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Rosie's Bakery

Rosie's Bakery Crunchy Chocolate Chip Cookies

Crunchy Chocolate Chip Cookies adapted from Rosie's Bakery cookbook. The original recipe calls for baking at 400 degrees. I prefer to get the oven very hot, then reduce the temperature and bake the cookies until they are done.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 48
Author Cookie Madness


  • 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


  • 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.


These cookies will be crunchy if you follow the directions and keep them around 2 teaspoons (about 15 grams each) per cookie. Instead of baking them right away, I like to portion out about 48 scoops of dough, chill them thoroughly, put them in a zipper bag and bake when needed.