Crunchy Chocolate Chip Cookies

I have to admit, I was less than excited to bake these cookies.


Let’s be real, I’m ALWAYS up to cook a batch of pretty much anything. Still, I’m usually a chewy chocolate chip cookie girl, and this recipe (from the famous Tate’s Bakery) promised a super crunchy cookie. Hmmm….

But on a special Memorial’s Day Barbecue request from my uncle, I agreed to make them. And I have to say I was actually pretty surprised!


While they’re not exactly my typical kind of cookies, there was something different and yummy about the crunchy kind. I also think I made the cookies a little too thick/big, so they were chewier than they were supposed to be, but it ended up creating a very happy medium. Delicious, especially for dunking in milk (or tea, for me)!


On the non-baking front, it’s weird to think that there’s only about 1 month left of junior year! Thanks to AP tests, I only have two finals left, not to mention a Physics SAT II this weekend (cue groaning). The college visits have continued, since writing applications will be a super fun part of my summer – not. Still, it’s nice to think there’s only a few weeks of school left until break!


Until the happy days of summer arrive, enjoy your Memorial Day glimpse of the fun with this excellent batch of crunchy cookies that are sure to please any crowd.

Crunchy Chocolate Chip Cookies

Adapted from Tate’s Bake Shop Cookbook

2 cups of all purpose flour

1 teaspoon of baking soda

1 teaspoon of salt

1 cup of unsalted butter

3/4 cup of granulated sugar

3/4 cup of light brown sugar

1 teaspoon of water

1 teaspoon of vanilla extract

2 eggs

1 cup of semisweet chocolate chips

Preheat the oven to 350 F and grease two cookie sheets.

In a medium bowl, stir together the flour, baking soda, and salt; set aside.

In another large bowl, cream the butter and sugars. Add the water and vanilla, stirring until combined. Add the eggs and mix slightly, then stir in the flour mixture. Fold in the chocolate chips, being careful not to overmix the dough.

Drop the cookies two inches apart (they don’t really spread so make them flat if you want real Tate-types), using 1-2 tablespoons of dough. Bake for 12 minutes, or until they’re golden brown. Let cool, then enjoy.

Happy Memorial Day! Hope everyone is enjoying the long weekend 🙂




4 responses to “Crunchy Chocolate Chip Cookies

  1. I hear you. I’m usually a fan of chewy cookies too. But these sound great! I have a recipe for chocolate chip cookies with Panko breadcrumbs in them, so they are extra extra crispy and crunchy!

Opinions? Questions? Comments?

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s