Best 2 Extra Crispy Chocolate Chip Cookies Recipes

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**Indulge in the Ultimate Chocolate Chip Cookie Experience with Our Collection of Extra Crispy Recipes**

Crispy, golden-edged, and loaded with rich chocolate chips, these extraordinary cookies are a true delight for cookie enthusiasts. Our curated selection of extra crispy chocolate chip cookie recipes offers a range of options to satisfy every taste preference. From classic to unique flavor combinations, each recipe promises a delightful crunch and a burst of chocolatey goodness in every bite. Get ready to elevate your cookie game and impress your loved ones with these exceptional creations.

Here are our top 2 tried and tested recipes!

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.

EXTRA CRISPY CHOCOLATE CHIP COOKIES



Extra Crispy Chocolate Chip Cookies image

A, lacy, sophisticated chocolate chip cookie. Melted butter and puffed rice cereal make these cookies extra thin and crispy.

Provided by Food Network

Categories     dessert

Time 14h45m

Yield about 30 cookies

Number Of Ingredients 12

1 1/2 cups all-purpose flour
3/4 teaspoon baking soda
2 teaspoons kosher salt
1 3/4 sticks (7 ounces) unsalted butter, melted and cooled
3/4 cup granulated sugar
1/2 cup packed light brown sugar
1 tablespoon molasses
2 teaspoons pure vanilla extract
3 tablespoons milk
1 cup roughly chopped bittersweet chocolate about 4 1/2 ounces)
1/2 cup semisweet chocolate chips (about 3 ounces)
1 1/2 cups puffed rice cereal, such as Rice Krispies (about 1 1/2 ounces)

Steps:

  • Combine the flour, baking soda and salt in a medium bowl. Beat the butter, sugars and molasses in a large bowl with a wooden spoon until the sugar is dissolved (the mixture shouldn't feel grainy when you rub some of it between your fingertips). Stir in the vanilla and then the milk. Add the flour mixture all at once and stir just until the dough comes together. Stir in the chocolate and the rice cereal. Cover the bowl with plastic wrap and chill for at least 30 minutes or overnight.
  • Position the racks in the upper and lower thirds of the oven and preheat the oven to 350 degrees F. Line baking sheets with parchment paper or silicone mats.
  • Roll the dough into 1 1/2-inch balls (using a cookie scoop or an ice cream scoop helps you get perfectly uniform cookies). Place the dough balls on the lined baking sheets, leaving 3 inches of space between them (about 6 cookies should fit on a large baking sheet). Flatten the balls slightly with a spatula.
  • 4. Bake until the cookies are golden brown around the edges, 14 to 18 minutes. Let cool for about 5 minutes, then transfer the cookies with a spatula to a wire rack to cool completely.
  • To make sure the cookies bake evenly, switch the position of the baking sheets (meaning move the cookies on the upper rack to the lower rack and vice versa) and rotate the sheets from front to back halfway through the baking time.

Tips:

  • Use high-quality chocolate chips. This will make a big difference in the flavor of your cookies.
  • Don't overmix the dough. Overmixing will make the cookies tough.
  • Chill the dough for at least 30 minutes before baking. This will help the cookies keep their shape.
  • Bake the cookies on a parchment paper-lined baking sheet. This will help them bake evenly and prevent them from sticking to the pan.
  • Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Conclusion:

These extra crispy chocolate chip cookies are the perfect treat for any occasion. They're crispy on the outside, chewy on the inside, and loaded with chocolate chips. Follow these tips to make the best chocolate chip cookies you've ever had!

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