Crunchy Chocolate Chip Cookie

I know there a millions of all time best chocolate chip cookie recipes out there but this is my new really good one I have found. It reminds me the flavor of a Chips Ahoy cookie when I put the extra cocoa powder in. The cookie dipper or the measurement they use of rounded teaspoons makes a small bite size cookie which a different for me since I like a much larger cookie but it was still hard to resist when you walk buy a stack of them. Hubby really liked them a lot and also had a hard time resisting. 

Love
Ranchmama

Another Crunchy Chocolate Chip Cookie Recipe -- All Butter
http://www.cookiemadness.net/2008/05/another-crunchy-chocolate-chip-cookie-recipe-all-butter/

 

Cook time 12 mins

 

Ingredients

• 1 3/4 cups (220 grams), stir and aerate flour before measuring
• 1/2 teaspoon baking powder
• 1/2 teaspoon soda
• 1/2 teaspoon salt
• 8 tablespoons unsalted butter, room temperature
• 1/2 cup light brown sugar
• 1/2 cup granulated sugar
• 1 1/2 teaspoons vanilla extract
• 1 large egg
• 1 1/3 cup semi-sweet chocolate chips
• 1 tablespoon of dark chocolate cocoa  (optional)

Instructions

1. Preheat oven to 350 degrees F. Line a couple of cookie sheets with parchment.
2. Sift or thoroughly whisk together flour, baking powder, baking soda and salt. Set aside.
3. Cream butter and both sugars with an electric mixer;
4. Add egg and vanilla and beat until egg is mixed in.
5. Add flour mixture and stir until incorporated.
6. Stir in chocolate chips.
7. Drop by rounded teaspoons onto the parchment lined cookie sheets and bake for 12-15 minutes (or longer) or until the edges start to brown.

**** NOTES ****
ADD about 1 tablespoon of dark chocolate cocoa to the dry flour to give it all a really good taste boost.
I cook them the 12 min time in my oven because if you go longer when they cool they really get a little too hard.
I also like to use the small to medium small cookie / ice cream scoop to measure out the dough for cooking.
If you have a scale it doesn't matter, but if you are measuring by volume, make sure to really stir and aerate the flour thoroughly before measuring.
The baking powder prevents the cookies from browning quickly, so it seems the cookies can bake a longer time and becoming crunchier without burning or getting overly brown. I baked mine on an insulated cookie sheet, so if you notice your bottoms are browning too fast, switch to an insulated cookie sheet or stack you cookie sheet on top of another one to make your own insulated sheet.