David's Secret Ingredient Chocolate Chip Cookies

David's Secret Ingredient Chocolate Chip Cookies

44 Reviews 4 Pics
  • Prep

    10 m
  • Cook

    10 m
  • Ready In

    30 m
JDSIMON
Recipe by  JDSIMON

“A much better version of the traditional tollhouse cookie. No one will ever guess what the secret ingredient is.”

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Ingredients

Adjust Servings

Original recipe yields 40 large cookies

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Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Process cereal in a food processor or blender to a fine powder. Measure out 1 cup of the powder and combine it with the flour, baking soda and salt; set aside.
  2. In a large bowl, cream together the butter, white sugar and brown sugar until smooth. Beat in the eggs, one at a time then stir in the vanilla. Gradually blend in the dry ingredients. Stir in the chocolate chips. Drop by rounded spoonfuls onto the prepared cookie sheet.
  3. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. To keep cookies from getting too brown on the bottom place the cookie sheet with the raw cookie dough on it on top of another empty cookie sheet before placing the cookies in the oven. The extra cookie sheet helps keep the cookies from getting too brown on the bottoms.

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Reviews (44)

Rate This Recipe
cookiequeen
27

cookiequeen

Holy Cow ..these were delicious. and i've made a hundred different kinds of choc chip cookie recipes. The only change was I probably ground up more than the 4 1/2 cups of rice krispies. I got carried away..more like 5 1/2. You couldn't really taste the rice cereal but it enhanced the taste of the cookie into something great. Oh I did add 1 tsp of baking powder as well as the baking soda because I love my cookies nice and puffy. GREAT SHARE!

JDSIMON
25

JDSIMON

Delicious. The ground up Rice Krispies add a delicious flavor and with having to use less flour compared with other recipes the cookies don't taste as doughy and have a richer flavor

boulanger346
14

boulanger346

These were wonderful. The cookies I get at the bakery are good but these are much better. They're the best tasting chocolate chip cookies I've ever had. I know some people have said the Rice Krispies give the cookies an odd crunch but apparently they're not grinding up the Rice Krispies fine enough. The cereal should be ground down to the consistancy of a fine ground cornmeal. It's the flavor of the Rice Krispies that makes these cookies so wonderful, not the crunch. The type of cookie sheet you have will determine how long you need to bake them. I have shiny restaurant quality heavyweight baking pans and it took 13 to 14 minutes for the cookies to get done. Darker and lightweight pans will probably require less time, maybe 10-12 minutes.

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Nutrition

Amount Per Serving (40 total)

  • Calories
  • 141 cal
  • 7%
  • Fat
  • 7.5 g
  • 11%
  • Carbs
  • 18.6 g
  • 6%
  • Protein
  • 1.5 g
  • 3%
  • Cholesterol
  • 23 mg
  • 8%
  • Sodium
  • 123 mg
  • 5%

Based on a 2,000 calorie diet

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