Chocolate Chip Crunch Cookies

After living in our home for just over a year now, J and I have come to the conclusion that it’s time to make a few necessary renovations.

Renovating a new home? Necessary?  It sounds preposterous, I know – but hear me out. The kitchen sink is ridiculously small. I can’t even wash a 12 quart pot without soaking myself and the floor. The dishwasher is running constantly. Yes, I’ll admit I’m spoiled from having two dishwashers before – and after the holidays, I realized how much I miss that luxury! I’m also considering changing the cooktop from gas to induction – how cool would that be? My next target is the oven – it cooks so unevenly, I can’t use the bottom oven for baking unless I want everything burned. If I was strong enough, I would have torn the entire unit from the wall and tossed it into the trash bin.


So we met with the contractor and architect about a week ago, outlined our plans, and signed the proverbial dotted line. I have now become a certified Houzz addict and ~may~ have garnered more ideas for changes than I should have.

But – as J and I discussed following our meeting with the architect – if we are making the changes, we are not going to do it piecemeal. Might as well change everything we want and get it done all at once. And since I conveniently saved all of my ideas/pictures from the ranch house design (still mourning the loss of that project, don’t judge me..), putting everything together will be a snap.

Just like making these cookies.


A few notes: Chilling the dough really is necessary. You could go longer than two hours (I did), and as long as 24. Just cover the pan with plastic wrap if you do. Otherwise the dough gets a bit dried out. Also, when you’re ready to scoop the dough, spraying the inside of the measuring cup with nonstick spray helps. A lot.

Chocolate Chip Crunch Cookies

1 cup + 2 tbs. all purpose flour
1 cup bread flour
1 tsp. baking soda
3/4 cup unsalted butter, softened
1/2 cup + 2 tbs. granulated sugar
1/2  cup + 2 tbs. packed light brown sugar
1 whole egg + 1 egg yolk
1 cup lightly crushed cereal – I used Special K
1 1/2 cups semi-sweet chocolate chips
Whisk together flours and baking soda in a bowl; set aside.
In a large bowl, beat butter and sugars on medium speed of a hand mixer until fluffy, about 3 minutes. Add egg and yolk one at a time, beating well after each addition until smooth. Add flour mixture, cereal and chocolate chips. Mix on low speed until just combined. Using a 1/4 cup measure, measure out 15 cookies and place on a parchment paper-lined baking sheet about 4-inches apart. Smooth them into chunky patty shaped rounds and refrigerate for at least 2 hours.
Heat oven to 350°. Divide cold dough between two parchment lined sheets, leaving space between cookies. Bake cookies, rotating pans halfway through, about 12-14 minutes. Cool before serving.
Adapted from a recipe on Saveur

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