Hi Everyone, I'm looking for a scratch recipe for CRUNCHY chocolate chip cookies. Please all post whatever you recipes you have and hopefully I can find what I need here in China. Please do NOT just say the recipe of whichever can, cause you can be sure, I won;t find just that can here. Pretty pretty please, I really need a fantastic recipe
This is my favorite.
They are what I call "crunchewy". A little of both, crunchy on the outside chewy in the middle.
Moms Favorite chocolate Chip Cookies
1-½ cups butter
1-¼ cups granulated sugar
1-¼ cups packed brown sugar
1 tablespoon vanilla
2 eggs
4 cups all purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 package(24 ounces) semisweet chocolate chips
Directions:
Heat oven to 350(I use 325)
Mix butter, sugars, vanilla and eggs in large bowl. Stir in flour, baking soda and salt. Stir in chocolate chips.
Drop dough by rounded tablespoons (I use a cookie scoop) about 2 inches apart on ungreased cookie sheet.
Bake 12 to 15 minutes or until light brown .(if using 350) Cool slightly. Remove from cookie sheet to wire rack.
3-½ dozen depending on size.
I rarely bake a cookie on a higher temp than 325. I adjust the time to be a little longer.
Ok thanks, I'll try these. Anyone else have a recipe? I'd like to do a try out next week, going to hit ALL stores over the weekend and try and get all ingredients (that'll take a day, we have 16 million inhabitants here, groan, Shanghai is gInormous)
Courtesy of Martha Stewart's Baking Handbook, page 75.
Makes about 3 dozen cookies. "Unlike in recipes for chewy cookies, we used more butter and less brown sugar to produce the ideal thin and crisp cookie."
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 sticks (1 cup) unsalted butter, room temperature
1 cup granulated sugar
1/2 cup packed brown sugar
2 teaspoons pure vanilla extract
1 large whole egg, plus 1 large egg white
12 ounces semisweet chocolate chunks (about 2 cups)
Preheat the oven to 375 degrees F, with racks in the upper and lower thirds. Line two large baking sheets with parchment paper; set aside. In a medium bowl, whisk together the flour, baking soda, and salt; set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and both sugars on medium speed until light and fluffy, about 3 minutes, scraping down the bowl as needed.
Add the vanilla, whole egg, and egg white. Beat on low speed until well combined, scraping down the sides of the bowl as needed, about 1 minute. Add flour mixture in two batches; mix until just combined. Mix in chocolate.
Shape 2 heaping tablespoons of dough at a time into balls and place about 1.5 inches apart on prepared baking sheets. Bake, rotating sheets halfway through, until cookies are golden brown, about 18 minutes. Transfer parchment and cookies to a wire rack to cool completely. Cookies can be kept in an airtight container at room temperature for up to 4 days.
**I've also modified this recipe for a soft cookie....Just switch the sugar amounts (1 cup brown, and 1/2 cup white) and using a quarter cup less butter (3/4 cup) and 2 whole eggs instead of whats listed... Switching the sugars and lessening the butter makes the best soft and chewy chocolate chip cookies I've ever made!!
~Carrie
@ cookiemookie
I just made a batch of your Mom's crunch chewy cookies,..... THEY ARE AWESOME!!!!!!!!!!!!!!!!!!!!!
Followed the recipe to the tee, but left the cookies in the oven till they were browned some, we love crunchy cookies, I just had 4 myself, can't wait till
my hubby and daughter come home to try.
Thank you, Thank you, THANK YOU
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