Shannons Crunchy Chocolate Chip Cookies Recipes

CRUNCHY CRISPY CHOCOLATE CHIP COOKIE

Steps:

• Combine and mix flour, salt and baking powder in a bowl.
• Place the egg in a small bowl and whisk with a fork thoroughly.
• Whip shortening for a minute or two with a handheld mixer.
• Add vanilla to the shortening and mix well.
• Add brown sugar and granulated sugar to the shortening and mix for another minute or two until combined well.
• Next, add the egg mixture to the shortening and blend well.
• Add portions of the flour to the sugar/shortening mixture and beat well after each addition.
• Once all the flour is added beat for a minute.
• Add nuts and chocolate chips and mix well.
• Preheat oven to 375 F.
• Mold the dough into balls, place them on a plate, and refrigerate them for at least 15 minutes.
• Place cookies on an ungreased cookie sheet.
• Bake for 15 minutes until golden brown. Cool slightly and transfer to a wire baking rack. If baking in a non-convect oven, bake for additional 1-2 minutes.

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.

THIN AND CRISPY CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 375 degrees F. Line cookie sheets with parchment paper.
• In a stand mixer, cream the brown sugar, butter and granulated sugar until pale and fluffy, about 5 minutes. Add the eggs one at a time until well incorporated. Mix in 1/3 cup of water and the vanilla.
• In a separate bowl, whisk the flour, salt and baking soda and add to the butter mixture. Mix on low until the flour mixture is incorporated, and then mix in the chocolate pieces.
• Scoop out the dough onto the prepared cookie sheet and freeze for an hour. The cookies will spread, so limit 4 cookies for each cookie sheet to give ample room.
• Bake until golden brown, 15 to 20 minutes, rotating the trays halfway through. Remove from the oven and cool. Remove the cookies with a flat spatula to prevent breaking.

CRISP AND CHEWY CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350°F. Beat butter with both sugars, baking powder, baking soda, and salt on medium-high speed until light and creamy, 2 to 3 minutes. Beat in vanilla.
• Add eggs, one at a time, beating to combine after each addition and scraping down sides of bowl as needed. Stop beating and add flour, then beat on low to combine. Add both chocolates and beat to combine. (If you are working in a warm room and/or dough feels sticky or soft, refrigerate about 15 minutes before scooping and baking.)
• Using a 2-ounce (1/4-cup) scoop, drop dough onto parchment-lined baking sheets, 2 inches apart (6 cookies per sheet); press each down to flatten slightly.
• Top each cookie with a few large, flat pieces of chopped chocolate or whole féves (if desired). Bake one sheet of cookies 9 minutes; remove from oven and bang sheet on stove top or counter to deflate. Return to oven and bake 3 minutes; remove and bang again, then return to oven and bake until golden around edges and just barely set in centers, about 3 minutes more.
• Transfer sheet to a wire rack and let cool 5 minutes, then transfer cookies to a rack with a spatula; let cool completely. Repeat with remaining sheets, one at a time. Cookies can be stored in an airtight container at room temperature up to 3 days, or frozen up to 2 months.

CLASSIC CRUNCHY CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350°; lightly grease two baking sheets.
• In a big bowl, cream together the butter, shortening, sugars, vanilla, salt, and vinegar.
• Beat in the egg, then the baking soda and flour.
• Stir in the chocolate chips.
• Drop dough by the tablespoonful onto the prepared baking sheets; bake for 12-14 minutes, until they are golden brown.
• Remove from oven and transfer to a rack to cool.

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.