Description
A bakery-style chocolate chip cookie loaded with crispy puffed rice cereal, dark chocolate chunks, and semi-sweet chips, baked to golden perfection with crisp edges and a chewy center.
Ingredients
- 1 cup (227g) unsalted butter, softened
- 1 cup (200g) light brown sugar, packed
- 1/2 cup (100g) granulated sugar
- 1 large egg, room temperature
- 1 egg yolk, extra for richness
- 1 tbsp (15ml) vanilla extract
- 2 1/4 cups (280g) all-purpose flour
- 1 tsp (5g) baking soda
- 1 tsp (6g) sea salt
- 2 cups (50g) puffed rice cereal (Rice Krispies)
- 1 cup (170g) dark chocolate chunks, roughly chopped
- 1/2 cup (90g) semi-sweet chocolate chips
Instructions
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large bowl, cream the softened butter, brown sugar, and granulated sugar together until light and fluffy.
- Beat in the egg, egg yolk, and vanilla extract until smooth and well combined.
- In a separate bowl, whisk together the flour, baking soda, and sea salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the puffed rice cereal, dark chocolate chunks, and semi-sweet chocolate chips until evenly distributed.
- Scoop generous rounds of dough onto the prepared baking sheets, spacing them a couple inches apart.
- Bake for 11-13 minutes, until the edges are golden and the centers still look slightly underbaked.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
- Don’t overmix the dough once the flour is added to keep the cookies tender.
- Pull the cookies out when the centers still look slightly soft for the perfect chewy texture.
- Prep Time: 15 minutes
- Cook Time: 12 minutes