Chocolate Chip Krispies Cookies: Just for fun

For TR and BFO who would rather eat a cookie than cake.

There is something truly satisfying about a great cookie. It fits perfectly in your hand; you can hold it while driving, while walking, while chasing after kids, and you can put it in your mouth. A great cookie, will tantalize all of your senses - it will look enticing, it will smell inviting, it will feel in your mouth crumbling, chewy, and luscious, it will make a beautiful crunch sound when you bite into it, and it will taste of happiness. This is why for many, a great cookie is the dessert of choice.

This is a basic recipe that I just fiddled with a bit in order to avoid using nuts, given that so many people for whom I bake are allergic to various tree nuts. My solution was simply adding some rice krispies, and that one change completely transformed these cookies from a basic chocolate chip cookie to something more interesting, with a crunch and a texture that beats out the one provided by nuts.

Chocolate Chip Krispies Cookies
makes 5 dozen

2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups (12-oz. pkg.) chocolate chip cookies
2 cups Rice Krispies (My preference is actually the brown rice version from Whole Foods)

Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Mix in chocolate chips and rice krispies. (REFRIGERATE AND REST A DAY for best flavor.)

Preheat oven to 350. Drop by rounded tablespoon onto ungreased baking sheets.

BAKE for 12 to 14 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Printable recipe

A pile of cookies...to share or not.

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