June 16, 2021
My family loves chocolate chip cookies. The cookies I usually make are thick and chewy. Make sure you take a look at The Perfect Chocolate Chip Cookie. It’s one of the first recipes I posted on Bakers Banquet.
But this crunchy cookie snack is very different from that recipe. This crunchy treat has all the makings of a chocolate chip cookie, but is completely flat, perfect to break up into crispy pieces of cookie goodness.
The first time I made these they were too soft. The second time they were too hard and a bit burnt. And finally on my third try, I got them just right. A bit like Goldilocks if you ask me. In the final version I like how the brown sugar caramelizes in the high heat of the oven and you get a real butterscotch flavor. I like how tactile this recipe is, spreading the batter across the pan with the palm of your hand. And I love how it’s easy to break off any size fragment you desire, surely returning to the pile of cookie fragments for just one more small piece.
Chocolate Chip Cookie Crunch
1 cup unsalted butter, melted
1/2 cup granulated sugar
1/2 cup dark brown sugar
1 teaspoon vanilla extract
1 teaspoon kosher salt
2 cups of all-purpose flour
1 cup chocolate chips
1 cup pecans, toasted (optional)
Preheat oven to 400ºF. Prepare a 12 x 17 inch baking sheet with parchment paper.
Melt the butter in a covered microwave dish, about 2 minutes. In a large bowl whisk together the butter, both sugars and vanilla. It will be the consistency of a paste.
With a wooden spoon stir in flour and salt until the mixture comes together into a very thick batter. Add the chocolate chips and nuts, stirring them into the batter.
Turn out the batter onto the prepared baking sheet. Scatter the dough across the whole sheet and with the palm of your hand press the dough out in a thin layer, covering the whole baking sheet.
Place in the oven and bake for 17-20 minutes, until the top is golden and the edges are a bit brown.
Let cool completely and then break up into pieces.