Chicago Crunchy Chocolate Chip Cookies
Submitted by cingeobri
These chocolate chip cookies were amazingly delicious. Just like the name, these cookies had a nice crunch when biting into it, and they were so buttery.
YIELD
96 servingsPREP
20 minCOOK
10 minREADY
30 minPro Tips
- Butter Matters: Use softened, not melted, butter for the best texture. If too soft, cookies may spread excessively.
- Crush Corn Flakes Lightly: Avoid turning them into powder—small chunks add the signature crunch.
- Chill Dough (Optional): For thicker cookies, refrigerate dough for 30 minutes before baking.
- Storage: Store in an airtight container for up to a week. Add a slice of bread to maintain crispness.
Optional Variations
- Nutty Twist: Add ½ cup chopped walnuts or pecans with the chocolate chips.
- Dark Chocolate Delight: Swap semi-sweet chips for dark chocolate chunks for a richer flavor.
- Spiced Crunch: Mix in ½ teaspoon cinnamon with the dry ingredients for a warm undertone.
Ingredients
Directions
- Preheat oven to 350°F (180°C).
- In a large bowl, cream the softened butter with both sugars until light and fluffy (2–3 minutes).
- Add the egg, milk, and vanilla extract; beat until well combined.
- In a separate bowl, whisk together the flour, salt, and baking soda.
- Gradually add the dry ingredients to the wet mixture alternately with the vegetable oil, starting and ending with the dry ingredients. Mix just until combined—do not overmix.
- Stir in the quick-cooking oats, corn flakes, and chocolate chips by hand until evenly distributed.
- Drop by rounded teaspoonfuls (small cookies) onto ungreased cookie sheets, spacing them about 2 inches apart.
- Bake 10–13 minutes or until the edges are golden brown (centers will still look slightly soft).
- Cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely.
Makes about 8 dozen cookies.
Comments
thems were the best dang cookies I has ever tasted! YeeeeeeHaw!
My son is currently at Air Force Academy Prep School and for Parent's Weekend this was his only request. These were the only chocolate chip cookies my grandmother made, I make, and the only kind my children request.
I too love these. I like that they are different than the usual Toll House ones and love the crunch. The butter doesn't hurt either. Just what I want in a cookie!
The.best.in.the.world.everyone.loves.them
I.always.eat.too.many
These are the best cookies. And after many days, they are as perfect as the day you first made them. You can use Rice Krispie's cereal in place of Corn Flakes. AMAZING.
BEST COOKIES EVERRR
found these on a reddit thread, made them, even tho i suck at baking, but i. am. in. love.
Guys these cookies suck. They are chalky and ew. I do not recommend
There are some errors in the receipe. Its baking powder not baking soda. Where the directions are written out she says baking powder, but lists baking soda in the ingredients. She does not list oil in the ingredients but does in the written directions. I believe the cookies are very delicious with the correct receipe. But, unfortunately, you did not have have a correct receipe and your cookies turned out tasting terrible. That is unfortunate for the time and expense it cost you. I hope we both find the correct receipe as these cookies sound amazing. The correct name of the receipe is "Chicago Crunch Chocolate Chip Cookies" by Reddit.
Make these today, not horrible but odd aftertaste..I think from the veg oil? A cup seemed like a lot!
i thought the same thing. they definitely taste like veg oil - a cup is so much! needs a half swap of something else in there
Too much baking soda
The metric measurements seem to be off, wish I would have noticed before mixing everything.
Absolute garbage. Chalky & bland
Why the oil?
The original recipe called for 3 teaspoons of baking SODA, not powder.
No oil listed in the ingredients?
Don’t even see oil in the list of ingredients
Still waiting to hear about oil. ??