This post written by the original Ebby.
I have a fear of commitment. I’m not proud of it. That fear is the reason there are about five different chocolate chip cookie recipes in my repertoire. I just can't commit! Plus, they are all equally good. Choosing one favorite would be like loving one child more than the other. And that, my friends, can get dangerous.
It seems much more realistic to just keep the recipes in a never-ending rotation, like socks or towels or nail polish. Actually, I don’t rotate nail polish at all (does anyone?). I buy one shade per year and use it over and over again. Every. Single. Time. So I guess that’s kinda like a sorta commitment? Great! I’m over my fear!
Anyway, the cookies. Start by mixing the melted butter and sugars.
Then add an egg plus a yolk and vanilla. Mix again.
Next add the flour, baking soda and salt. Mix just a few times to get things semi-combined.
If your seven-year-old son helps you bake, you may need to take a moment to clean things up. That's okay.
These cookies have what I would call a secret ingredient. It’ll make you go “hmmm.” Can you even fathom what it might be? Okay, don’t get too excited, it’s nothing too exotic. Just some Rice Krispies. They give the finished product a little more crunch and substance. Or something. My mom always makes them this way, and every once in awhile I like to do things her way. Then I feel like I really do belong, and am part of my crazy, dysfunctional family unit. It’s a nice feeling to have now and then.
So add your Rice Krispies and the chocolate chips, and mix again.
But don't over-mix. That's never a good thing when it comes to cookies. Make sure everything looks incorporated, and then you're good to go.
Use a cookie scoop to portion them out on a baking sheet.
Then pop them in the oven. In my opinion, these cookies are best a little undercooked, as they are a bit softer and more pliable. But if you’re gonna dunk ‘em in milk, then better let them cook an extra minute or so. Cookies that are a tad drier soak up the milk a bit better, it seems. Not that I’m the world’s cookie dunking expert, or anything. It’s just my humble, personal outlook on things.
Pile the finished products on a big plate and let everyone go crazy. They are absolutely delicious.
Chocolate Chip Cookies
12 Tbsp. butter, melted
1 C. brown sugar
½ C. granulated sugar
1 egg plus 1 egg yolk
2 tsp. vanilla extract
2 C. plus 2 Tbsp. flour
½ tsp. baking soda
½ tsp. salt
1 ½ C. chocolate chips
1 C. Rice Krispies
Heat oven to 325 degrees.
Mix butter and sugars until blended. Beat in egg, yolk and vanilla until combined. Add dry ingredients and beat at low speed just until combined. Add chocolate chips and Rice Krispies and blend until just combined. Do not overmix!
Use a cookie scoop to drop balls of dough onto cookie sheets. Bake until light golden brown, about 15-17 minutes. Cool on baking rack and enjoy!