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Crunchy chocolate chip cookies?

m
McBrownie Apr 1, 2013 11:21 AM

Hey everyone,
Does anybody know of a recipe for crunchy chocolate chip cookies, all the way? not just crunchy at the edges and soft in the middle?
I've tried many recipes but didn't found what I was looking for- They were either crispy and thin, or relying on chopped nuts to provide the crunch, or way-way-waaaay too sweet.
I tried searching for a similar thread, and only came up with some people recommending the Neiman Marcus recipes- but I couldn't really figure out which one of them [the "real" one (with the espresso powder) or the 250$ one (with the ground oats) is really crunchy. Maybe both but I thought I would ask anyway.

My guess is that either high propotions of sugar or oats can contribute to the desired crunch.

Suggestions?
Thanks!

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  1. j
    janniecooks Apr 1, 2013 12:23 PM

    Make the Jacques Torre discussed in the thread below. But, alter the recipe to use a smaller scoop, cooking the smaller cookies for the same length of time as the larger cookies specified in the recipe. I use a 2-inch diameter scoop. The cookies end up crispy all the way through, but still high. The overnight refrigeration keeps them from going flat. These cookies are outstanding.

    http://chowhound.chow.com/topics/833126

    3 Replies
    1. re: janniecooks
      m
      McBrownie Apr 1, 2013 09:41 PM

      Thanks! I have made JT's recipe and never though of that idea! Don't the cookies end up dry?
      Do you remember how the cookies should look like before I take them out?

      1. re: McBrownie
        j
        janniecooks Apr 2, 2013 02:27 AM

        The cookies don't end up dry with my modifications. They should look cooked, the bottoms should be golden. If the cookies have any dark edges or are dark on the bottom they are overcooked.

        1. re: janniecooks
          m
          McBrownie Apr 2, 2013 02:43 AM

          Thanks!

    2. g
      Gloriaa Apr 1, 2013 12:49 PM

      I think I have the perfect recipe for you. I discovered it very haphazardly one day when I couldn't quite figure out what to make. I made snickerdoodle dough and added choc chips and did not roll them in sugar. They were crispy all the way through and were delicious.

      3 Replies
      1. re: Gloriaa
        m
        McBrownie Apr 1, 2013 09:42 PM

        Thanks! But aren't snickerdoodles kinda soft in the middle?

        1. re: McBrownie
          g
          Gloriaa Apr 2, 2013 04:29 AM

          Yes and I love the chewy texture. I guess I must have baked them a little longer and they came out with a wonderful crispy,not crunchy, texture. They do taste eggy though, but I like that. Maybe too much baking soda? Or maybe too much egg? Everyone loved them.

          1. re: Gloriaa
            m
            McBrownie Apr 2, 2013 04:54 AM

            I baked snickerdoodles not so long ago, and the weird [and slightly surplus] leavening agents probably contribute to that aftertaste. Mine came out crunchy [even though I know they're supposed to be soft.. probably overbaked them too] but that aftertaste really disturbs me..
            Thanks anyway!

      2. TrishUntrapped Apr 1, 2013 12:56 PM

        Do I have a recipe for you!

        I was looking for a nice crunchy chocolate chip cookie recipe for a long time, when I came across this one.

        But it's for oatmeal cookies, so I thought, well, I'm really looking for chocolate chip, but why not give these a whirl. Besides, I had half a bag of miniature chocolate chips in my pantry I wanted to use up, so why not.

        In a word EXCELLENT!

        Crispy throughout, flavorful, crunchy. The kind of cookie you want to eat several of with a glass of milk. The mini chips are perfect, but I have made them also with regular-sized chips and they were fine too. Sometimes I throw in a handful of finely chopped crystallized ginger.. because, well just because. Also, I used quick-cooking oats which are the same as regular oats except they are cut finer. They work better than regular oats for this one.

        See what you think:

        http://www.macheesmo.com/2009/09/cris...

        14 Replies
        1. re: TrishUntrapped
          g
          Gloriaa Apr 1, 2013 01:04 PM

          Agreed these are wonderful. I have made them several times from cook's illustrated. My favorite are the coconut oatmeal ones, they have a few variations. They are good but they are oatmeal cookies not chocolate chip cookies.

          1. re: Gloriaa
            TrishUntrapped Apr 1, 2013 01:29 PM

            The OP mentioned oatmeal, so I thought I'd pass this one along. Add the chocolate chips and you're good to go.

            1. re: TrishUntrapped
              g
              Gloriaa Apr 1, 2013 01:42 PM

              The neiman Marcus cookie I made called for oat flour- I ground oatmeal in a coffee grinder. The end product did not taste like an oatmeal cookie. I do agree with you that it is a delicious recipe and a very worthwhile one at that.

              1. re: Gloriaa
                emily Apr 8, 2013 09:35 AM

                This is interesting. I just looked at the back of my favorite commercial crunchy chocolate chip cookies (Kelly's Kookies) and the ingredients listed include oatmeal and margarine (even though the other cookies in her line all use butter). Wonder if the margarine helps with crunchiness, too.

                http://www.kelleyskookies.com/cookies...

                1. re: emily
                  m
                  McBrownie Apr 8, 2013 09:53 AM

                  I've read in many places that margarine [and shortening] provide baked goods with crispness and flakyness.
                  I think that's why many people use it in pie crusts!

                  1. re: McBrownie
                    s
                    sandylc Apr 8, 2013 10:04 AM

                    I make a very flaky piecrust with all butter. Yes, shortening also makes a flaky piecrust. But it brings nothing to the party tastewise, and leaves an unpleasant coating in the mouth. Add that to the artery-clogging aspects of shortening, and it's a loser overall.

                    EDIT: Remarks about shortening also apply to margarine; they are virtually the same thing.

                    1. re: sandylc
                      TrishUntrapped Apr 8, 2013 10:17 AM

                      I would disagree about your pie crust findings, but that would be a better discussion for another thread.

                      1. re: sandylc
                        m
                        McBrownie Apr 8, 2013 10:19 AM

                        I totally agree [minus the minor fact that shortening isn't available here, so technically I was talking about margarine]. Also, I prefer butter even health-wise.

            2. re: TrishUntrapped
              m
              McBrownie Apr 1, 2013 09:44 PM

              Thank You! Did you replace some of the oats with chips, or did you just add them?

              1. re: McBrownie
                TrishUntrapped Apr 2, 2013 02:06 AM

                Just added the chips. Worked fine.

              2. re: TrishUntrapped
                TrishUntrapped Apr 8, 2013 08:15 AM

                I made two batches of these cookies this weekend for a seminar luncheon (Photo below). Huge hit as usual, with requests for the recipe.

                This is how I changed them up. I added one cup of mini chocolate chips (Ghirardelli). I also omitted the orange peel and added two tablespoons of finely chopped crystallized ginger (Optional. You don't need to add the ginger, I personally like it) Also, I used quick cooking oats, slightly less amount than the original recipe, and slightly less sugar too.

                So I guess I have reinvented the basic recipe. They are delicious. Look at the link above to see how to put them on the cookie sheet. I flattened mine by putting a small piece of parchment paper over the top and pressing lightly with a flat bottomed glass.

                Here is my recipe variation:

                Crispy Chocolate Chip Oatmeal Cookies (with ginger)

                Yield: 24 cookies

                Ingredients:

                14 Tablespoons (1 3/4 sticks) unsalted butter, softened at room temp
                3/4 Cup granulated sugar
                1/4 Cup brown sugar
                1 large egg
                1 Teaspoon vanilla extract
                1 Cup all-purpose flour
                3/4 Teaspoon baking powder
                1/2 Teaspoon baking soda
                1/2 Teaspoon salt
                2 Cups rolled oats (quick cooking)
                1 cup mini semi-sweet chocolate chips (or regular sized if desired)
                2 Tablespoons finely chopped crystallized ginger (optional)

                Directions:

                1) Preheat oven to 350 degrees. Line baking sheet with parchment paper.

                2) Cream the softened butter and the sugars in a mixer on medium speed.

                3) Add the egg and vanilla extract.

                4) In a separate bowl, combine the dry ingredients except the rolled oats.

                5) Slowly incorporate dry ingredients into butter mixture.

                6) Mix in oats, 1/2 Cup at a time, in order to prevent clogging. Then gently blend in the chocolate chips and ginger.

                7) Take about 2 scant Tablespoons of batter and make into a ball. Place balls a good distance apart on the baking sheet as they will spread.

                8) Place a small piece of parchment over the ball and press down lightly with a flat bottomed glass (so it doesn't leave a mark) or a small pan. The resulting disk should be about a 1/2 inch high (SEE PHOTOS IN THE LINK I POSTED ABOVE).

                9) Bake for 14-16 minutes and if they appear to be cooking unevenly, rotate the sheet halfway through.

                10) Once the cookies are lightly browned around the edges, take them out and let them cool on the parchment a minute or two to firm up, then remove to a wire rack to finish cooling.

                 
                1. re: TrishUntrapped
                  m
                  McBrownie Apr 8, 2013 10:01 AM

                  Thank you!
                  I see now that it's an ATK recipe- I have made them before! There's also a recipe for "thin and crisp chocolate chip cookie" they did back in.. season 4, I think, and it's also delicious. I actually don't like oats in my chocolate chip cookies so maybe I'll try to replace some of the oats with chocolate chips, rather than just add them.
                  I think the [fake] Neiman Marcus recipe said to grind them in a food processor which I thought was interesting but I haven't made it yet.

                  But the ATK oatmeal cookie is indeed VERY crisp and light! I especially like the nice buttery taste it has, yet there was still some molasses cookie so it wasn't boring.

                  1. re: McBrownie
                    TrishUntrapped Apr 8, 2013 10:16 AM

                    If you don't like oatmeal at all I wouldn't bother. Didn't know that or I wouldn't have posted this recipe. For anyone else, give this one a whirl.

                    1. re: TrishUntrapped
                      m
                      McBrownie Apr 8, 2013 10:17 AM

                      I do like oatmeal, just not in my chocolate chip cookies (:

              3. chowser Apr 2, 2013 03:20 AM

                The real neiman marcus one is crunchy.

                http://www.neimanmarcuscareers.com/st...

                I think the bake time is too long but if you like really crunchy, it might be fine for you. I think 15 minutes is fine.

                13 Replies
                1. re: chowser
                  m
                  McBrownie Apr 2, 2013 04:05 AM

                  I JUST finished baking these. I baked most of the batch for 20 minutes and the rest a little longer. I looked at them after 12 and 15 minutes and they didn't look baked enough [to my understanding, crunch is obtained when you bake it long enough though obviously not too much]- they looked like a normal choc-chip cookie. And at 300 degrees F, 20 minutes doesn't seem too much to my un-professional mind [I figured since a #30 scoop at 350/375 is normally baked for about 16 minutes, at 300 degrees, 20 minutes sounds fine].
                  Anyway I will report back once they thoroughly cool.

                  1. re: McBrownie
                    chowser Apr 2, 2013 05:58 AM

                    I found them almost too crunchy but if they don't work for you, have you tried Alton Brown's "The Thin" chocolate chip cookie?

                    http://www.foodnetwork.com/recipes/al...

                    Use light brown sugar to get a crisper cookie, or better yet, I control it by using white sugar w/ a little molasses. The less molasses, the crispier the cookie will be. A lower temperature for longer bake time will also help. It'll cause the cookie to spread more before setting.

                    1. re: chowser
                      g
                      Gloriaa Apr 2, 2013 06:08 AM

                      How about only using white sugar?

                      1. re: Gloriaa
                        chowser Apr 2, 2013 06:14 AM

                        It would make it crispy but more like a sugar cookie w/ chocolate chips than a chocolate chip cookie.

                      2. re: chowser
                        m
                        McBrownie Apr 2, 2013 06:44 AM

                        I think I slightly underbaked them, because, well, while there was a definite crunch in the outer "rings" of the cookie, the inner ones were more chewy. The only problem is that they are a bit too sweet. Also I think the espresso powder is there to hide the sweetness.

                        It doesn't really bother me if the cookie is thin or thick, but I have tried many thin recipes [Alton's recipe excluded] and found them okay, thin- yes, crispy- yes, but not really crunchy.

                        1. re: McBrownie
                          chowser Apr 2, 2013 08:34 AM

                          Sugar does make them crispy, esp brown sugar. I would take your favorite recipe, use more white than brown sugar, not refrigerate the dough, bake at a lower temp at first until cookies are set, then turn up the temp until baked. Cutting sugar will result in a cakier cookie, not crisp.

                          1. re: chowser
                            g
                            Gloriaa Apr 2, 2013 11:08 AM

                            CI has taught me that white sugar will make cookies crispy while brown sugar gives them some chew. The molasses adds moisture.

                          2. re: McBrownie
                            greygarious Apr 2, 2013 01:12 PM

                            You can put them back on a cookie sheet and bake some more.

                            Shirley Corriher's "Cookwise" has a whole, charted section on how to control the results of chocolate chip cookies. I am guessing that the same info is in her later book, "Bakewise".
                            Melting the butter and subbing a little corn syrup for some of the sugar are two of the many tweaks. Unfortunately my volume is not at had at the moment.

                            1. re: greygarious
                              chowser Apr 2, 2013 01:43 PM

                              Baking twice is a great idea.

                              Wouldn't adding corn syrup make it a chewier cookie? I also thought melting the butter would do the same. The CI best recipe has the great chewy cookies that start w/ melted butter.

                              1. re: chowser
                                m
                                McBrownie Apr 2, 2013 08:25 PM

                                I think that underbaking the syrup would make it more chewy, but completely baking will evaporate the liquid and thus make it crispy [America's Test Kitchen "thin and crispy chocolate chip cookies"].

                                Hmm, is there a difference between baking once for a long time and baking twice?

                                1. re: McBrownie
                                  chowser Apr 3, 2013 06:08 AM

                                  I think the second baking would dry them out while overbaking once could potentially burn them.

                              2. re: greygarious
                                greygarious Apr 3, 2013 08:17 AM

                                Okay, I excavated and located Cookwise. For crisp, you want flatter (more spread) and browner. So here are what Shirley does to increase these characteristics:
                                FLATTER:
                                - fat with a sharp melting point, like virgin coconut oil. or butter.
                                - high protein flour
                                - add 1-2 T liquid (water, milk, or cream, NOT additional egg) for a recipe using 1/5c flour and making 2.5 dozen cookies
                                BROWNER:
                                - high protein flour
                                - corn syrup
                                - extra baking soda

                                Brown sugar makes cookies that soften on standing. So use half brown, half white. She does not mention oatmeal and I do not think oatmeal adds crispness since soluble fiber like oats will trap and hold liquid.

                                1. re: greygarious
                                  m
                                  McBrownie Apr 3, 2013 12:35 PM

                                  Wow you rock, man. I had no idea whatsoever that high gluten flour makes cookies both flatter and browner. Trying to substitute the flour may just solve all my problems.

                                  The reason I thought oats can contribute to the crispness, is because I had thought that if you bake them long enough, they dry out and contribute to the crispness, and as time goes by and more moisture enters the cookie, the oats absorb it and make the actual "dough" stay crisp. [also the 250$ recipe was said to produce crunchy cookies, and it adds ground oats]. But I guess it's only a theory.

                                  Thanks!

                      3. s
                        sandylc Apr 2, 2013 08:47 PM

                        Best Crisp Chocolate Chip Cookies

                        1 1/2 sticks unsalted butter, divided use
                        4 oz. brown sugar (about 1/2 cup)
                        4 oz. granulated sugar (about 1/2 cup)
                        1 large egg
                        1 teaspoon vanilla extract
                        8 oz. unbleached flour (a shy 2 cups)
                        1/2 teaspoon baking soda
                        3/4 teaspoon baking powder
                        1/2 teaspoon kosher salt
                        1 cup pecan halves
                        1 cup bittersweet chocolate chips

                        1.Preheat oven to 375 degrees.
                        2.Set aside 2 T. of the butter to soften. Brown the remaining butter over medium heat. Meanwhile, mix the sugars in a large mixing bowl. Throw the 2 T. of butter in with the sugars. When butter is nicely browned, run it through a fine strainer over the sugars and regular butter. Stir until the butter is melted and the mixture is somewhat uniform. Set aside to cool a bit.
                        3.Toast the pecans at 375 degrees for 7-8 minutes. Put on a cool plate to cool. Reduce oven to 325 degrees.
                        4.When butter-sugar mixture has cooled slightly, throw in the vanilla and the egg. Mix. Stir together the flour, BS, BP, and salt. Dump the dry stuff into the gooey stuff and stir to blend. Throw in the chips and nuts and stir again. Chill dough for 20 minutes or so.
                        5.Use a 1 1/4" scoop to portion dough - it won't hold together, so you will have to squeeze it gently in your hand to form slightly flattened balls, 12 to a sheet.
                        6.Bake for 20-22 minutes.

                        If you age the dough in the fridge for a day, they will be even better.

                        14 Replies
                        1. re: sandylc
                          m
                          McBrownie Apr 2, 2013 11:49 PM

                          Thanks!
                          Do they come out thin and crisp or thick? Also, is the crunch because of the pecans?

                          1. re: McBrownie
                            s
                            sandylc Apr 3, 2013 08:57 AM

                            They are of uniform thickness of a medium sort.

                            I think the crunch is a combination of things. I developed this recipe by studying the other crisp cookie recipes out there, then combining parts of them and adjusting the sugar to my taste. I think the lower, slower baking has an effect, as do the browned butter, white sugar, and baking soda.

                            These are a completely different texture; they are light and crisp throughout and stay fresher longer than, say, Toll House Cookies. They are also less sweet.

                            1. re: sandylc
                              m
                              McBrownie Apr 3, 2013 12:05 PM

                              Thank You! It sounds very intriguing.
                              Have you ever tried baking them without hte nuts? I know that generally you can omit them in chocolate chip cookies, but I'm only asking it because they have an inherent crunchy quality about them, so I just want to eliminate the option that they are crunchy because the pecans exist in every bite.

                              1. re: McBrownie
                                s
                                sandylc Apr 3, 2013 02:50 PM

                                The crunch is not from the nuts. If you want to omit them, I'm sure you could - just not sure why you would want to! :-)

                                EDIT: One of the main things to remember is to bake them thoroughly. They should be browned nicely. Many Americans seriously underbake their baked goods.

                                1. re: sandylc
                                  g
                                  Gloriaa Apr 3, 2013 03:55 PM

                                  I know! I hate under baked cookies.

                                  1. re: Gloriaa
                                    s
                                    sandylc Apr 3, 2013 05:23 PM

                                    Yup! Or breads, piecrusts, etc.

                                    EDIT: And whomever "invented" those chocolate "lava/molten" cakes should be shot. Sure, I want to eat unbaked cake batter - not.

                                    1. re: sandylc
                                      g
                                      Gloriaa Apr 3, 2013 05:34 PM

                                      Exactly! I want a moist delicious cake, anyone can make a hot from the oven cake or cookie taste good. I guess that is why they are so popular. Gone are the lava cakes and here are the hot from the Von cookie dessert. Really? Pillsbury cookies taste good hot. Make me something I can't get at home.

                                  2. re: sandylc
                                    m
                                    McBrownie Apr 3, 2013 10:58 PM

                                    Thanks! I'll try them and post my results soon.

                                    1. re: McBrownie
                                      s
                                      sandylc Apr 4, 2013 09:19 AM

                                      Nervous.

                                      1. re: sandylc
                                        m
                                        McBrownie Apr 4, 2013 10:23 AM

                                        Haha, no pressure.
                                        BTW, which brown sugar do you use? I'm guessing light brown to avoid extra moisture?

                                        1. re: McBrownie
                                          s
                                          sandylc Apr 4, 2013 10:41 AM

                                          Yes.

                                          1. re: sandylc
                                            m
                                            McBrownie Apr 7, 2013 01:47 AM

                                            I've made the cookies yesterday.
                                            When I tasted the cookies last night [when the last sheet was in the oven, the first one was properly cooled]. they indeed were crisp and light, but they were still fresh from the oven, so I wanted to see how they were the next morning.

                                            Oh, first, a few comments:
                                            - After the dough aged for 24 hours in the fridge, it was quite hard, and very hard to scoop from it. Is it possible to scoop first and then chill the entire batch? I'm not sure what goes during the aging process, other than the obvious fact that the liquid components are absorbed.
                                            - I used a #60 scoop [1.25 inch diameter] and got 13 cookies on the sheet [3-2-3-2-3], about 4 dozen cookies total.
                                            - I wasn't sure how much to flatten the cookies prior to baking, so I've made two batches- one was flattened to 1 3/8 inch diameter and the other to 1 1/2 inch. Besides the way they look, I can't really tell them apart.

                                            So, when I ate one [=two] today.. The cookies were indeed crisp and crunchy all the way! And pretty. They are a tad too sweet for me, but I think it's because of the chocolate [53% cocoa solids], not the dough itself. Also I would probably add a tiny bit more salt the next time I'll crave some chocolate-chip-crunchiness [and decrease the total amount of chocolate].

                                            Thanks Sandylc!

                                             
                                            1. re: McBrownie
                                              s
                                              sandylc Apr 7, 2013 10:10 AM

                                              Glad they turned out!

                                              It is very hard to scoop them, you are right. Your idea of scooping before aging might be a good one.

                                              They are slightly too sweet for me, as well, but I don't want to give up the crispness and others eating them want lots of chocolate; I do use 61% chopped up sometimes and that helps.

                                              Happy eating! I have a coconut-pecan-rum cake in the oven!

                                              1. re: sandylc
                                                m
                                                McBrownie Apr 7, 2013 10:18 AM

                                                Thanks!
                                                I was just about to reply that after [quite..] a few more cookies, I think I prefer the flatter, rather than the chunkier ones. I don't know why, but it's nicer to bite into.

                                                I actually thought about using higher percentage cocoa, but they start to lose their chip-shape, and a chopped chocolate bar stays soft longer and I like the way the chips set quickly, and become an actual morsel, rather than become a gooey [but delicious!] mess.

                                                Enjoy your cake! It sounds delish.

                          2. rcbaughn Apr 3, 2013 04:26 PM

                            Brown sugar pulls moisture from the air since it's basically white sugar processed with molasses, so that is why most choclate chip cookies get chewy after they cool instead of staying crisp.

                            If you use white sugar in place of the brown sugar you should get a nice crispy and light cookie. I know what you are shooting for because those are my favorite kind, although I have never made them since reading about how different sugars affect the texture of the baked cookie. I would imagine that butter would make for a flatter cookie that could crisp up better since it has a lower melting point than shortening. Also baking for a bit longer without burning would help too, but overly long would probably make them a rock and not crispy.

                            Good luck though! I hope they turn out great no matter how you bake them. Be sure to post up a picture if you can!

                            1 Reply
                            1. re: rcbaughn
                              m
                              McBrownie Apr 7, 2013 01:52 AM

                              Thank you!
                              Actually, last week I tried the using golden sugar instead of light brown in the real Neiman Marcus recipe [I know people say that it's the same thing but I disagree] because I wanted some molassess hintness in the cookie. Unfortunately there was barely a hint. It tasted like a too-sweet sugar cookie.
                              I think some brown sugar is indispensable, for me, for a chocolate chip cookie.

                            2. chowser Apr 8, 2013 10:44 AM

                              I've been thinking about this thread and that "crunchy" means different things. To me, there are:

                              1) crispy, like pecan lace cookies, where the butter/sugar makes them spread and gives a nice flavorful crunch

                              2) hard crunchy from overbaked cookes which I find dry

                              3) tough, from too much gluten, either by using too high protein flour or beating too much

                              4) delicate shortbread-like that are crumbly, like sables, melting moments.

                              The only one I'd want in ccc is #1. Over baked and overbeaten cookies are hard to eat/chew, swallow. Cookies with more butter will spread and be crispier, plus have that nice rich butter flavor. Overbaking is like leaving the cookies out too long w/out putting the in an airtight container--they just taste too dry.

                              This recipe from Martha Stewart looks just right--more butter, more white sugar but similar to the Tollhouse cookies recipe.

                              http://www.marthastewart.com/343950/t...

                              13 Replies
                              1. re: chowser
                                s
                                sandylc Apr 8, 2013 04:15 PM

                                Whoa, Martha......WAY TOO MUCH sugar for me....I hate overly sweet baked goods. I think there's a thread around here about "not too sweet" preferences.

                                1. re: sandylc
                                  chowser Apr 8, 2013 05:27 PM

                                  Yeah, it is a lot of sugar but then I rarely use a recipe as is. When you come down to it, white sugar does make a crispy cookie and hopefully the butter would balance it out. I don't like overcooked cookies, personally, so you'd have to get the crispiness another way. I think espresso powder would help. And, I would never use milk chocolate chips in ccc. I like to chop chocolate but use semisweet if I'm feeling lazy.

                                2. re: chowser
                                  m
                                  McBrownie Apr 9, 2013 02:06 AM

                                  I've made them before [I think they are a variation of her daughter's, Alexis, recipe.
                                  They are really tasty, really butterscotch-y and yes, they are crispy. but they are so thin, verging on lacy, and I would prefer something with a bit more "bite".

                                  I think crunch is achievable other than overbaking, as many commercial products are crunchy, and some are not without flavor, like overbaking normally does.
                                  [I think it's the shortening qualities].

                                  Neiman Marcus' recipe is also very good, but a tad too sweet. maybe decreasing the chocolate chips would help, or using higher cocoa percentage.
                                  So far, Sandylc's recipe are excellent

                                  1. re: McBrownie
                                    g
                                    Gloriaa Apr 9, 2013 05:13 AM

                                    I add skor pieces to my ccc and they come out reallycrispy. The pieces melt so you might not know they are there but they add a little crunch.

                                    1. re: Gloriaa
                                      m
                                      McBrownie Apr 9, 2013 06:02 AM

                                      Thanks! I can't get them here, though.

                                      1. re: Gloriaa
                                        chowser Apr 9, 2013 06:06 AM

                                        I use heath bar pieces and it's so good. I love the caramel taste they add.

                                        http://www.amazon.com/Hersheys-Baking...

                                      2. re: McBrownie
                                        s
                                        sandylc Apr 9, 2013 09:35 AM

                                        I think it might be a new thread, but this "overbaked" thing could be a good discussion.

                                        It is my opinion (and I have read concurring ones) that the majority of baked goods in America are sadly underbaked, with next to no caramelization, and hence missing much of their potential deliciousness. The first time I heard someone compliment someone else on their "beautiful white piecrust" I was terribly perplexed!

                                      3. re: chowser
                                        iL Divo Apr 12, 2013 01:42 PM

                                        hi Chowser, I'm doing these today, right now after I get off this computer that is. only difference is, I'll use 1/2 chips and 1/2 slightly ground m&m's. soon as they come out, I'll post results

                                        1. re: iL Divo
                                          iL Divo Apr 12, 2013 05:45 PM

                                          did 2 different~one being the link from your post changed a bit though. the other a recipe that claimed crunch&crisp.

                                           
                                           
                                           
                                           
                                        2. re: chowser
                                          iL Divo Apr 12, 2013 01:43 PM

                                          I just posted I'm making these today and to the chips and m&m's, I'll add Heath pieces as well, great idea, thanks Gloria

                                          1. re: chowser
                                            iL Divo Apr 12, 2013 01:45 PM

                                            agree chowser, I'm with you about not usually following a recipe to the tee, I'll cut the sugar no doubt too.
                                            I'll be using dark choco chips and the semi sweet from the 1/2 cup of m&m's I'll crush a bit

                                            1. re: chowser
                                              iL Divo Apr 12, 2013 01:49 PM

                                              my husband was raised on his mom's perfect chocolate chip cookies and they are our kids' favorites too.
                                              hers were very crispy. my preference is chewy and soft.
                                              she left hers out uncovered for an hour to get what she called the snap.

                                              1. re: chowser
                                                iL Divo Apr 12, 2013 01:50 PM

                                                I love your dog rc.................
                                                cute pooch :)

                                              2. chowser Apr 16, 2013 01:34 PM

                                                I fooled around with this today and got some really good crisp cookies. If you need a precise recipe, skip this because I just kind of wing it. Since caramel flavors are good and I wanted to reduce brown sugar, I started w/ browned butter, the browner the better and I scrape the bits into the pan.

                                                2 1/4 sticks of butter (the 1/4 is whatever I had left in the refrigerator), browned
                                                1 c white sugar, scant over that
                                                1/2 c brown sugar, scant under
                                                2 eggs, room temp
                                                dollop of vanilla

                                                2 1/4 c ap flour
                                                1 tsp-ish of baking soda
                                                1 tsp of salt
                                                instant espresso powder

                                                a bunch of chopped dark chocolate, rough chop

                                                Baked at 325 for about 15 minutes, switching pans half way. They're nice and crispy warm. When they cool, I think they'll have a crunch to it, plus caramelly tones from the browned butter.

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