Shannons Crunchy Chocolate Chip Cookies Recipes

EXTRA-CRISPY CHOCOLATE CHIP COOKIES

Steps:

• Position oven racks in the top and bottom thirds of the oven, and preheat to 300 degrees F. Line 2 baking sheets with parchment.
• Whisk together the flour, baking soda and salt in a large bowl. Beat the butter and both with an electric mixer sugars with an electric mixer on medium-high speed in a second large bowl until light and fluffy, about 4 minutes. Add the eggs to the butter mixture, one at time, beating after each addition to incorporate; beat in the vanilla. Reduce the speed to medium, add the flour mixture, and beat until just incorporated. Stir in the chocolate chips.
• Scoop 12 heaping tablespoons of dough onto each prepared baking sheet about 2 inches apart. Roll each into a ball with slightly wet hands. Bake until the cookies are golden, flat and crunchy, 24 to 28 minutes, rotating the baking sheets halfway through. Let the cookies cool for a few minutes on the baking sheets, then transfer them to a rack to cool completely.
• When the baking sheets have cooled completely, scoop the remaining dough onto 1 sheet and bake. Store the cookies in a tightly sealed container at room temperature for up to 5 days.

SHANNON'S CRUNCHY CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 325°.
• Mix flour, baking soda, and salt together in medium bowl.
• In large mixing bowl, beat butter, margarine, brown sugar, sugar, egg, milk, vanilla and oil until mixture is creamy and well-blended.
• To creamed mixture, beat in flour mixture, a little at a time, beating well after each addition.
• Stir in corn flakes and chocolate chips.
• Drop by heaping teaspoonsful on an ungreased cookie sheet, placing dough about 2-inches apart.
• Bake about 12 minutes or until cookies start to very lightly brown on the edges.
• Remove from oven and let cool about 2 minutes.
• Remove cookies from cookie sheet and place on rack to completely cool.
• Store in air-tight container.
• Cookies would keep for several weeks without refrigeration, but they won't last that long.
• VARIATION: Spread dough into a 2x11x15-inch cookie pan.
• Bake for 20-30 minutes, until set in the middle.
• Cool slightly and cut into squares.
• Cool completely and remove from pan.
• ALTERNATIVE: Omit corn flakes and use 1 cup quick cooking oatmeal.