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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4 1/2 cups
crispy rice cereal
1 3/4 cups
light brown sugar
semisweet chocolate chips
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!
I took someone's advice and left a cup of rice krispies uncrushed and baked it.. it left chewy bits in the cookies.. that were kinda undesirable. it did not come out thin and krispy like others had stated .. but the down side was that i had to bake it a bit longer like about 11 to 14 minutes .. cause it was raw on the inside. also i didnt think that the sheet pan on the bottom helped..it didnt help
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
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.
Great cookies! I added the whole four crushed cups of crispy rice and left some uncrushed for an extra crunch. The cookies were soft in the middle and crunchy on the ends. Everyone loved them, and my daughter was mad when they were all gone.
The flavor was good, I liked the crunch from the rice krispies, did not like that they baked to a thin cookie. I even refrigerated the cookie dough in an attempt to stop them from spreading out, it didn't help much. I probably won't make these again as I like a thicker chocolate chip cookie.
We enjoyed these. I had some Rice Krispies that needed to be used, so it was perfect. It makes them a bit sweet for me, but I really like the texture it gives them. My middle son thought they had oatmeal in them. I used a package of Peanut Butter/Semi-Sweet chips. Thanks!
THis was a big hit for Christmas one year. I thought they were great and the rice crispies gave it a good flavor and a neat texture. It was kind of messy to make but delicious!
* Percent Daily Values are based on a 2,000 calorie diet.
David's Secret Ingredient Chocolate Chip Cookies
Serving Size: 1/40 of a recipe
Servings Per Recipe: 40
Amount Per Serving
Calories from Fat: 67
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