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Another Crunchy Chocolate Chip Cookie Recipe — All Butter

by on May 29, 2008 · 34 comments

If you are a crunchy cookie aficionado, I have a special treat for you today. It’s an easy, butter-only (no shortening) recipe for a thin-to-medium-thickness chocolate chip cookie that is crunchy through and through. Here’s the recipe as I made it, with notes about the flour.   If you have a scale, it’s best to weight the flour for accuracy since it can settle in the canister or bag.

Update:  If you like these or just want to try another good and crunchy (and kind of crispy) cookie, I also recommend these Crispy Mini Chocolate Chip Cookies.  They are a house favorite, especially when I throw in a few M&Ms!  It took me a while to get them crisp through and through, but I finally figured out the trick.

chocolate chip cookies

 

5.0 from 2 reviews

Another Crunchy Chocolate Chip Cookie Recipe — All Butter
 
Prep time
Cook time
Total time
 
Crunchy Chocolate Chip Cookies
Author:
Recipe type: Dessert
Cuisine: American
Serves: 32
Ingredients
  • 1 3/4 cups (220 grams), stir and aerate flour before measuring
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon soda
  • 1/2 teaspoon salt
  • 8 tablespoons unsalted butter, room temperature
  • 1/2 cup light brown sugar
  • 1/2 cup granulated sugar
  • 1 1/2 teaspoons vanilla extract
  • 1 large egg
  • 1 1/3 cup semi-sweet chocolate chips
Instructions
  1. Preheat oven to 350 degrees F. Line a couple of cookie sheets with parchment.
  2. Sift or thoroughly whisk together flour, baking powder, baking soda and salt. Set aside.
  3. Cream butter and both sugars with an electric mixer; Add egg and vanilla and beat until egg is mixed in.
  4. Add flour mixture and stir until incorporated. Stir in chocolate chips.
  5. Drop by rounded teaspoons onto the parchment lined cookie sheets and bake for 12-15 minutes (or longer) or until the edges start to brown. The baking powder prevents the cookies from browning quickly, so it seems the cookies can bake a longer time and becoming crunchier without burning or getting overly brown. I baked mine on an insulated cookie sheet, so if you notice your bottoms are browning too fast, switch to an insulated cookie sheet or stack you cookie sheet on top of another one to make your own insulated sheet.
Notes
If you have a scale it doesn’t matter, but if you are measuring by volume, make sure to really stir and aerate the flour thoroughly before measuring.

 

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Published on May 29, 2008

{ 34 comments… read them below or add one }

Sue May 29, 2008 at 12:39 pm

Yours look a little thicker than mine. I like the look of the chocolate chips on the outside of the cookie.

Anna May 29, 2008 at 12:41 pm

The ones I made yesterday were slightly thinner too. I stuffed these with chips (1 1/3 cups) and they came out thicker.

VeggieGirl May 29, 2008 at 12:47 pm

Although I typically go for soft & chewy cookies, those crunchy chocolate chip ones look quite tempting!!

Joe May 29, 2008 at 1:22 pm

How about chilling the dough to make them a bit thicker? I agree about the chips… makes you want to reach into the screen to sneak a bite! PS I hope more “American” cookbooks start to come out with weights included!

Katrina May 29, 2008 at 1:41 pm

Those look yummy!

Anonymous May 29, 2008 at 2:07 pm

Am I stupid, or is 220 grams actually 7.7 ounces?

Emiline May 29, 2008 at 2:09 pm

These look very good. I’m probably going to make the Levain cookies soon. I forgot to watch the Throwdown episode! I’m so mad at myself. Okay, no more talking about Levain. Sorry.

Clumbsy Cookie May 29, 2008 at 2:47 pm

I made a comment but think I didn’t save it… So here it goes again: I laughed about you memorizing the recipe from the book in the store. I do the same thing, I’m glad I’m not alone!
The cookies remind me of Maryland’s cookies, I think they’re british. Do you know them? Really crunchy ccc, I love them!

KAnn May 29, 2008 at 5:02 pm

While my chewy cc cookies seem to be the most requested and I used to be a chewy fan, I have come to much prefer crispy cc cookies…these look great! I have not quite found the recipe to suit my tastes…I will have to give these a try!

Anna May 29, 2008 at 5:04 pm

Anonymous, you are right. 220 grams/28.4 = 7.7 oz.

I’ve been using 7 oz of flour, so if you are weighing in grams, use about 200 grams. I’m going to change it.

I need to go back and look at the book. I know it said 1 1/3 cup and am fairly certain it said 7 oz. So maybe the book’s measurements are off? I will check.

You could use 220 grams, I guess “Lick The Frosting” did and her cookies were fine — a little thicker than mine.

I used 7 oz.

Jeena May 30, 2008 at 4:11 pm

I love crunchy cookies I wish I could eat some out of your photo they look amazing. Nice blog. :-)

Patrick May 30, 2008 at 11:55 pm

I’ve been using this recipe for quite some time. This one is my favorite so far. My dad likes um small (tablespoon sized) and crunchy. For regular sized they have the nice crunchy crunchy outside with a semi soft center, perfect. I also made giant cookies with this recipe. Up the temperature to 375F and chill the dough. The size of the dough I used was slightly less than a baseball. I just baked it until it was slightly brown and the cracks were not very shiny/raw looking. Perfect crunchy outside with a soft chewy inside.

I’ve searched for many recipes and stopped at this one!

lauren January 15, 2009 at 3:24 am

when i made them they didnt turn out just like yours they were crispy on the out side and soft in the in side. but they did taste nice :)

Anna January 15, 2009 at 7:10 am

I liked this recipe a lot, but what I’m finding is for crunchy/crispy cookies, the a little shortening really helps.

Vicky March 1, 2009 at 8:06 pm

Hi Anna,

I found your blog by searching for this very recipe. I needed one to make and compare to Chips Ahoy and this was perfect. These cookies turned out excellent and I wouldn’t change a thing. My husband loves crunchy chocolate chip cookies and he only wants these from now on. Thanks for posting it!

Anonymous March 18, 2010 at 6:49 am

Very yummy looking! I was looking for something sweet to make today, and I found it! Thanks!

universalcuisine June 28, 2010 at 1:31 pm

yummy!!!!!!!!!!
i will try it

Rilla E August 31, 2010 at 7:25 am

Thank you Anna for the wonderful recipe. I made 3 batches for my family & they love it so much. It stays crunchy the way we like our CCC. It doesn’t even turn out flat. I kept to 1 egg for a double batch & for the 3rd batch, i sub 1/2 cup cocoa powder with the flour added pecans and added more chips. Highly recommended recipe :)

fany December 1, 2010 at 5:56 pm

hai anna so these cookie is crunchy as in famous amous crunchy? thanks :)

Brenda G January 10, 2011 at 10:14 am

These were great! I made them last night and used 220 grams of flour and they were delicious!

Anonymous February 8, 2011 at 6:14 pm

How many cups is 220 grams of flour?

Anna February 8, 2011 at 6:18 pm

As mentioned in the note at the bottom, 1 1/2 cups for some people and 1 2/3 cups for others. It really depends on how you scoop your flour. If you don’t have a scale, my advice is to fluff up the flour in the canister, dip the measuring cup in carefully, then sweep the top flat. Do this with with a 1 cup measure and two 1/3 cups measure to measure 1 2/3 cup.

Brian April 21, 2011 at 11:41 am

I made these last night, and let the dough sit in the fridge overnight. There were good, more like a Soft Batch cookie than say Chips-Ahoy. A bit crispy on the outside, with a little chew in the middle.

Ironically when measuring out the brown sugar there was a cookie recipe on the box, and low and behold it was this exact one. That was on a box of Dixie Crystals light brown sugar. Go figure.

I’d really like to find a recipe for a cookie like the Pepperidge Farms Chocolate Chunk Nantucket cookies. Something almost crumbly.

Anna April 21, 2011 at 12:25 pm

Hi Brian! Sorry the cookies didn’t come out crunchy. When I made them, they were pretty crunchy, so there’s some weird variable here that we haven’t discovered — maybe ovens or cookie sheets. If you want to try another crunchy recipe, look for the King Arthur crunchy recipe I posted. Or maybe I’ll just send it to you. Funny about Dixie Crystals. This recipe is from Williams Sonoma, but chances are they got it from Dixie.

Lilis Owensby July 31, 2012 at 8:56 pm

Hi Anna!
I’ve tried your recipe. They’re crunchy and delicious. I just need to adjust the temperature according to my oven. My family love them. Thanks you so much for the recipe!

Anna July 31, 2012 at 9:02 pm

Thanks for the review, Lilis!

Alicia August 8, 2012 at 10:09 pm

Thanks for this recipe. I have been searching for the perfect chocolate chip cookie recipe and now the search is over. I did decrease the amount of sugar by half and chocolate chips by 1/3. I also substituted half the flour with whole wheat flour. The cookies came out beautiful with just a hint of nuttiness. Super delicious and really easy!

Samantha April 14, 2013 at 3:22 am

THE best cc cookies I have ever made!! I changed the brown sugar to the darker type not the light brown sugar. SO awesome!

Gina September 14, 2013 at 8:20 am

Finally ! The recipe my heart has been searching for. I have been on a mission to find the best recipe & admit I have become “lazy” with technique…so I made these last night, softened my butter, used 2tsp of vanilla, then at the end Added 1cup of flour & a little under 3/4 cup( didnt stir/aerate flour before measuring) and was fearful of that! But low and behold….exactly what I have been longing for!
Thanks again for sharing this Anna I’m so happy!

Anna September 14, 2013 at 9:32 am

Hi Gina,
I’m so glad you liked them! I know what you mean about getting a little “lazy” with technique because I get that way too (and sometimes it doesn’t matter because I just want something sweet!), but there are some recipes where tiny details really affect the outcome.

Ziela November 10, 2013 at 8:35 pm

hello, any advice how to store the cookies so i can retain the crispiness?

Anna November 10, 2013 at 8:44 pm

Ziela, I keep mine in the freezer.

Carla March 19, 2014 at 6:46 pm

If I omit the egg and use all white sugar leaving out the brown sugar would cookies be like crispy Pepperidge Farm Dark Chocolate Chip cookies? I so love that crunchy cookie.

Anna March 19, 2014 at 8:29 pm

No, unfortunately you’d have to re-tool the whole recipe to make the cookie like theirs.

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