Extra Crispy Chocolate Chip Cookies

A, lacy, sophisticated chocolate chip cookie. Melted butter and puffed rice cereal make these cookies extra thin and crispy.

Claudia Sidoti for Cooking Channel
TOTAL TIME: 14 hr 45 min
Prep: 15 min
Inactive Prep: 12 hr
Cook: 2 hr 30 min
 
YIELD: about 30 cookies
LEVEL: --

ingredients

  • 1 tablespoon molasses
  • 2 teaspoons pure vanilla extract
  • 3 tablespoons milk
  • 1 cup roughly chopped bittersweet chocolate about 4 1/2 ounces)
  • 1/2 cup semisweet chocolate chips (about 3 ounces)
  • 1 1/2 cups puffed rice cereal, such as Rice Krispies (about 1 1/2 ounces)
recipe tools
  • COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

  • Print Recipe

Directions

Combine the flour, baking soda and salt in a medium bowl. Beat the butter, sugars and molasses in a large bowl with a wooden spoon until the sugar is dissolved (the mixture shouldn't feel grainy when you rub some of it between your fingertips). Stir in the vanilla and then the milk. Add the flour mixture all at once and stir just until the dough comes together. Stir in the chocolate and the rice cereal. Cover the bowl with plastic wrap and chill for at least 30 minutes or overnight.

Position the racks in the upper and lower thirds of the oven and preheat the oven to 350 degrees F. Line baking sheets with parchment paper or silicone mats.

Roll the dough into 1 1/2-inch balls (using a cookie scoop or an ice cream scoop helps you get perfectly uniform cookies). Place the dough balls on the lined baking sheets, leaving 3 inches of space between them (about 6 cookies should fit on a large baking sheet). Flatten the balls slightly with a spatula.

4. Bake until the cookies are golden brown around the edges, 14 to 18 minutes. Let cool for about 5 minutes, then transfer the cookies with a spatula to a wire rack to cool completely.

Cook's Note: How to chop chocolate: Use a sharp chef's knife on a clean cutting board. Let the chocolate fall naturally into chunks and then chop slowly so you do not overchop the chocolate resulting in lots of small shavings.

To make sure the cookies bake evenly, switch the position of the baking sheets (meaning move the cookies on the upper rack to the lower rack and vice versa) and rotate the sheets from front to back halfway through the baking time.
Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

Get Cooking Channel on your TV.