Crunchy Chocolate Chunk Cookies Recipes

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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.

CHOCOLATE CHUNK COOKIES



Chocolate Chunk Cookies image

Tender, puffy, and fudgy with perfectly crisp edges -- these chocolate chunk cookies taste better than Toll House and are more reliable.

Provided by Jennifer Segal

Categories     Desserts

Time 45m

Yield About 3 dozen cookies

Number Of Ingredients 10

1 cup (2 sticks) unsalted butter, at room temperature
⅔ cup granulated sugar
¾ cup (packed) dark brown sugar (fine to substitute light)
1 teaspoon vanilla extract
2 large eggs
1 teaspoon salt
1 teaspoon baking soda
2½ cups all purpose flour, spooned and leveled (preferably King Arthur flour - see note)
6 oz bittersweet chocolate, best quality such as Ghriardelli, roughly chopped
2 oz milk chocolate, best quality such as Ghirardelli, finely chopped

Steps:

  • In the bowl of an electric mixer, beat the butter and both sugars for 3 minutes, or until light, fluffy, and cafe au lait-colored (use high speed on a hand mixer and medium speed on a stand mixer). Scrape down the sides and bottom of the bowl as necessary. Add the vanilla and eggs and beat for 2 minutes more. Scrape down the bowl. Add the salt and baking soda and beat briefly until evenly combined. Add the flour and both chocolates, and mix on low speed until the flour is completely blended and the chocolate is evenly distributed throughout the dough.
  • Cover the bowl with plastic wrap or scrape the dough into an airtight container and let rest in the refrigerator until firm, a few hours. (Alternatively, if you don't want to wait, form the dough into balls on the baking sheet as instructed below and chill in the fridge until firm, about 30 minutes.)
  • Preheat the oven to 350°F and set a rack in the middle position. Line a 13 x 18-inch baking sheet with parchment paper.
  • Drop the dough in firmly packed 1.5-tablespoon balls onto the prepared baking sheet, spacing them about 2 inches apart. (I use a #40/1.5-T cookie scoop with a wire trigger.) Bake for 11 to 13 minutes, until golden around the edges but still soft and pale in the center. Let cool for a few minutes on the baking sheet, then transfer to a wire rack to cool completely. Repeat with remaining cookie dough. The cookies can be stored in an airtight container at room temperature for up to 3 days.
  • Note: Some readers have had issues with the cookies being flat. This can happen as a result of using a "softer" flour. I highly recommend King Arthur All Purpose Flour for this recipe -- it's high in protein and gluten, and helps cookies hold their shape.
  • Freezer-Friendly Instructions: The cookie dough can be frozen for up to 3 months. Roll the dough into balls, let set on a baking sheet in the freezer, then place in a sealable bag and press out as much air as possible. Bake as needed directly from the freezer. (Allow 1 to 2 minutes longer in the oven.) The baked cookies can also be frozen for up to 3 months. Let the cookies cool completely and store in an airtight container separating layers with parchment paper or aluminum foil. Before serving, remove the cookies from the container and let them come to room temperature.

Nutrition Facts : ServingSize 1 cookie, Calories 143, Fat 7g, Carbohydrate 19g, Protein 2g, SaturatedFat 4g, Sugar 12g, Fiber 1g, Sodium 76mg, Cholesterol 24mg

THE BEST CRISPY CHOCOLATE CHIP COOKIES



The Best Crispy Chocolate Chip Cookies image

These cookies are inspired by the thin and crispy style made popular by the Long Island bakery Tate's Bake Shop. In our version, we've upped the brown sugar, vanilla and chocolate chips for an even more flavorful and decadent treat.

Provided by Food Network Kitchen

Categories     dessert

Time 50m

Yield about 36 cookies

Number Of Ingredients 10

1 1/2 cups all-purpose flour (see Cook's Note)
2 1/4 teaspoons kosher salt
1 teaspoon baking soda
1 stick (8 tablespoons) unsalted butter, softened
1/4 cup vegetable oil
3/4 cup granulated sugar
1/2 cup packed dark brown sugar
1 tablespoon pure vanilla extract
2 large eggs, at room temperature
One 12-ounce bag semisweet chocolate chips

Steps:

  • Arrange racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper.
  • Whisk the flour, salt and baking soda in a medium bowl until completely combined. Beat the butter, oil, granulated sugar and brown sugar in the bowl of a stand mixer with the paddle attachment (or a large bowl if using a hand mixer) on medium-high speed until creamy, about 5 minutes. The mixture will look broken but that's ok. Beat in 1 teaspoon water and the vanilla until smooth. Reduce the speed to low and beat in the eggs one at a time until incorporated. Beat in the dry ingredients until just combined. Fold in 1 1/2 cups chocolate chips. Reserve the rest.
  • Drop heaping tablespoons of the dough onto the prepared baking sheets about 2 inches apart. Lightly press about 3 of the remaining chocolate chips into each cookie.
  • Bake the cookies until they are a deep golden brown, rotating the pans halfway through, 12 to 15 minutes. Let the cookies cool on the baking sheets for 10 minutes. Then transfer them to a wire rack to cool completely. Repeat with any remaining dough.

CRUNCHY CHOCOLATE CHUNK COOKIES



Crunchy Chocolate Chunk Cookies image

Provided by Miroslav Uskokovic

Categories     Cookies     Chocolate     Dessert     Bake     Kid-Friendly     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 45 cookies (about 4 dozen)

Number Of Ingredients 13

1 1/2 cups unbleached cake flour
2 cups unbleached bread flour
1 teaspoon baking soda
2 sticks (8 ounces) unsalted butter, room temperature
1 cup granulated sugar
1 cup light-brown sugar
1 tablespoon vanilla extract
Generous pinch kosher salt
3 large eggs
1 cup bittersweet chocolate chunks (ideally about 72% cacao)
1/2 cup Valrhona chocolate pearls (available at valrhona-chocolate.com) or chopped malted milk balls
Coarse sea salt, for sprinkling
Cold local whole milk, for serving

Steps:

  • In a medium bowl, sift together the flours and the baking soda; set aside.
  • In the bowl of a stand mixer with a paddle attachment, cream the butter on medium speed. Add sugars, vanilla, and kosher salt and continue to beat until well combined, light, and fluffy.
  • With the mixer running, add the eggs one at a time, scraping down the sides of the bowl occasionally, and beat until fully incorporated. Add the flour mixture all at once and mix on medium until it just comes together.
  • Add the chocolate chunks and chocolate pearls and mix on low just to incorporate. Cover mixing bowl with plastic wrap and refrigerate dough for at least an hour (or up to overnight).
  • About 30 minutes before baking, preheat oven to 350°F and line two baking sheets with parchment paper.
  • Use a medium-size ice cream scoop, scoop dough onto baking sheets, leaving 2 inches of space between cookies. Sprinkle each cookie with a pinch of coarse sea salt and bake for 10 to 12 minutes if you like a soft, gooey center or up to 15 minutes if you prefer crispier edges. Serve warm with a glass of cold milk.

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.

CLASSIC CRUNCHY CHOCOLATE CHIP COOKIES



Classic Crunchy Chocolate Chip Cookies image

Make and share this Classic Crunchy Chocolate Chip Cookies recipe from Food.com.

Provided by ratherbeswimmin

Categories     Dessert

Time 1h8m

Yield 4 1/2 dozen

Number Of Ingredients 11

1/2 cup unsalted butter
1/2 cup vegetable shortening
1 cup brown sugar
1/2 cup sugar
2 teaspoons vanilla extract
3/4 teaspoon salt
1 tablespoon cider vinegar or 1 tablespoon white vinegar
1 large egg
1 teaspoon baking soda
2 cups unbleached all-purpose flour
3 cups semi-sweet chocolate chips

Steps:

  • Preheat oven to 350°; lightly grease two baking sheets.
  • In a big bowl, cream together the butter, shortening, sugars, vanilla, salt, and vinegar.
  • Beat in the egg, then the baking soda and flour.
  • Stir in the chocolate chips.
  • Drop dough by the tablespoonful onto the prepared baking sheets; bake for 12-14 minutes, until they are golden brown.
  • Remove from oven and transfer to a rack to cool.

CRUNCHY CHOCOLATE CHIPPERS



Crunchy Chocolate Chippers image

Crispy chocolate chip cookie. This recipe may be cut in half for smaller families.

Provided by PIETILPA

Categories     Desserts     Cookies     Drop Cookie Recipes

Time 45m

Yield 60

Number Of Ingredients 13

3 ½ cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 cup margarine
1 cup brown sugar
1 cup white sugar
2 eggs
2 teaspoons vanilla extract
1 cup vegetable oil
1 tablespoon milk
1 cup rolled oats
1 cup crushed sugar-frosted corn flake cereal
2 cups semisweet chocolate chips

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Stir together the flour, baking soda and salt; set aside.
  • In a large bowl, cream together the margarine, brown sugar and white sugar until smooth. Beat in the eggs, one at a time, then stir in the vanilla, vegetable oil and milk. Blend in the flour mixture before stirring in the oats, frosted corn flakes and chocolate chips. Drop by heaping spoonfuls onto the prepared cookie sheets.
  • Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Nutrition Facts : Calories 148.1 calories, Carbohydrate 17.1 g, Cholesterol 6.2 mg, Fat 8.7 g, Fiber 0.7 g, Protein 1.5 g, SaturatedFat 2.2 g, Sodium 129.2 mg, Sugar 9.4 g

THE BEST CHOCOLATE CHUNK COOKIES RECIPE BY TASTY



The Best Chocolate Chunk Cookies Recipe by Tasty image

Here's what you need: butter, brown sugar, eggs, vanilla, baking powder, flour, milk chocolate, dark chocolate

Provided by Mathilde Bull

Categories     Bakery Goods

Yield 30 servings

Number Of Ingredients 8

1 cup butter, melted
1 ½ cups brown sugar
2 eggs
2 teaspoons vanilla
1 teaspoon baking powder
3 cups flour
1 cup milk chocolate
½ cup dark chocolate

Steps:

  • In a large bowl, mix the brown and with sugar both the vanilla and add in the butter until well-combined. Add one egg at a time.
  • In a separate medium bowl, combine the flour and baking powder together before mixing everything together. When everything is well-combined, add in the chocolate chunks and place the dough in the fridge for at least two hours to set.
  • Set the oven to 180°C. Roll the dough into balls and place them on a baking sheet. Bake for about 15 minutes.
  • When you take them out of the oven, sprinkle them with sea salt and leave them on the baking tray for about two minutes before placing them on a rack to cool.
  • Serve.

Nutrition Facts : Calories 173 calories, Carbohydrate 20 grams, Fat 9 grams, Fiber 0 grams, Protein 2 grams, Sugar 8 grams

CHICAGO CRUNCHY STYLE CHOCOLATE CHIP COOKIES



Chicago Crunchy Style Chocolate Chip Cookies image

If you like Chips Ahoy, you will love these. They are less expensive to make then its to buy the name brand. My tribe loves these. I get nine dozen regular sized cookies, and 4 large, sand dollar sized, cookies.

Provided by WyomingMoonDust

Categories     Dessert

Time 45m

Yield 9 dozen, 24 serving(s)

Number Of Ingredients 13

3 1/2 cups flour
3 teaspoons baking soda
1 teaspoon salt
1 cup butter
1 cup brown sugar
1 cup sugar
1 egg
1 tablespoon milk
2 teaspoons vanilla
1 cup vegetable oil
1 1/2 cups Rice Krispies
1 1/2 cups oatmeal
12 ounces chocolate chips

Steps:

  • Preheat oven to 350*.
  • Sift together flour,baking soda, and salt and set aside.
  • in Large bowl beat butter, sugars and egg, milk, and vanilla.
  • Stir in flour mixture alternating with oil.
  • Add cereal, oatmeal and chips.
  • Drop by spoonfuls onto cookie sheets. * I spray mine with buttered Pam cooking spray.*.
  • Bake for 8-10 minutes or until done.
  • Makes nine dozen.

Nutrition Facts : Calories 379.9, Fat 21.8, SaturatedFat 8.7, Cholesterol 28.2, Sodium 339.7, Carbohydrate 45.3, Fiber 1.9, Sugar 25.3, Protein 3.6

CRUNCHY CHOCOLATE CHIP COOKIES RECIPE BY TASTY



Crunchy Chocolate Chip Cookies Recipe by Tasty image

Here's what you need: granulated sugar, dark brown sugar, baking powder, baking soda, salt, egg, vanilla extract, butter, all purpose flour, milk chocolate, dark chocolate

Provided by Denish Monlie

Yield 20 servings

Number Of Ingredients 11

¼ cup granulated sugar
¾ cup dark brown sugar
½ teaspoon baking powder
½ teaspoon baking soda
1 pinch salt
1 egg
1 teaspoon vanilla extract
½ cup butter, melted
1 ½ cups all purpose flour
4 oz milk chocolate, chopped
4 oz dark chocolate, chopped, 60% dark chocolate

Steps:

  • Whisk butters with sugars to combine. Once whisked, add egg and vanilla extract.
  • To this mixture, sift in the dry ingredients (flour, baking powder, baking soda, and salt).
  • Fold in chocolate into dough. Mix the dough with the chocolate bar
  • Wrap and chill in the refrigerator for at least 1 hour.
  • Bake at 400°F for 15 minutes.
  • Let cool and serve.
  • Enjoy!

Nutrition Facts : Calories 157 calories, Carbohydrate 18 grams, Fat 8 grams, Fiber 0 grams, Protein 1 gram, Sugar 12 grams

CRUNCHY CHOCOLATE CHIP COOKIES



Crunchy Chocolate Chip Cookies image

Very easy and quick recipe for the best addictive chocolate chip cookies using brown sugar.

Provided by jessica_k

Time 45m

Yield Makes Cookies

Number Of Ingredients 11

1 cup LIGHT MUSCOVADO BROWN SUGAR
1/3 cup white granulated sugar
3/4 cup melted butter
1 tsp vanilla
2 eggs
2 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 package semisweet chocolate chips (preferable Hershey)
* YOU CAN INCREASE THE BUTTER UP TO 1 CUP IF YOU WANT GREASY COOKIES.
* YOU CAN INCREASE THE ""WHITE SUGAR"" UP TO 1/2 CUP FOR SWEETER COOKIES.

Steps:

  • Preheat the oven 240C/gas for 10-15 minutes.
  • Put the melted butter with the brown and white sugar in a bowl and mix with an electric mixer until fluffy.
  • Add in the eggs (mixing after each) and the vanilla. Don't over mix.
  • Add in the Salt, Baking Powder, and Flour. Mix gently with the electric mixer until you get your cookie dough.
  • Add in the chocolate chips and mix them with the dough with a tablespoon.
  • Shape the cookies flat on a greased tin (use corn oil or butter).
  • Put the cookies in the oven 240C for 2 minutes then on 160C for 20-25 minutes. Remove and let them cool for 30 minutes to get best results.

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From kissglutengoodbye.com


EASY CHOCOLATE CHIP COOKIE RECIPE - INQUIRING CHEF
2022-03-25 Instructions. In a small bowl, whisk together the flour, baking soda, and salt. Set aside. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, brown sugar, and granulated sugar on medium-high until light and creamy, about 3 …
From inquiringchef.com


CHOCOLATE CHUNK COOKIES - THE PIONEER WOMAN
2014-09-04 Scrape the bowl and beat for a few more seconds. Stir in the chocolate chunks and nuts, if using. In batches, scoop by heaping teaspoon onto a baking sheet lined with a baking mat, Press extra chocolate chunks into the tops of each cookie, if desired. Refrigerate scoped cookies for 15 minutes, then bake for 9 to 10 minutes, or until golden brown.
From thepioneerwoman.com


FLOURLESS CHOCOLATE CHUNK COOKIES - THE BAKERMAMA
2021-03-27 Preheat oven to 350°F. Line a large cookie sheet with parchment paper or spray with non-stick cooking spray and set aside. In a food processor or powerful blender, blend the nuts and 1 cup of the chocolate chunks until crushed together. Add the egg whites, honey and baking powder and process/blend until a thick dough forms.
From thebakermama.com


CRUNCHY CHOCOLATE COOKIES | RICARDO
In a saucepan, over low heat, melt the chocolate and butter. Remove from the heat. In a bowl, sift together the flour and baking powder. Set aside. In another bowl, beat the eggs, sugar and vanilla with an electric mixer on high speed, until the mixture is light and fluffy, about 5 minutes. Stir the melted chocolate into the egg mixture while ...
From ricardocuisine.com


CLASSIC CRUNCHY CHOCOLATE CHIP COOKIES - GOLDEN BARREL
Preheat oven to 350 degrees F. In a bowl attached to a stand mixer (or with a hand mixer), cream together butter, coconut oil, sugars, vanilla, salt, and vinegar. Beat in egg and mix for a couple minutes. Add baking soda and flour and mix until just combined. Stir in chocolate chips.
From goldenbarrel.com


CRUNCHY MILK CHOCOLATE CHIP COOKIES RECIPE | RECIPES.COM.AU
METHOD. Preheat oven to 170°C/150°C fan forced. Grease and line two baking trays with baking paper. Using an electric mixer, beat butter and brown sugar until pale and creamy, add egg; beat until just combined. Stir in flour and NESTLÉ BAKERS' CHOICE Milk CHOC BITS. Mix until well combined. Roll level tablespoons of mixture into balls; place ...
From recipes.com.au


THICK, CRUNCHY CHOCOLATE CHIP COOKIES RECIPE | MYRECIPES
Step 1. In a bowl, with an electric mixer on medium speed, beat butter, brown sugar, granulated sugar, and vanilla until well blended and smooth; scraping down sides of bowl as needed. Advertisement. Step 2. In another bowl, mix flour, baking soda, and salt.
From myrecipes.com


CHUNKY CHOCOLATE CHIP SHORTBREAD COOKIES - EAT THE LOVE
2022-04-20 Once the dough has chilled, preheat the oven to 350°F. One preheated, sprinkle the top of each cookie with a pinch of sea salt, then bake the cookies for 18 to 20 minutes or until the edges and the top of the cookies are golden brown. Rotate the pans halfway through the baking if your oven bakes uneven.
From eatthelove.com


BAKERY STYLE CHOCOLATE CHUNK COOKIES - LITTLE SWEET BAKER
2015-12-04 Instructions. Preheat oven to 375F and line 3 baking sheets with parchment paper. In a large bowl, whisk together the melted butter, brown and white sugar until nice and smooth. Add the egg and vanilla. Whisk again until glossy and completely blended.
From littlesweetbaker.com


CRUNCHY CHOCOLATE CHIP COOKIE : OPTIMAL RESOLUTION LIST
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Vegetarian Recipe. Vegetarian Burger Recipes Using Beans Air Fryer Indian Vegetarian Recipes Recipes With Beans Vegetarian ...
From recipeschoice.com


CRUNCHY CHOCOLATE CHIP COOKIES - BAKEOMANIAC
2018-08-25 Instructions. Preheat your oven to 180 degrees C and line your baking trays with parchment paper. Melt the butter and leave to cool until room temperature. Add in both the sugar to the butter and mix together until you achieve a single consistency. Add in the egg and mix well.
From bakeomaniac.com


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