In an attempt to add more interest to the beloved traditional chocolate chip cookie, I drew inspiration from my friend Karen, who once told me she had a chocolate chip with rice cereal in it. Intrigued, I recently set out on an adventure to make some for myself.
What makes a chocolate chip cookie great? I think we’ll get a lot of answers if we did a poll. My husband is a purist — he likes simple chocolate chip, period. I like to vary tastes, textures.. So I am always doing more. Neither is wrong. It’s about what you like.
Before we begin, keep these Tips, Tricks & Modifications in mind:
- You don’t absolutely *have* to brown the butter. In a rush or don’t want to? Simply melt the butter in 30 second intervals in the microwave and let cool.
- Hate oats or rice cereal? Omit and make sure your total flour weight is now 300 grams
- Feel free to play with the base recipe — sub mix-ins with white chocolate, nuts, dried fruit, etc. for endless flavor options!
- Depending on what you prefer the texture of the cookie to be, you can modify the baking temp AND time. Bake at a higher temp for a shorter amount of time for a crisp edge and chewy interior. Lower the temp and bake longer for a chewier cookie throughout. Play with it.
- Portion your cookie dough based on your preference. Some of us prefer larger cookies, some prefer smaller. Don’t forget to adjust baking time based on size. Use a Cookie Scoop.
Recipe: Brown Butter Chocolate Chip Crisp Cookies
Yields 14-15 large, 4-inch cookies
Watch our YouTube video– it will help!!
- Large mixing bowl
- Large spatula
- Small sauce pan
- Stand Mixer or Hand Mixer
- Aluminum Cookie Sheet ( I LOVE Nordic Ware)
- Silicone baking mats or parchment (buy our brand HERE!)
- 1.5 american sticks salted butter (or 6 oz), browned (we’ll discuss in Step 1)
- 225 grams all purpose flour (approx. 1 and ⅓ cups)
- 200 grams dark brown sugar (approx. 1 packed cup)
- 110 grams granulated white sugar (approx. half cup)
- 60 grams oats (approx. half cup)
- 25 grams crisp rice cereal (Honestly.. I could have done with a bit more- 30 grams if I’m doing it next time)
- 1 to 1.5 cups chocolate chips (but measure with your heart here lol)
- ½ tsp baking soda
- ¼ tsp baking powder (this will get it a bit more rise than just baking soda alone)
- 2 eggs (room temp)
- 1 tsp vanilla
- ½ tsp cinnamon
- 1 TBSP ground coffee of choice (complete optional)
- ½ tsp salt (more on top if you’re into that!)
- Brown the butter. So here it is about browning butter– it adds some nutty flavor to your cookies, but as I’ll talk about in the Tips/Tricks/Modifications section, not absolutely necessary. Place your butter in a small sauce pan over medium heat and let it boil, until it turns brown. About 10 minutes or less on a simmer. Make sure you wash the vide on how to do this– don’t let it turn black and burn, it can’t be salvaged.
- Let your butter cool. At least half an hour.
- Combine your cooled brown butter with sugars, mix.
- Add in eggs and vanilla, mix will with a spatula until it resembles a caramel.
- Add in all your dry ingredients and mix-ins at once (this should be the rest of your ingredients!)
- Portion with a scoop (I like to use a ¼ cup scoop for these cookies), freeze or place in the fridge for minimally half hour up to 3 months in the freezer – this allows the dough to rest and flavors to combine– the longer you leave it in the freezer, the moisture evaporates a tad and you’ll get a less wet cookie
- Preheat your oven to 350 degrees F when ready to bake. Get an oven thermometer and make sure it’s actually 350. Best $10 you’ll spend if you bake a lot!
- Bake for approx. 15 minutes, rotating halfway. This gives you a pretty soft baked cookie. Bake longer or at a higher temp for crisp-around-the-edges cookies..
Enjoy your Brown Butter Chocolate Chip Crisp Cookies and would love for you to tag us @borderlandsbakery if you make these!!