Crunchy Chocolate Chip Cookies

There are many versions of the elusive Best chocolate chip cookie. I have made many over the years. And, of all those cookie recipes I have made, I think these Crunchy Chocolate Chip Cookies have a perfect balance of crunch on the outside and just the right chewiness on the inside.

There are affiliate links in this post.

Lots of chocolate chunks and pecans make them very satisfying with a cup of coffee or a tall, cold glass of milk! 

Preparing the cookie dough

In a large bowl, combine the brown sugar and granulated, butter, shortening, salt, espresso powder, vanilla and almond extracts, vinegar, and baking soda.

Beat mixture until smooth and creamy.

Add the egg to the mixture. 

Mix until combined.  

Mix in the flour, scrapping the bottom and sides of the bowl with a spatula to make sure everything is thoroughly combined; add the pecans and chocolate chips.

Stir until all of the ingredients are completely incorporated.

Scooping and baking the cookies

Using a cookie scoop or tablespoon, measure 1 1/4-inch balls of dough and place onto the prepared baking sheets.

Be sure to leave a 2-inch space between them on all sides because the dough spreads.

Bake the cookies for 11 to 12 minutes, until their edges are chestnut brown and their tops are light golden brown. Remove the cookies from the oven, and cool on the pan until they’ve set enough to move without breaking. 

Try Amazon Prime 30-Day Free Trial

Crunchy Chocolate Chip Cookies

Slightly adapted from King Arthur

Yield: about 36 cookies

INGREDIENTS

• 2/3 cup light brown sugar, firmly packed
• 2/3 cup granulated sugar
• 1/2 cup (8 tablespoons) unsalted butter, right from the fridge, or at room temperature
• 1/2 cup vegetable shortening
• 3/4 teaspoon salt (use 1/2 teaspoon salt if you use salted butter)
• 1/2 teaspoon espresso powder  (instant coffee can be substituted for the espresso powder)
• 2 teaspoons vanilla extract
• 1/4 teaspoon almond extract, optional
• 1 teaspoon vinegar
• 1 teaspoon baking soda
• 1 large egg
• 2 cups King Arthur Unbleached All-Purpose Flour 
• 2 cups  semisweet chocolate chips
• 1/2 chopped pecans

DIRECTIONS

Preheat the oven to 375°F. Line two baking sheets with parchment paper, silpat mats or lightly grease.

In a large bowl, combine the brown sugar and granulated, butter, shortening, salt, (espresso powder, if using), vanilla and almond extracts, vinegar, and baking soda. Beat until smooth and creamy.

Add the egg, and beat until combined. 

Mix in the flour, scraping the bottom and sides of the bowl with a spatula to make sure everything is thoroughly combined. Stir in the pecans and chocolate chips.

Using a cookie scoop or tablespoon, measure 1 1/4-inch balls of dough and place onto the prepared baking sheets, leaving 2″ between them on all sides.

Bake the cookies for 11 to 12 minutes, until their edges are chestnut brown and their tops are light golden brown.

Remove the cookies from the oven, and cool on the pan until they’ve set enough to move without breaking. Repeat with the remaining dough.

Food gift suggestion

Share some love and encouragement by packaging cookies and tying with a bow to give to a friend or coworker. It just might be the thing that brightens a difficult day {heart}. I keep cellophane treat bags and tulle on hand for gifting cookies, small baked breads and scones. They work perfectly and look attractive! You probably have someone in mind right now who could use a little cheer 🙂

 

You might also like…

Homemade Chocolate Pudding