I had a very difficult time naming these cookies. Even before I made them, I was coming up with names in my head, trying to figure out a clever title worthy of these clever cookies.
It all started when I was walking down the cereal aisle in the local grocery store, and I saw this:
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A little light flashed in my brain. How awesome would it be to bake chocolate cookies with little chocolate chip cookies in them?
Naturally, I had to find out. I bought a box and brought it home. Then a month of Holidays got in the way, and it wasn’t until last week that I had time to bake for fun and try new recipes. That’s when I finally made these.
Then the naming dilemma really kicked in. I was going to call them Chocolate Chip Cookie-Chocolate cookies,that describes these cookies so perfectly but I didn’t want y’all to think I developed a stutter recently. (I haven’t developed a southern accent either. Hmm.) So the runner up was Double Chocolate Chip Crunch Cookies. This name does a pretty nice job of describing these cookies too. Soft and chewy, as most of us love in a cookie, but with some fun crispy bits for a nice contrast.
If you think that was the end of the problems getting this post up…I wish you were right. The snow knocked down trees and power lines all over my neighborhood, taking my power and in turn my internet connection with them. I’m in Starbucks now, charging my laptop and phone and utilizing their internet along with about half of my neighborhood, or so it seems.
Back to these cookies: the idea is simple. Make chocolate chip cookie dough, pour in a cup and a half of this cereal, then proceed as directed. So simple, so delicious.
Double Chocolate Chip Crunch Cookies:
2 1/2 cups all purpose flour
1 tsp baking powder
1/2 tsp salt
1 cup (2 sticks) butter or margarine
3/4 cup granulated sugar
3/4 cup dark brown sugar
1 1/2 tsp vanilla extract
1 cup chocolate chips
1 1/2 cups Cookie Crisp Cereal
Preheat oven to 375. Line or grease cookie sheets and set aside.
In a small bowl, sift together flour, baking powder and salt. Set aside.
In the bowl of an electric mixer, cream butter and sugars until creamy. Add vanilla extract and eggs and beat until fully incorporated. Add flour mixture, and beat until just combined. Using a spoon, gently stir in the chocolate chips and cereal. Drop dough by heaping tablespoons and bake at 375 for 9-10 minutes. Cool on tray for one minute before removing to wire rack to cool completely.
Important note: don’t make these cookies too small, as the cereal is too large to work in small cookies, and the taste and texture will suffer.