This cookie is a variation of the Toll House cookie recipe that Nestle’s published on their chocolate chip packages for years. The original recipe is a favourite of mine because it has a slightly salty taste that balances the sweetness. In this recipe, I’ve added crispy rice cereal to give the cookies a nice bit of added crunch. The cereal helps to stretch the recipe too, yielding quite a large batch of cookies. If you’re on a budget, this is a good cookie to keep in mind for cookie exchanges, or bake sales.
- 2-1/4 cups all purpose flour
- 1 teaspoon of baking soda
- 1 teaspoon of salt
- 1 cup butter
- 3/4 cup sugar
- 3/4 cup brown sugar, firmly packed
- 1 teaspoon vanilla extract
- 2 eggs
- 2 cups semi-sweet chocolate chips
- 4 cups Rice Krispies
In a small bowl, whisk together the flour, baking soda, and salt.
Cream the butter, sugar and brown sugar together. Beat the eggs and add them to the mixture, along with the vanilla extract. Mix until well combined.
Add the flour mixture to the butter mixture and stir them together to form a stiff dough.
Add the chocolate chips and the cereal, mixing them into the dough by hand. Although you’ll have to use some force to mix the dough, try to be as gentle as you can. Some of the cereal will break as you stir and you want to leave as much of it as possible intact.
Once the dough is mixed, scoop spoonfuls of it and use your hands to form it into rough balls. Place the formed cookies about 2 inches apart on parchment lined cookie sheets.
Bake the cookies at 350ºF for about 10 minutes. Let them cool on the cookie sheet for 5 minutes before transferring them to a sheet of brown paper to cool completely. Store the cookies in an airtight container.