Chicago Crunchy Style Chocolate Chip Cookies
Get ready to elevate your cookie game with these Chicago Crunchy Style Chocolate Chip Cookies! Packed with flavor and delightful texture, these cookies combine the rich, buttery sweetness of traditional chocolate chip cookies with the irresistible crunch of crushed cornflakes or crispy rice cereal. Perfectly golden brown with gooey chocolate chips in every bite, they’re a crowd-pleaser for cookie lovers of all ages. Add a touch of chopped nuts for an extra layer of indulgence, or keep them nut-free for a simple yet satisfying treat. Quick to prepare and bake in under 30 minutes, these cookies are ideal for busy weeknights, bake sales, or anytime snacking. Serve them with a cold glass of milk for the ultimate dessert experience!
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Recipe Information
Ingredients
- 1 cup Unsalted butter
- 1 cup Granulated sugar
- 1 cup Light brown sugar, packed
- 2 large Eggs
- 2 teaspoons Vanilla extract
- 2.5 cups All-purpose flour
- 1 teaspoon Baking soda
- 1 teaspoon Salt
- 2 cups Semi-sweet chocolate chips
- 1.5 cups Cornflakes or crispy rice cereal, crushed
- 0.5 cup Chopped nuts (optional, e.g., pecans or walnuts)
Instructions
Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, cream together the unsalted butter, granulated sugar, and light brown sugar until light and fluffy (about 2-3 minutes).
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
Gently fold in the semi-sweet chocolate chips, crushed cornflakes or crispy rice cereal, and chopped nuts (if using).
Using a tablespoon or cookie scoop, drop spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart as the cookies will spread slightly.
Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown and the centers appear set.
Remove the baking sheets from the oven and allow the cookies to cool on the sheets for 5 minutes. Then transfer them to wire racks to cool completely.
Store the cookies in an airtight container at room temperature for up to a week, or freeze for up to 3 months. Enjoy with a tall glass of milk or your favorite beverage!
Nutrition Facts
Calories |
6215 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 236.3 g | 303% | |
| Saturated Fat | 119.2 g | 596% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 620 mg | 207% | |
| Sodium | 5039 mg | 219% | |
| Total Carbohydrate | 1005.6 g | 366% | |
| Dietary Fiber | 37.8 g | 135% | |
| Total Sugars | 591.4 g | ||
| Protein | 84.2 g | 168% | |
| Vitamin D | 8.1 mcg | 40% | |
| Calcium | 388 mg | 30% | |
| Iron | 74.6 mg | 414% | |
| Potassium | 1198 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
