- Dish type
- Biscuits and cookies
- Chocolate chip cookies
There's something deliciously different about these chocolate chip cookies. It's the ground Rice Krispies that add a special richness in the flavour. Once you make these, they will become a firm favourite.
59 people made this
IngredientsServes: 40 large cookies
- 125g crispy rice cereal, such as Rice Krispies
- 225g plain flour
- 1 teaspoon bicarbonate of soda
- 1/2 teaspoon salt
- 225g butter, softened
- 150g caster sugar
- 110g light brown soft sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 340g plain chocolate chips
MethodPrep:15min ›Cook:10min ›Ready in:25min
- Preheat oven to 180 C / Gas 4. Process cereal in a food processor or liquidiser to a fine powder. Measure out 1 cupful of the powder and combine it with the flour, bicarbonate of soda and salt; set aside.
- In a large bowl, cream together the butter, caster sugar and light brown soft sugar until smooth. Beat in the eggs, one at a time then stir in the vanilla. Gradually blend in the dry ingredients. Stir in the chocolate chips. Drop heaped spoons of the batter onto the prepared baking trays.
- Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking tray for 5 minutes before removing to a wire rack to cool completely. To keep cookies from getting too brown on the bottom place the baking tray with the raw cookie dough on it on top of another empty baking tray before placing the cookies in the oven. The extra baking tray helps keep the cookies from getting too brown on the bottoms.
Make perfect cookies every time with our How to make cookies guide!
Chocolate chip cookie video
Watch our easy step-by-step video and see How to make chocolate chip cookies that are soft, chewy and gorgeous every time!
Reviews & ratingsAverage global rating:(56)
Reviews in English (45)
Holy Cow ..these were delicious. and i've made a hundred different kinds of choc chip cookie recipes. The only change was I probably ground up more than the 4 1/2 cups of rice krispies. I got carried away..more like 5 1/2. You couldn't really taste the rice cereal but it enhanced the taste of the cookie into something great. Oh I did add 1 tsp of baking powder as well as the baking soda because I love my cookies nice and puffy. GREAT SHARE!-27 Feb 2008
Delicious. The ground up Rice Krispies add a delicious flavor and with having to use less flour compared with other recipes the cookies don't taste as doughy and have a richer flavor-01 Dec 2001
These were wonderful. The cookies I get at the bakery are good but these are much better. They're the best tasting chocolate chip cookies I've ever had. I know some people have said the Rice Krispies give the cookies an odd crunch but apparently they're not grinding up the Rice Krispies fine enough. The cereal should be ground down to the consistancy of a fine ground cornmeal. It's the flavor of the Rice Krispies that makes these cookies so wonderful, not the crunch. The type of cookie sheet you have will determine how long you need to bake them. I have shiny restaurant quality heavyweight baking pans and it took 13 to 14 minutes for the cookies to get done. Darker and lightweight pans will probably require less time, maybe 10-12 minutes.-05 Aug 2009
Recipe for Classic Cannabis Chocolate Chip Cookies
- 3 1/2 cups all-purpose flour (spooned and leveled)
- 1 1/4 teaspoons baking soda
- 1 1/4 teaspoons baking powder
- 2 teaspoons coarse salt
- 1 1/4 cups (2 1/2 sticks) unsalted butter, room temperature
- 1 1/2 cups packed light-brown sugar
- 1 cup granulated sugar
- 2 large eggs
- 1 1/2 teaspoons pure vanilla extract
- 1 1/4 cups milk chocolate chips
- 8 ounces semisweet chocolate, chopped
In a bowl, whisk together flour, baking soda, baking powder, and salt.
In a large bowl, using an electric mixer, beat butter and sugars on medium-high until light and fluffy, 6 minutes. Reduce speed to medium-low and beat in eggs, one at a time. Beat in vanilla. Mix in flour mixture just until incorporated fold in chocolate chips and chunks.
Using a 1/4-cup ice-cream scoop or a large spoon, drop dough onto a parchment-lined baking sheet (you should have 24) and refrigerate 1 hour. Preheat oven to 350 degrees, with racks in upper and lower thirds. Arrange 6 unbaked cookies, 3 inches apart, on each of two parchment-lined baking sheets. Bake until edges are light golden brown, 17 to 18 minutes, rotating sheets halfway through. Transfer cookies to a wire rack and let cool. Bake remaining dough using new parchment.
Melt butter in a medium saucepan over medium-high heat. Cook, gently swirling pan constantly, until particles begin to turn golden brown and butter smells nutty, about 5 minutes. Remove from heat and continue swirling the pan until the butter is a rich brown, about 15 seconds longer. Transfer to a medium bowl, whisk in ice cube, transfer to refrigerator, and allow to cool completely, about 20 minutes, whisking occasionally. (Alternatively, whisk over an ice bath to hasten the process.)
Meanwhile, whisk together flour, baking soda, and salt in a large bowl. Place granulated sugar, eggs, and vanilla extract in the bowl of a stand mixer fitted with the whisk attachment. Whisk on medium-high speed until mixture is pale brownish-yellow and falls off the whisk in thick ribbons when lifted, about 5 minutes.
Fit paddle attachment onto mixer. When brown butter mixture has cooled (it should be just starting to turn opaque again and firm around the edges), add brown sugar and cooled brown butter to egg mixture in stand mixer. Mix on medium speed to combine, about 15 seconds. Add flour mixture and mix on low speed until just barely combined, with some dry flour still remaining, about 15 seconds. Add chocolate and mix on low speed until dough comes together, about 15 seconds longer. Transfer to an airtight container and refrigerate dough at least overnight and up to 3 days.
When ready to bake, adjust oven racks to upper- and lower-middle positions and preheat oven to 325°F (160°C). Using a 1-ounce ice cream scoop or a spoon, place scoops of cookie dough onto a nonstick or parchment-lined baking sheet. Each ball should measure approximately 3 tablespoons in volume, and you should be able to fit 6 to 8 balls on each sheet. Tear each ball in half to reveal a rougher surface, then stick them back together with the rough sides facing outward. Transfer to oven and bake until golden brown around edges but still soft, 13 to 16 minutes, rotating pans back to front and top to bottom halfway through baking.
Remove baking sheets from oven. While cookies are still hot, sprinkle very lightly with coarse salt and gently press salt down to embed. Let cool for 2 minutes, then transfer cookies to a wire rack to cool completely.
Repeat steps 3 through 5 for remaining cookie dough. Allow cookies to cool completely before storing in an airtight container, plastic bag, or cookie jar at room temperature for up to 5 days.
I Baked Nearly 400 Cookies to Crack the Code Behind The Ultimate Chocolate Chip Cookie Recipe
For the past couple years, this Time.com article about the science behind baking the most delicious chocolate chip cookie ever has been popping up in my newsfeed. In it, they offer various hacks to alter the classic Nestlé Toll House recipe (the one of the back of the package) to your specific tastes. You know, add more of this to make a chewier cookie or a little bit of that to make it crispy. We all have our preferences, but what I wanted to know was, what kind of cookie is the absolute best?
In order to figure that out, I decided to try out nine of the hacks suggested by the article and have my colleagues take a blind taste test and vote for the best cookie. I got about 40 some-odd cookies out of each recipe&mdashso yes, I baked almost 400 cookies in my tiny kitchen. But it was worth it!
Curious to see if people prefer crispy to chewy or cakey to something that tastes like a store-bought cookie? Read on for the results.
This is what a fraction of roughly 360 cookies looks like.
Not pictured: Me figuring out how to get them all to the office without getting crushed under the weight of all these cookies. Who knew flour, sugar and butter could weigh so much?
Here's a closer look at all of the different recipes I baked. In order to determine the best chocolate chip cookie, I invited about 35 coworkers to do a blind taste test of each type and fill out a survey with their rankings on a scale of 1-5 for categories like texture, taste and appearance.
While not the largest survey group, it was a vocal crowd that was very opinionated about chocolate chip cookies. One even told me, "This is my Olympics." I trust in their cookie-judging abilities 100 percent.
The Method: Substitute bread flour for all purpose flour for the ultimate chewiness.
The Results: THE WINNER! This cookie took the top spot in every category that people voted on by a large margin. People raved about it and even took a few home with them (even though they just ate nine different types of cookies). Be sure to keep this easy hack in mind to take your cookies to the next level.
Overall Score: 4.18
The Method: Use the recipe straight from the back of the Nestlé Toll House package as the control of this experiment. All of the other cookies on this list were modifications to this basic recipe.
The Results: Turns out the original really is pretty great. You know what they say, if it ain't broke don't fix it.
Overall Score: 3.66
The Method: Replace the granulated sugar in the recipe with an equal amount of brown sugar to give the cookies a rich butterscotch flavor.
The Results: People liked this one for the same chewy texture that the previous two winners also had. While the butterscotch flavor wasn't super obvious to all, this is a very solid cookie.
Overall Score: 3.55
The Method: Double the baking soda to release more carbon dioxide when baked to make the cookies puff up more like a slice of cake.
The Results: While this cookie got low scores for its thin and uneven appearance people were surprised by the taste and the soft texture.
Overall Score: 3.53
The Method: Chill the dough from the basic Toll House recipe for at least 24 hours to let the ingredients come together and deepen the flavor.
The Results: I found this cookie to be much richer and more developed than all the other cookies. However, my colleagues didn't feel as strongly as I did and ranked it right in the middle of all the categories except for appearance (where it came in second place).
Overall Score: 3.41
The Method: Swap out one stick of butter for the same amount of shortening for something that tastes more like a grocery store cookie.
The Results: This cookie places in the bottom end of all the categories. While one or two people raved about this cookie, this cookie put most people off with its crispy texture and less buttery taste.
Overall Score: 3.17
The Method: Add one ounce corn syrup and one ounce granulated sugar to uniform and better-looking cookies.
The Results: This hack didn't really work. In fact, this cookie ranked dead last among tasters for appearance, which is pretty much the opposite of what was supposed to happen. To get a more uniform cookie, it seemed chilling the dough for longer is what helped the most.
Overall Score: 3.07
The Method: Add two additional cups of all purpose flour to the dry ingredients to make ooey-gooey cookies.
The Results: This hack didn't work either. Instead of being ooey-gooey, these cookies were dense and dry. This recipe scored second to last in every category except for appearance (some people thought they looked store-bought or even like "something grandma would bake.")
Overall Score: 2.57
The Method: Add 1/4 teaspoon baking powder and 1/4 teaspoon baking soda to the dry ingredients for an extra crispy cookie.
The Results: Sorry, crispy cookies. Turns out people really, really don't like you. This cookie ranked dead last in every. single. category. Except appearance. People thought these looked a little bit better than others.
The Ultimate Chocolate Chip Cookies
Our best-in-class take on this classic treat has a buttery flavour, a chewy centre and a subtly crisp exterior. Oh, and you can tweak the recipe to make them crisp or soft, too.
- 1 cup butter softened
- 1 1/4 cup packed brown sugar
- 3/4 cups granulated sugar
- 2 eggs
- 2 teaspoons vanilla
- 3 cups Robin Hood® Original All Purpose Flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 3 cups good-quality semisweet chocolate chips or chunks
Nutritional facts per cookie: about
- Fibre 1 g
- Sodium 75 mg
- Sugars 12 g
- Protein 1 g
- Calories 123.0
- Total fat 6 g
- Potassium 48 mg
- Cholesterol 15 mg
- Saturated fat 4 g
- Total carbohydrate 17 g
In large bowl, beat together butter, brown sugar and granulated sugar. Beat in eggs, 1 at a time beat in vanilla. In separate bowl, whisk together flour, salt, baking powder and baking soda stir into butter mixture. Stir in chocolate chips. (Make-ahead: Shape into disc, wrap in plastic wrap and refrigerate for up to 3 days or freeze in freezer bag for up to 1 month. Bring to room temperature before continuing with recipe.)
Roll by 2 tbsp into balls. Arrange, 3 inches (8 cm) apart, on parchment paper&ndashlined rimless baking sheets flatten slightly.
Bake, 1 sheet at a time, in 350°F (180°C) oven until tops are no longer shiny, 13 to 15 minutes. Let cool on pans for 2 minutes transfer directly to racks to cool completely. (Make-ahead: Store in airtight container for up to 3 days.)
Change it up: The Ultimate Crispy Chocolate Chip Cookies
Omit 1/2 cup of the flour. Arrange dough on baking sheets as directed flatten to 1/2-inch (1 cm) thickness. Bake as directed.
Change it up: The Ultimate Soft Chocolate Chip Cookies
Prepare dough and arrange on baking sheets as directed (do not flatten). Refrigerate until firm, about 30 minutes. Transfer directly to 350?F (180?C) oven and bake until tops are no longer shiny, about 12 minutes.
Tip from The Test Kitchen: Baking sheets vary in thickness and finish, which affect the doneness of cookies. A heavy, shiny uncoated baking sheet will allow the cookies to bake most evenly.
View line-by-line Nutrition Insights&trade: Discover which ingredients contribute the calories/sodium/etc.
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 142
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
SOFT & CHEWY CHOCOLATE CHIP COOKIES
1. Preheat the oven to 350°F line two baking sheets with parchment paper.
2. In the bowl of an electric mixer fitted with the paddle attachment, cream ¾ cup (1½ sticks) room-temperature unsalted butter with ⅔ cup granulated sugar and ⅔ cup light brown sugar until light and fluffy, 4 to 5 minutes.
3. Add 2 eggs one at a time, scraping well after each addition. Beat in 1½ teaspoons pure vanilla extract, and mix to combine.
4. Add 2⅓ cups all-purpose flour, 1 teaspoon baking soda and ¾ teaspoon salt to the bowl and mix on low speed to combine, 1 to 2 minutes.
5. Add 2½ cups chocolate chips and mix until fully incorporated. Scoop 3-tablespoon mounds of dough onto the prepared baking sheets, leaving about 2 inches between each mound.
6. Bake 6 to 8 minutes, rotate the trays, then bake 6 to 8 minutes more. Transfer the cookies to a cooling rack and let cool before serving.
Ultimate Chocolate Chip Cookies
&ldquoThese are the cookies that appeared in the July 9, 2008, edition of the New York Times, the very same cookies that set off an explosion of baking across the Internet to see if, indeed, they are the perfect specimen,&rdquo says Leite. Decide for yourself&mdashand be the hit of your holiday party.
- 2 cups minus 2 tablespoons cake flour
- 1 2/3 cups bread flour
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons kosher salt
- 1 1/4 teaspoons baking soda
- 1 1/4 cups (2 1/2 sticks) unsalted butter at room temperature
- 1 1/4 cups light brown sugar
- 1 cup plus 2 tablespoons granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 1/4 pounds bittersweet chocolate disks or fèves with at least 60 percent cacao content
- Sea salt
Sift flours, baking powder, salt, and baking soda into a bowl. Set aside.
Using a stand mixer fitted with the paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients, and mix until just combined, 5 to 10 seconds. Drop in chocolate pieces and incorporate without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches and can be refrigerated for up to 72 hours.
When ready to bake, preheat oven to 350 F. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
Scoop six 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Eat warm, with a big napkin.
The reviews are in!
All you’ll ever need is these Ultimate Chocolate Chip Cookies from here on out. Here’s what real-life people have said about these cookies…
- “Unlike any other cookies I’ve ever had”
- “Salty and not too sweet”
- “I’ve already eaten five of them!”
- “They still taste amazing once they’ve cooled”
Yes, that says elegant up there. It’s the combination of not too sweet, and just salty enough that make these cookies feel like grown-up chocolate chip cookies.
The Best Ultimate Chocolate Chip Cookies
Once upon a time, a long time ago, there was a girl.
This girl had an aversion to sandals, loved wearing colorful eye shadow and dressed like Penelope Garcia meets a ballerina on the regular.
This girl taught herself everything she needed to know about cooking and baking. In fact, she knew how to sear the perfect chicken breast, season things expertly… even roast a Thanksgiving turkey to golden perfection.
But there was one thing she couldn’t do. Okay, two. Okay, three. One: she could not touch her tongue to her elbow to save her life. But I suppose that’s almost entirely irrelevant because I don’t think there’s ever been a situation in the history of the world where someone’s life depended on whether or not their tongue could touch their elbow, and if there was an incident like this I absolutely need to know about it, but I digress. Two: she could not bake a potato for crap. Every potato that emerged from her oven and/or microwave was as hard as a, well, potato. Her family would chisel into the practically-raw root vegetable with no less than a pound of salt and butter on it to mask the fact that they were practically eating undone potato and then gently say, “it’s good! Just a little underdone” as they crunched into the brown blob.
And three: she couldn’t make a perfect chocolate chip cookie. It’s true. Every recipe she made, her cookies turned out like flat flying saucers, all too crispy and flavorless with nothing remotely soft, chewy or gooey about them. This plagued the young girl because she loved sweets and one of her family’s most requested desserts were cookies.
Spoiler alert: that girl was me. But I’m sure you all figured that out because you are all, I’m assuming, very educated people and because I am a terrible mystery writer.
For the longest time, I just couldn’t nail a perfect chocolate chip cookie recipe. And then after lots of trial and errors, I found it. I’ve posted the recipe twice before on my site, but I won’t bother linking to them because the pictures are old and crummy and because THIS is truly THE recipe you need.
First, a few takeaways before you make them. Yes, you have to read this.
- Please use real butter for this. I know margarine is like, .80 cents a pound. I know a lot of you folks like margarine because Fabio was once a margarine-product’s spokesperson. I get it, Fabio was once hot. But PLEASE, do not use margarine. Use only real butter. Personally, I recommend a butter like Land O’ Lakes European Style Butter, which has a higher butter-fat content and has such an amazing creaminess that regular ol’ sticks lack. Splurge for the good stuff – I urge you!
- Next up: instant espresso powder. I promise y’all won’t notice it in the recipe at all. It’s simply there to enhance and deepen the chocolate flavor. One teaspoon is all you need and trust me, it’s phenomenal in this recipe.
- Good quality chocolate chips. I get it – the store-brand is cheap. I use the store brand all the time because I am a broke person and splurging on fancily-pronounced name brand chocolate chips cramps my style. BUT, for this recipe I did splurge and used Guittard chocolate – both dark chocolate chips and semi-sweet chocolate chips. The mixture of chocolate chips is decadent and rich – the dark chocolate really deepens everything and the semi-sweet of course, is a classic. You really can tell the difference when you use a higher quality chocolate, so please – indulge yourself! I also really love Callebaut chocolate, too!
And that’s it! Three easy tips – promise! Oh, and one more thing… these cookies are a whopping 2 ounces each. The standard cookie dough scoop is only 1 Tablespoon which is about 1/2 ounce. This scoop is huge! Of course, use what you have or double up so each cookie is about two stacked Tablespoons of dough. Like this:
And whatever you do, MAKE THEM. Treat yo’self!