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Wednesday, September 5

Crispy Crunch Chocolate Chip Cookies

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Okay, so there’s a bakery-cafe called Le Boulanger in my town that has these chocolate chip cookies filled with crisped rice. The cookies are darn good and have a great texture. You may recall last spring I was experimenting with crisped rice in cookies, but I wasn’t very happy with the result. I’m here today to proclaim that I have cracked the crispy code!

When my sister-in-law was first telling me about the Milk Bar cookies and mentioned that they had cornflakes in them, I started asking all kinds of questions with the crisped rice cookies in mind. Sure enough, the cereal was baked in butter and sugar before being put in the dough. I couldn’t wait to get home and try making the corn flake crunch with crisped rice and trying them in cookies. I had a sneaking suspicion this was just the little trick I needed to get it right.

I was right – it was just the trick I was looking for! My sister and I agree hands down that the crisped rice in these cookies has great texture, nothing like that first batch I tried. Also, I used my Perfect Cookie recipe instead of the NY Times cookie recipe, which also greatly helped with the outcome.

The end result? A seriously awesome cookie that pretty much comes out perfectly every time. They’re chewy, they’re crispy, they’re buttery, they’re chocolatey…they’re pretty much heaven.

You’re welcome.

Crispy Crunch Chocolate Chip Cookies
 
From Jane Maynard, This Week for Dinner
Author:
Recipe type: Dessert
Ingredients
  • 2 sticks butter, softened to room temperature
  • 1 cup packed brown sugar
  • 6 tablespoons sugar
  • 2 large eggs
  • 1½ teaspoons vanilla
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • 1 cup flour
  • 2¼ cups oats
  • 1½ cups crispy crunch
  • 1 package (10-12 oz) MINI semi-sweet chocolate chips (the mini chips help with distribution and texture)
Instructions
  1. Cream butter and sugars at medium speed for 2-3 minutes. Add eggs and beat at medium-high speed for 5-7 minutes. Beat in vanilla, baking soda, and salt just until mixed. Add flour and mix at low speed until just blended. Stir in oats, crispy crunch and chocolate chips.
  2. Make cookie balls (appx 2 tablespoons in size) and arrange on a cookie sheet lined with wax or parchment paper. Pat cookies down flat-ish, cover with plastic wrap and freeze or refrigerated for at least one hour.
  3. Preheat oven to 350 F.
  4. Bake cookies ~14 minutes, rotating the pan at the 7 minute mark. Cookies should be brown on the edges and starting to brown in the center when you take them out. Let sit on pan a few minutes before transferring to a cooling rack…or eating! They are good warm but these cookies are also excellent cold, which is saying a lot coming from the fresh-baked-warm-cookie addict that I am.
  5. Freeze or refrigerate remaining dough that doesn’t get cooked.

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24 Comments »

  1. Wait..so this is sort of like a Krackel chocolate chip cookie. OMG.

    • Jane Maynard

      uh, yeah. heaven, right? I even threw in some oatmeal so it’s HEALTHY too (nevermind the butter, sugar, blah blah blah) ;)

  2. awesome! i’ll have to try that technique for the crisped rice in granola bars too! butttttt i think that’d negate the health aspect, haha. cookies look fabulous. i love using mini chips!

  3. 4
    carolina

    Just so I’m clear… these are different than the other cookie recipe you just posted about??? (rice instead of corn flakes) So, now I have 2 options for fabulous cookies??? Heaven indeed! :)

    • Jane Maynard

      yes, these are different believe it or not! I like to spoil you with lots of dangerously delicious desserts. :)

  4. 5
    Jill

    Saw this on Pinterest, and am so glad I did! I’ve made the cookies with the cornflake crunch in them, and they were okay. These look heavenly!!

  5. I have never seen anything like these before. Wow! What a great idea!

  6. These cookies totally look like they need to go on my “must try” list! Pinned for now. Hoping to try them soon. :)

  7. Thanks for cracking the code for us Jane. These cookies look so incredible. A whole new frontier of cookie baking has been opened up for me. Can’t wait to make them.

  8. 9
    Shaina

    These sound so good. I Love the idea of a chewy and crispy cookie. It may be the cookie that my husband and I finally agree on.

  9. Yum! This sounds like an awesome cookie – I love some crispies in my cookie!!

  10. 11
    Emily

    Hi, just wondering what kind of oats, instant or old fashioned – if it matters? Thanks! Making these this weekend.

    • Jane Maynard

      this time around I used the quick cook, and I’ve used old fashioned in the past – both are great! I haven’t ever done steel cut – not sure how those would cook, so I can’t stand by that as a recommendation. :)

  11. I need to make a batch of these and send ‘em to my mom – she LOVES crispy cookies!

  12. Wow! These look amazing! I can’t wait to get home from work and make these, the crispy crunch will be great for granola bars as well! So much for eating healthy this week!!

  13. 14
    Lissa

    My husband, a cookie and sweet fanatic in his own right, declared these his ‘new favorite cookie.’ Which says A LOT. I love making these. Thank you so much for sharing!

  14. 15
    Kathryn

    Hi Jane!

    Love your blog.. And so happy I found it! Been wanting to make Le Boulanger
    Cookies for awhile now. I love that resturant. I’m going to make those cookies for my Dad’s birthday this week.

    You would love Scotcheroos. Have you heard of those?

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