, rotating the baking sheets halfway through. Let the cookies cool for a few minutes on the baking sheets, then transfer them to a rack to cool completely.
  • When the baking sheets have cooled completely, scoop the remaining dough onto 1 sheet and bake. Store the cookies in a tightly sealed container at room temperature for up to 5 days.

THIN AND CRISPY CHOCOLATE CHIP COOKIES



Thin and Crispy Chocolate Chip Cookies image

Provided by Food Network

Categories     dessert

Time 1h25m

Yield 36 cookies

Number Of Ingredients 9

2 cups packed light brown sugar
1 3/4 cups (3 1/2 sticks) unsalted butter, room temperature
1 1/2 cups granulated sugar
3 whole eggs
1 tablespoon vanilla extract
2 1/4 cups white flour
1 1/2 teaspoons table salt
3/4 teaspoon baking soda
1 pound dark chocolate or chocolate chips

Steps:

  • Preheat the oven to 375 degrees F. Line cookie sheets with parchment paper.
  • In a stand mixer, cream the brown sugar, butter and granulated sugar until pale and fluffy, about 5 minutes. Add the eggs one at a time until well incorporated. Mix in 1/3 cup of water and the vanilla.
  • In a separate bowl, whisk the flour, salt and baking soda and add to the butter mixture. Mix on low until the flour mixture is incorporated, and then mix in the chocolate pieces.
  • Scoop out the dough onto the prepared cookie sheet and freeze for an hour. The cookies will spread, so limit 4 cookies for each cookie sheet to give ample room.
  • Bake until golden brown, 15 to 20 minutes, rotating the trays halfway through. Remove from the oven and cool. Remove the cookies with a flat spatula to prevent breaking.

CRISPY CHOCOLATE COOKIES



Crispy Chocolate Cookies image

Not in the mood for chocolate chip, but still wanting chocolate cookies, I adapted a crispy ginger recipe (231798) beyond recognition. I make half recipes usually so that's why some of the measurements look a little bit wonky. These taste just like chocolate graham crackers to me.

Provided by Blue Eyes Willow

Categories     Drop Cookies

Time 27m

Yield 3 dozen small cookies

Number Of Ingredients 11

1/2 cup butter
1/2 cup white sugar
1/2 cup brown sugar
1 small egg
1/4 cup honey
1 teaspoon vanilla
1 3/8 cups all-purpose flour
1/2 teaspoon baking soda (heaping)
1/4 teaspoon salt
1/3 cup cocoa powder
raw sugar (optional)

Steps:

  • Pre-heat oven to 350 degrees Fahrenheit
  • cream together butter and sugars.
  • add honey, egg and vanilla.
  • Mix dry ingredients.
  • slowly add dry ingredients to wet, mixing thoroughly (I usually do this in 2 or three stages).
  • Using two spoons, scoop desired amount of dough onto one spoon, dunk in raw sugar (if desired), then use the second spoon to slide the dough onto your pan, sugar side up.
  • Bake 10-12 minutes for softer cookies, longer for crispier cookies.

CRISP CHOCOLATE COOKIES



Crisp Chocolate Cookies image

These cookies should keep everyone happy for a few days.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 16 large cookies

Number Of Ingredients 8

3 cups sifted all-purpose flour
1 1/4 cups unsweetened cocoa
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
3/4 pound (3 sticks) unsalted butter
2 1/2 cups sifted confectioners' sugar
2 large eggs, lightly beaten
1 teaspoon pure vanilla extract

Steps:

  • In a large bowl, sift together flour, cocoa, salt, and cinnamon. Set mixture aside.
  • Use an electric mixer to cream butter and sugar until fluffy. Beat in eggs and vanilla.
  • Add flour mixture; mix on low speed until thoroughly combined. Divide dough in half; wrap in plastic. Chill at least 1 hour.
  • Heat oven to 350 degrees. On a floured surface, roll dough to 1/8 inch thick. Cut into desired shapes. Transfer to ungreased baking sheets; refrigerate until firm, 15 minutes. Bake for 8 to 10 minutes, until crisp but not darkened. Cool on wire racks; decorate as desired.

CRISP CHOCOLATE CHIP COOKIES



Crisp Chocolate Chip Cookies image

A friend gave me this recipe quite a while ago, and I like to make them for our five children and 18 grandkids. If you don't want these cookies to disappear quickly, you'd better hide them!

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield about 3 dozen.

Number Of Ingredients 12

1 cup butter, softened
1 cup sugar
1 cup packed brown sugar
1 cup canola oil
1 large egg
1 teaspoon vanilla extract
3-1/2 cups all-purpose flour
3 teaspoons baking soda
1/2 teaspoon salt
2 cups (12 ounces) chocolate chips
1 cup quick-cooking or old-fashioned oats
1 cup cornflakes or crisp rice cereal

Steps:

  • In a large bowl, cream butter and sugars until light and fluffy. Add the oil, egg and vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture. , Stir in chocolate chips, oats, and cornflakes. Drop by tablespoonfuls onto greased baking sheets. Bake at 350° for 12-14 minutes. Remove to wire racks.

Nutrition Facts : Calories 490 calories, Fat 29g fat (11g saturated fat), Cholesterol 39mg cholesterol, Sodium 400mg sodium, Carbohydrate 58g carbohydrate (34g sugars, Fiber 2g fiber), Protein 5g protein.

THIN AND CRISPY CHOCOLATE CHIP COOKIES



Thin and Crispy Chocolate Chip Cookies image

Crispy, buttery chocolate chip cookies with a caramel flavor that can't be beat!

Provided by pho1962

Categories     Desserts     Cookies     Chocolate Chip Cookie Recipes

Time 1h

Yield 60

Number Of Ingredients 8

2 ½ sticks butter, at room temperature
1 cup dark brown sugar
½ cup white sugar
2 large eggs eggs
2 teaspoons vanilla extract
2 ½ cups all-purpose flour
1 teaspoon baking soda
2 cups semisweet chocolate chips

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease 2 baking sheets.
  • Combine butter, brown sugar, and white sugar in a large bowl; beat with an electric mixer until creamy. Add eggs and vanilla extract. Beat until well incorporated. Stir in flour and baking soda until smoothly blended. Fold in chocolate chips.
  • Drop teaspoonfuls of cookie dough onto the prepared baking sheets.
  • Bake in the preheated oven until deeply browned and crisp, 12 to 15 minutes. Transfer to wire racks to cool. Repeat with remaining cookie dough.

Nutrition Facts : Calories 102.9 calories, Carbohydrate 12.8 g, Cholesterol 16.4 mg, Fat 5.7 g, Fiber 0.5 g, Protein 1 g, SaturatedFat 3.5 g, Sodium 52.3 mg, Sugar 8.3 g

THIN AND CRISP CHOCOLATE CHIP COOKIES



Thin and Crisp Chocolate Chip Cookies image

Adding more granulated sugar gives this classic thin and crispy cookie its crunch.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 3 dozen

Number Of Ingredients 9

2 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1 1/4 cups (2 1/2 sticks) unsalted butter, room temperature
1 1/4 cups granulated sugar
3/4 cup packed light-brown sugar
1 teaspoon salt
2 teaspoons pure vanilla extract
2 large eggs
2 cups (about 12 ounces) semisweet and/or milk chocolate chips

Steps:

  • Preheat oven to 350 degrees. In a small bowl, whisk together the flour and baking soda; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter with both sugars; beat on medium speed until light and fluffy. Reduce speed to low; add the salt, 1/4 cup water, vanilla, and eggs. Beat until well mixed, about 1 minute. Add flour mixture; mix until just combined. Stir in the chocolate chips.
  • Drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper.
  • Bake until cookies are golden brown 12 to 15 minutes. Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer to a wire rack, and let cool completely. Store cookies in an airtight container at room temperature up to 1 week.

THIN-AND-CRISP CHOCOLATE-CHIP COOKIES



Thin-and-Crisp Chocolate-Chip Cookies image

Chocolate-chip cookies tend to spark the kind of tense debate usually reserved for topics like religion and politics. Opinions on various brands abound, but an excellent recipe is the key to baked good paradise. This recipe, one of three that were extensively tested, is for a golden brown emblem of cookie engineering. Note that in this crisp version the ingredients include milk and light corn syrup, and the balls of dough are quite small. This version also calls for what might seem like a lot of salt, but one tablespoon is correct. Be sure to use Diamond Crystal kosher salt, and if you use Morton's, reduce the amount by about half. (Make the chewy and gooey versions to compare.)

Provided by Amanda Hesser

Categories     dessert

Time 30m

Yield Makes 24 cookies

Number Of Ingredients 11

1 3/4 cups all-purpose flour
3/4 teaspoon baking soda
1 tablespoon Diamond Crystal kosher salt
14 tablespoons butter, melted
1/2 cup packed light brown sugar
1/2 cup sugar
2 tablespoons light corn syrup
1 tablespoon vanilla extract
2 tablespoons milk
1 1/2 cups chopped bittersweet chocolate (peasize pieces and shavings)
2 cups chopped toasted walnuts (optional)

Steps:

  • Preheat the oven to 325 degrees. Line two baking sheets with foil. Sift together the flour, baking soda and salt.
  • In a mixer fitted with a paddle, cream the butter, sugars and corn syrup for about 3 minutes. Stir in the vanilla, then the milk. Add the flour mixture all at once and blend just until a dough forms. Fold in the chocolate and walnuts. Chill the dough for at least an hour.
  • Roll 2-tablespoon lumps of dough into balls, then place on the baking sheet and flatten to 1/4 inch-thick disks spaced 2 inches apart. Chill the dough between batches. Bake until the edges are dark golden brown, 14 to 17 minutes. Let cool slightly on the baking sheet, then transfer to a baking rack.

Nutrition Facts : @context http, Calories 186, UnsaturatedFat 3 grams, Carbohydrate 24 grams, Fat 10 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 6 grams, Sodium 95 milligrams, Sugar 16 grams, TransFat 0 grams

CRISPY CHEWY CHOCOLATE CHIP COOKIES



Crispy Chewy Chocolate Chip Cookies image

Make and share this Crispy Chewy Chocolate Chip Cookies recipe from Food.com.

Provided by Charishma_Ramchanda

Categories     Dessert

Time 30m

Yield 6 serving(s)

Number Of Ingredients 11

1 cup butter or 1 cup margarine
1 cup sugar
1 cup brown sugar
2 eggs
2 teaspoons vanilla essence
3 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons hot water
1/2 teaspoon salt
2 cups semi-sweet chocolate chips
1 cup coarsely chopped nuts

Steps:

  • Preheat oven to 350 deg F.
  • Cream butter. Add sugar. Beat in eggs one at a time. Add in vanilla. Dissolve baking soda in hot water. Add to batter alongwith salt. Stir in flour, chips and nuts. Drop by large spoonfuls onto ungreased pans.
  • Bake till edges are nicely browned i.e. for about 10 minutes.

Nutrition Facts : Calories 1199.4, Fat 61.4, SaturatedFat 31.6, Cholesterol 143.3, Sodium 868.3, Carbohydrate 158.9, Fiber 7, Sugar 100.8, Protein 15.2

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Top Asked Questions

What is the best recipe to make chocolate chip cookies?
Combine butter, sugar, and egg in a bowl. Beat with an electric mixer until light and fluffy. Mix flour, cocoa powder, baking soda, and salt together. Add to the butter mixture, 1 cup at a time, until evenly incorporated. Gradually beat in water, then vanilla extract. Drop spoonfuls of the cookie dough onto the prepared baking sheets.
How do you make crispy double chocolate cookies?
Crispy Double Chocolate Cookies that are incredibly easy to make. No creaming butter, no refrigeration, and no need to roll dough. These rich chocolatey cookies taste like a crisp brownie bite. Add the flour, baking soda, salt, cocoa and espresso powder together, whisk to combine and reserve until needed.
What is the best recipe for caramel cookies?
Crispy, buttery chocolate chip cookies with a caramel flavor that can't be beat! Preheat the oven to 350 degrees F (175 degrees C). Grease 2 baking sheets. Combine butter, brown sugar, and white sugar in a large bowl; beat with an electric mixer until creamy. Add eggs and vanilla extract. Beat until well incorporated.
What is the best way to make cookies in the oven?
Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper. Combine butter, sugar, and egg in a bowl. Beat with an electric mixer until light and fluffy. Mix flour, cocoa powder, baking soda, and salt together. Add to the butter mixture, 1 cup at a time, until evenly incorporated.

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