5 Cs-- Crispy Crunchy Chocolate Chip Cookies

This is THE chocolate chip cookie recipe I've dreamed of.  One that produces a crisp, crunchy cookie but not too thin with buttery goodness!  It was among my clipped recipes from Sunset Magazine, December 1995.  I finally got around to baking it.  

If you like this type of cookie, this may become your favorite!  In a limited taste test several years ago, we found that the chocolate chips we liked best were Hershey's Special Dark mildly sweet chocolate chips.  We have not tried too many of the higher % chocolate chips.  I'm sure we would like those too, since we are fans of dark chocolate.  AND this recipe does not have any eggs in it.  It is not forgotten in the ingredient list.

1 cup ( ½ lb.) butter, melted and cooled slightly

1 ½ cup all-purpose flour (7 oz)       

1 teaspoon baking soda

¼  teaspoon salt

¾  cup firmly packed brown sugar (5 5/8 oz)

½  cup granulated sugar (3 1/2 oz)

1 teaspoon vanilla

1 cup semisweet/dark chocolate chips*

1/2 cup butterscotch chips

1 cup coarsely chopped pecans or walnuts (nutty flavor is better when hand chopped very coarsely)
1 cup Rice Krispies, slightly crushed (optional)

·         1.  Melt butter and cool to room temperature; set aside.

·         2.  In a small bowl, mix flour, baking soda, and salt.  Set aside.

·         3.  In a large bowl, with an electric mixer on medium speed, beat butter, brown sugar, granulated sugar, and vanilla until well blended and smooth; scraping down sides of bowl as needed.

·         4.   Stir flour into butter mixture until well incorporated. Stir in chocolate chips, nuts, and Rice Krispies.

·         5. Dough will be crumbly; pinch into 1-tablespoon lumps, flatten slightly, and place about 2 inches apart, onto sheets of parchment paper placed on cookie sheets.

·         6. Bake in a 325° oven.  Bake until cookies are an even golden brown, 15-18 minutes.  [I checked for doneness by touching lightly.  The color doesn’t change much.]  If baking more than one pan at a time, switch pan positions halfway through baking, and rotate back to front.

·         7. Let cookies cool on pan for about 3 minutes, then with a wide spatula, transfer cookies to racks to cool completely. (Or pull parchment with cookies onto cooling rack.

         * Our favorite chips are Hershey's Special Dark or Guittard 60%.

      Makes about 4 dozen.

       Original recipe link

         (I've increased the recipe by half.)