Snap, Crackle, Pop

I really enjoy a good chocolate chip cookie, especially one that has a little something extra.  Let's face it. There are a lot of crunchy and/or chewy chocolate chip cookies out there so for me to get excited, the cookie has to go beyond the expected.

This recipe didn't really start out as something a little different.  It started with a  Cook's Illustrated recipe for chocolate chip cookies that I hadn't seen before.  To be fair, I thought their old recipe for chocolate chip cookies was delicious so I was curious to see what made this new incarnation so special.  Aside from browning the butter on the stove top, the ingredients were all the same and in truth, the final product was just as delicious as the original.  Was it better?  Who knows.  Maybe, maybe not.

But somewhere between the first and second batches to go in the oven, I noticed a box of Rice Krispies in my pantry.  Charlie loves Rice Krispies but he's gone back to school so I decided to do the thrifty thing and throw them into the cookie batter.

The cereal added a really nice crunch to the already very chewy cookie.  What a nice little addition to the classic chocolate chip cookie.  Snap, Crackle, Pop, baby!

Recipe:  Perfect Chocolate Chip Cookies
(Adapted from Cook's Illustrated, May, 2009)

Ingredients:


1 3/4cups unbleached all-purpose flour (8 3/4 ounces)
1/2teaspoon baking soda
14tablespoons unsalted butter (1 3/4 sticks)
1/2cup granulated sugar (3 1/2 ounces)
3/4cups packed dark brown sugar (5 1/4 ounces) (see note)
1teaspoon table salt
2teaspoons vanilla extract
1large egg
1 large egg yolk
1 1/4cups semisweet chocolate chips or chunks
1 1/2 cups Rice Krispies
3/4cup chopped pecans or walnuts, toasted (optional)

Directions:


Adjust oven rack to middle position and heat oven to 375 degrees. Line 2 large (18- by 12-inch) baking sheets with parchment paper. Whisk flour and baking soda together in medium bowl; set aside.

Heat 10 tablespoons butter in 10-inch skillet over medium-high heat until melted, about 2 minutes. Continue cooking, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. Remove skillet from heat and, using heatproof spatula, transfer browned butter to large heatproof bowl. Stir remaining 4 tablespoons butter into hot butter until completely melted.

Add both sugars, salt, and vanilla to bowl with butter and whisk until fully incorporated. Add egg and yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Let mixture stand 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth, and shiny. Using rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute. Stir in chocolate chips and nuts (if using), and Rice Krispies, giving dough final stir to ensure no flour pockets remain.

Divide dough into 16 portions, each about 3 tablespoons (or use #24 cookie scoop). Arrange 2 inches apart on prepared baking sheets, 8 dough balls per sheet. (Smaller baking sheets can be used, but will require 3 batches.)

Bake cookies 1 tray at a time until cookies are golden brown and still puffy, and edges have begun to set but centers are still soft, 10 to 14 minutes, rotating baking sheet halfway through baking. Transfer baking sheet to wire rack; cool cookies completely before serving.