Name: Chocolate Chip Crunch Cookies
Yield: Makes about 16 cookies
Ingredients: 1/2 stick (1/4 cup) unsalted butter, softened; 1/3 cup firmly packed light brown sugar; 1 large egg yolk plus 2 teaspoons water, or 1 large egg white; 1/2 cup all-purpose flour; 1/4 teaspoon double-acting baking powder; 1/4 teaspoon salt; 1/4 teaspoon vanilla extract; 1 cup semisweet chocolate chips; 1/2 cup toasted rice cereal

Can be prepared in 45 minutes or less.

Recipe information

Yield
Makes about 16 cookies

Ingredients

1/2 stick (1/4 cup) unsalted butter, softened

1/3 cup firmly packed light brown sugar

1 large egg yolk plus 2 teaspoons water, or 1 large egg white

1/2 cup all-purpose flour

1/4 teaspoon double-acting baking powder

1/4 teaspoon salt

1/4 teaspoon vanilla extract

1 cup semisweet chocolate chips

1/2 cup toasted rice cereal

Preparation

Preheat the oven to 375°F. In a bowl with an electric mixer cream the butter with the brown sugar until the mixture is light and fluffy and beat in the egg yolk mixture or the egg white. Add the flour, the baking powder, the salt, and the vanilla, stirring until the dough is blended well, and stir in the chips and the cereal. Arrange level tablespoons of the dough 2 inches apart on a lightly greased baking sheet and bake the cookies in the middle of the oven for 8 to 10 minutes, or until they are golden. Transfer the cookies with a spatula to a rack and let them cool.

TagsCookie Dessert American Chocolate Nut Free Quick Baking Electric Mixer Gourmet

Recipe notes

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