These crunchy chocolate chip cookies are from Rosie’s Bakery Cookbook, which I love. The recipes are great and Judy Rosenberg does an amazing job of explaining semi-complicated things. However, she does use some crazy measurements and this crunchy chocolate chip cookie recipe is a case in point. Half an egg yolk? Whatever works, right? UPDATE: I’m all for crazy measurements these days. Whose to say a half egg yolk is not going to be the key thing that make a recipe better? And when it come to volume, so many of us are trapped by the constraints of the Imperial system.
I found the original recipe, reprinted with permission, HERE. It’s the Fresh Direct site and it might ask you for your zip code.
End result. Very good! Thickish, but with some crunch. My only advice is if you cook the cookies at 400 degrees, to check the cookies at 10 minutes. If you know your oven runs hot, use 375 degrees. My cookies were done 10 minutes at 400 F. Also ¾ cup of chocolate chips? Is that some kind of a joke? Increase them! Toasted walnuts are optional, but I added them and they were delicious.
Update: Since posting this I’ve added gram weights for accuracy. The cookies are fairly small. You can make them larger, but they might not bake up quite as crunchy. I’ve found that they brown more evenly when baked in a convection oven, but if you bake them by convection definitely turn the heat down to 375.
Rosie’s Bakery Crunchy Chocolate Chip Cookies
Ingredients
- 1 3/4 cups all-purpose flour 220 grams
- 1/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 13 tablespoons 185 grams unsalted butter at room temperature
- 1/2 cup plus 2 1/2 tablespoons lightly packed light brown sugar (130 grams)
- 5 tablespoons granulated sugar 65 grams
- 1 1/2 teaspoons pure vanilla extract
- 1 whole large egg 50 grams
- 1/2 large egg yolk 9 grams
- 4 ounces 3/4 cup semisweet chocolate chips
Instructions
- Preheat oven to 400 and line two baking sheets with parchment paper or foil.
- Sift or just thoroughly mix together the flour, baking soda, baking powder, and salt.
- In a mixing bowl, using an electric mixer, beat the softened butter, both sugars, and the vanilla until creamy. Add the egg and half a yolk and beat on medium speed until they are blended, about 30 seconds. Scrape the bowl.
- By hand or using the lowest speed of the mixer, stir in the flour mixture. When fully blended, add chocolate chips.
- Drop the dough by heaping teaspoons about 2 inches apart on baking sheets.
- Put the cookies in the oven and immediately reduce heat to 375 degrees F. Bake for 10 minutes or until cookies appear set — edges should be browned and centers will be set.
- Let cool on baking sheets for about 5 minutes, then remove and let cool completely.
- To keep the cookies crunchy, keep them in a heavy duty freeze bag in the freezer.
Anna
Hi Candy,
Thanks for reminding me about this recipe. If you like buying cookies, I highly recommend any of the Rosie’s Bakery cookbooks as well. Also, if I get a chance I will email you some recommendations for good shortening-based cookies.
candy
made them today.very delicious!!ive been searching for crunchy ccc.me and my family are not a big fan of soft and chewy ccc and this recipe is perfect!!very crunchy,not too sweet,light and yummy!!thank u for sharing.im going to try another recipe from this site that use shortening instead of butter.hopefully they will turn out as good as this one! 🙂
Anna
Chelsea, I just emailed it to you.
It’s still working for me. If problems persist, just try putting Rosie’s Bakery Crunchy Chocolate Chip Cookies into Google. I found it on Fresh Direct and some bulletin board where it was paraphrased. I like the Fresh Direct version because it is straight out of the book.
Chelsea
Hmm, I got the Fresh Direct link, and when I typed in my zip it said unavailable. :/
Those look really yummy though! Hubby’s a soft cookie fan, but I love them a little crispy! 😉
Lara
“Is that some kind of a joke?” = hee! Amen, sista.
Hallie
Rosie’s is a Massachusetts staple. We have been there countless times over the years. It may have helped that I went to grade school with Judy’s son that encouraged us to go and continue going to the bakery. Generally the baked goods are good they have now expanded to having more lunch type things like soup in the location near me. The cookies they have are really good, you can depend on them so solve an afternoon crash with a sweet treat.
amy
As a fellow library proponent, I wanted to mention our library sends e-mail reminders 3 days before books are due and then again the day before the books are due. Also you can renew and request books or just browse the catalog all online.
I used to ride my bike to the library with my mom & sister, and later on my own before I had my driver’s license.
Those cookies look yummy. We are still making our way through the Big Fat copy cats (levian bakery) which my husband proclaimed were the best cc cookies I have ever made (and I’ve made a lot)!
Therese
Anna:
Yes! I had to put in the zip code and my email to get the recipe. Thank you!!
I am trying to get some spring cleaning done…..SOMEONE talk me out it!!
Katrina
I just bought Rosie’s Cookie Cookbook on Ebay for $1.50. They had even more for immediate purchase. I enjoy collecting cookbooks. They had lots of different ones.
Anna, do you have a bunch of the Chocolate Chip Cookie cookbooks I saw?
I’m doing good, haven’t even opened the container with all of yesterday’s cookies in it! ; )
Patricia Scarpin
Half an egg yolk made me laugh, Anna. 🙂
The cookies look delish!
Meredith
I let our library lend out “Mom’s Big Book of Cookies”. And, if the borrower PROMISES to return it w/in 2 weeks, and appears to be a very honest and upright kitchen connoisseur, “The Baker’s Field Guide to Chocolate Chip Cookies.”
Anna
Randi, I do have the book. I keep it at the library. I told them it was okay if they let people borrow it.
Randi
Years and years ago( probably 15), I bought my mom Rosie’s first book. My mom loved it( I own it too), but have never made anything from it. Do you have that book?
Anna
Therese, give it another shot. If you can’t get it, let me know.
You might have to add the zip code.
Therese
Anna;
Hey girl…I keep getting a Fresh Direct when I attempt at the link for the cookie recipe?
I love the library, but I often fail to get those books back in time myself…arggh!
That is why I love goodwill…our local chapter has some really good books/reasonabley priced
and it helps the community! I will have to check to see if they have this book!
Sharon
Those look so perfect! I’m not a crunchy cookie fan either but those look tasty enough that I’d be convinced. A new library just opened up right next to our house so its like having a never ending cookbook collection. I love it.
Julie O'Hara
I’ve been to Rosie’s bakery! I don’t use the library often enough, so maybe I’ll go…Laura needs something to cheer her up these days I’d bet:)
Although I’m not a crunchy cookie person, these look appealing…but you’re right about the funky measurements – what is up with that??
Anna
I’m working out the kinks in the link. If anyone still has problems, let me know. It should work.
ling
Hi Anna, these look good! Would you mind posting the recipe within your post. I seem to have problems accessing the link that you posted. Hope you don’t mind. Thanks so much! Would love to try the recipe out.
Laurel
I get a strange site from your link to the recipe – it could be me, but you might check it. Thank you for all your wonderful recipes! I check your site several times a day for new ones, and surf the other recipes for hours over and over again. It amazes me that you put out so many recipes!