Recipe by Ghirardelli®
"For those who love their cookies crispy, these large, thin cookies--loaded with chocolate and pecans--bake up dark golden brown for extra crunchy goodness."
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Ghirardelli 60% Cacao Bittersweet Chocolate Chips or Ghirardelli Semi-Sweet Chocolate Chips
1 1/3 cups
unsalted butter, melted and cooled
lightly packed light brown sugar
light corn syrup, plus
light corn syrup
chopped pecans or walnuts, or more to taste
This cookie is ADDICTIVE! They're like Pringles once you pop you can't stop! Be prepared to gain 10 lbs because you won't be able to contain yourself. The crunchiness of this cookie is what makes it so addictive. I used Andies mint chips since I didn't have the chocolate chips. Baked up nice and tasted wonderful.
They were flat on the edges and puffier in the middle. Nothing like the picture. I added 2 tbs more flour to the rest of the batter. They came out a little too thick and had a flour taste. Guess I need to play with the flour if I want to make these again. I bake a lot! There are no eggs in this recipe, so it is good for anyone making cookies for an egg allergy child. :-) I will continue on my quest for the perfect chocolate chip cookie.
How do you get 16 cookies/servings out of this if you divide the dough in half and make 10 cookies from each? Before I make them I just need to know how many calories in each. I can't trust the nutrient info on the recipe based on each cookie if the number of cookies doesn't come out right. Later: I made them anyway and added the total calories & divided by 20 cookies. There are 190 calories in each if you make 20. I used a whole cup of chopped pecans. Works better on foil than on Silpat. If you want them thin you have to spread the dough thin when you shape them on the baking sheet. Otherwise they're still hard/crispy but thicker.
These super delicious cookies came out just as described. I followed the recipe exactly besides the confusing bowl to baking sheet instructions. I simply rolled 1" balls from a spoon with gloved hands and placed them 3 in. Apart with the foil as instructed. I then smashed the balls as far and flat out as I could. They were uber crisp and so chocolatey. I ate them until my tummy said no more.
Followed this to the letter and they were a gloppy mess.
Excellent!! Actually made with no changes...seriously a must to bake.
Crispy and delicious but the chocolate from the Ghirardelli is almost too overwhelming. I followed the recipe almost exactly and the came out crispy and light. I had to leave them in the oven for about 4 minutes more so that they were perfecto!
VERY EASY TO MAKE AND YUMMY
* Percent Daily Values are based on a 2,000 calorie diet.
Ghirardelli Crispy Crunchy Chocolate Chip Cookies
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 136
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