Chocolate Chip Crispy Rangers Cookies
A delightful twist on the classic chocolate chip cookie, featuring crispy edges and gooey chocolate, perfect for any occasion.
Ingredients
Wet Ingredients
- 113 g unsalted butter, melted and slightly cooled Ensure the butter is melted but not too hot.
- 100 g packed dark brown sugar
- 100 g white granulated sugar
- 1 large chilled egg A colder egg helps maintain the dough's shape.
- 2 tsp vanilla extract
- ¾ tsp fine sea salt
Dry Ingredients
- ¾ tsp baking powder
- ½ tsp baking soda
- 190 g all-purpose flour Spoon into measuring cup for best results.
- 42 g crispy rice cereal Can be substituted with other cereals.
- 85 g bittersweet chocolate chips
- 85 g milk chocolate chips
- Flaky sea salt for topping (optional)
Instructions
Preparation
- Heat the oven to 350°F (175°C) and prepare two baking trays with parchment paper.
- In a mixing bowl, whisk together the melted butter, brown sugar, and white sugar until combined and slightly grainy.
- Add the cold egg, vanilla, and salt, then whisk until smooth and glossy.
- Stir in the baking powder and baking soda.
- Fold in the flour, crispy rice cereal, and both kinds of chocolate chips until evenly mixed.
- Scoop the dough into 24 portions and space them evenly on the baking sheets.
- Sprinkle lightly with flaky salt if desired.
Baking
- Bake for 9–11 minutes, rotating the trays halfway through, until the cookies are lightly golden with small cracks on top.
- Leave the cookies to cool directly on the baking sheets before serving.
Notes
For serving, consider pairing with vanilla ice cream or drizzling with melted chocolate. Cookies can be stored in an airtight container for up to 4 days.