My default chocolate chip cookies are delicious, with chewy centers and crispy edges, (if anyone's interested, I'll post the recipe), but I was getting tired of the chewy texture, and over the past several months started looking for a crunchy cookie. Well, after several disappointing experiments, I finally found one that is crunchy and tender at the same time, as opposed to the usual over-crispy, ie, hard-as-a-rock type. These cookies have a sandy texture, a perfect thickness, and a delicious taste. Their texture is similar to commercially made crunchy cookies, (very hard to duplicate), but without the artifical taste that goes along with them.
The only change I made was to reduce the brown sugar by 2 Tbsp for the second batch, since I found them to be a little too sweet as written.
Note: they spread less/are higher/thicker with the brown sugar amount as written, and spread a little more/are slightly flatter, (but still thick), with the brown sugar reduction.
Update:
After freezing and thawing portions of two separate batches, I did a side by side comparison, and noticed that the ones with the reduced brown sugar weren't quite as tender as the ones with the original, full amount. However, there didn't seem to be much difference in texture right after baking and cooling, just after freezing. So, the next time I make them, I may use the full amount of sugar, but increase the salt from 1/4 tsp to 1/3 tsp to compensate for the sweetness.
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Sunset Magazine has 4 versions of these cookies with varying textures: "Thick, Crunchy," (recipe follows), "Thin, Crisp," "Thin, Crisp, and Chewy," and "Thick, Soft, and Chewy." If anyone wants any of the other 3 variations, let me know, and I'll post them:
THICK, CRUNCHY CHOCOLATE CHIP COOKIES
INGREDIENTS:
1 cup all-purpose flour
3/4 teaspoon baking soda
1/4 teaspoon salt
2/3 cup (1/2 cup plus 2 3/5 Tbsp OR 10 Tbsp plus 3/5 Tbsp) butter or margarine, melted (I used unsalted butter)
1/2 cup firmly packed brown sugar *(I used 6 Tbsp light brown sugar)
1/3 cup granulated sugar
1/2 teaspoon vanilla
6 oz. (half of a 12-oz package) or 1 cup semisweet chocolate chips (I used Ghirardelli)
1/2 cup chopped nuts (optional) (I omitted these)
DIRECTIONS:
1. Preheat oven to 300 F.
2. Mix flour, baking soda, and salt.
3. With a mixer on medium speed, beat butter, brown sugar, granulated sugar, and vanilla until blended. Stir flour mixture into butter mixture, then beat until blended. Stir in chocolate chips and nuts.
4. Dough will be dry and crumbly, (note: it was less dry and crumbly the second time I made these, because I reduced the brown sugar by 2 Tbsp); pinch into 1-tablespoon-size lumps. (I used rounded Tbsp). Place about 2 inches apart on baking sheets.
5. Bake until an even golden brown, 18 to 20 minutes. (I baked 20 minutes on the lower middle oven rack, one sheet at a time). If using 2 pans in 1 oven, switch places at half-time.
6. Let cookies cool on pan about 3 minutes, then transfer to racks with a spatula. Serve warm or cool. Store airtight up to 1 day, or freeze for longer storage.
Makes: About 32 cookies (I had a yield of 22 - 24 cookies, because I used rounded Tbsp).
From Sunset Magazine
The only change I made was to reduce the brown sugar by 2 Tbsp for the second batch, since I found them to be a little too sweet as written.
Note: they spread less/are higher/thicker with the brown sugar amount as written, and spread a little more/are slightly flatter, (but still thick), with the brown sugar reduction.
Update:
After freezing and thawing portions of two separate batches, I did a side by side comparison, and noticed that the ones with the reduced brown sugar weren't quite as tender as the ones with the original, full amount. However, there didn't seem to be much difference in texture right after baking and cooling, just after freezing. So, the next time I make them, I may use the full amount of sugar, but increase the salt from 1/4 tsp to 1/3 tsp to compensate for the sweetness.
..................................................
Sunset Magazine has 4 versions of these cookies with varying textures: "Thick, Crunchy," (recipe follows), "Thin, Crisp," "Thin, Crisp, and Chewy," and "Thick, Soft, and Chewy." If anyone wants any of the other 3 variations, let me know, and I'll post them:
THICK, CRUNCHY CHOCOLATE CHIP COOKIES
INGREDIENTS:
1 cup all-purpose flour
3/4 teaspoon baking soda
1/4 teaspoon salt
2/3 cup (1/2 cup plus 2 3/5 Tbsp OR 10 Tbsp plus 3/5 Tbsp) butter or margarine, melted (I used unsalted butter)
1/2 cup firmly packed brown sugar *(I used 6 Tbsp light brown sugar)
1/3 cup granulated sugar
1/2 teaspoon vanilla
6 oz. (half of a 12-oz package) or 1 cup semisweet chocolate chips (I used Ghirardelli)
1/2 cup chopped nuts (optional) (I omitted these)
DIRECTIONS:
1. Preheat oven to 300 F.
2. Mix flour, baking soda, and salt.
3. With a mixer on medium speed, beat butter, brown sugar, granulated sugar, and vanilla until blended. Stir flour mixture into butter mixture, then beat until blended. Stir in chocolate chips and nuts.
4. Dough will be dry and crumbly, (note: it was less dry and crumbly the second time I made these, because I reduced the brown sugar by 2 Tbsp); pinch into 1-tablespoon-size lumps. (I used rounded Tbsp). Place about 2 inches apart on baking sheets.
5. Bake until an even golden brown, 18 to 20 minutes. (I baked 20 minutes on the lower middle oven rack, one sheet at a time). If using 2 pans in 1 oven, switch places at half-time.
6. Let cookies cool on pan about 3 minutes, then transfer to racks with a spatula. Serve warm or cool. Store airtight up to 1 day, or freeze for longer storage.
Makes: About 32 cookies (I had a yield of 22 - 24 cookies, because I used rounded Tbsp).
From Sunset Magazine