You guys are going to flip for these Crispy Bits Chocolate Chip Cookies! This chocolate chip cookie recipe is made both crispy and soft, with a fun secret ingredient. Perfect for every chocolate lover out there!
You guys. Today we have something special.
This is not just a regular chocolate chip cookie recipe, friends. These are the cookie to end all cookies. The secret ingredient is a little crazy.
I mean, there has to be a secret ingredient to make you guys keep reading, right?
I will admit, they aren’t your everyday chocolate chip cookie. They take a few minutes more work. But if you’re looking to impress, let’s discuss the ins and out of these little love nuggets.
Ok, so look at the picture closely. What do you see?
First you probably notice the ultra-melty chocolate chips. I used my most favorite chips by Callebaut. They are super silky smooth and melt gorgeously.
But alas, that is NOT the secret ingredient.
Do you happen to notice the crispy bits poking out of the cookies? Look closely…
Did your brain explode?
Here’s the thing, you bake crispy cookies, and then mix them BACK in your dough to make deliciously big, soft cookies with crispy buttery bits all over the place.
So basically the secret ingredient is MORE cookies.
Let me explain, so you guys totally get it…
Of course you whip up your simple cookie dough. It’s not hard.
Then make itty bitty cookies with SOME of your dough…
And bake them until they are nice and browned, but not burnt!!
Let them cool until they are crispy. Then break them into large bits and {GASP} put them back in your leftover dough…
It’s getting crazy up in here.
Mix it a bit until the crispy bits are all worked in.
Scoop the cookies out onto your baking sheet. Make ’em big.
And OMG bake them.
They will be big and delicious…soft in some parts with crispy, buttery bits throughout the cookie. I am not kidding.
This is THE recipe you guys.
- Prep Time: 20 mins
- Cook Time: 20 mins
- Total Time: 40 mins
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Oven
- Cuisine: American
Description
You guys are going to flip for these Crispy Bits Chocolate Chip Cookies! This chocolate chip cookie recipe is made both crispy and soft, with a fun secret ingredient. Perfect for every chocolate lover out there!
Ingredients
- 1 cup salted butter, room temperature
- 1 cup light brown sugar
- 1/2 cup granulated sugar
- 1 egg plus 1 yolk
- 2 tsp vanilla
- 1 tsp baking soda
- 1 tsp kosher salt
- 2 1/4 cups flour
- 2 cups chocolate chips
Instructions
- Preheat oven to 350°F
- Line a baking sheet with parchment paper, set aside.
- In bowl of stand mixer cream butter and both sugars together for 2 minutes, scraping the sides as necessary. Add in egg, extra yolk and vanilla and beat until smooth. With mixer still running add in baking soda and salt, incorporating evenly. Turn mixer to low and add in flour, mixing until dough comes together. Stir in chocolate chips.
- Portion out 1 1/2 cups cookie dough and using this dough drop teaspoon sized mounds onto baking sheet about 1 1/2 inches apart. Bake for 9-10 minutes until brown, but not burnt.
- Remove from oven and cool completely on a wire rack. Continue with remaining dough.
- Once all mini cookies are baked and cooled break into coarse pieces and add them BACK into the remaining dough. Pulse with mixer, just to incorporate the cookies.
- Using large cookie scoop (3 Tbsp) scoop the dough back onto the baking sheet and bake large cookies for 8-9 minutes.
- Allow to cool on baking sheet for 3-4 minutes and then transfer to a wire rack to cool.
Notes
Store air tight at room temperature for up to 5 day
Nutrition
- Serving Size: 1 cookie
- Calories: 216
- Sugar: 17.8 g
- Sodium: 216.6 mg
- Fat: 12.4 g
- Carbohydrates: 27.2 g
- Protein: 2.4 g
- Cholesterol: 28.1 mg
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I found the concept for this cookie on Pinterest…unfortunately I didn’t pin it, although I thought I did. And I believe the concept came from a cookbook…so if anyone has the source for this concept, let me know!!
UPDATE: The idea for this came from a book called Big Fat Cookies. I found it on Pinterest via a post written by The Cupcake Project!
I have made these a few times now! My last two batches have sunk in the middle…my fault for doing something dumb, I’m sure! I actually used a frosting with Baileys in it for them. It was the perfect combo! Thank you for sharing the recipe!
Wow, what a cool, unique idea! Personally, I love soft & chewy, & I have had times where I’ve for some reason or another left a tray in the oven for too long, causing crispy cookies, not my fav. Now if that ever happens again, I can do this! Of course, I also plan to do it on purpose to try the recepie!
Tweaking favorite recipes is always fun…especially when it combines 3 of the best classics into one awesome looking cookie!! I am anxious to make your stir fry for dinner to tonight–I know we’ll love it. 🙂
It’s really delicious! Yet, I also face the same as one of the blogger here that the cookies didnt flatten out like yours. May I know why it is it the case?
Made these tonight…and they were delicious! They’re crunchy, salty, sweet, soft and chewy…so many elements…love it! If I had to change one thing, I would recommend only baking 1 cup worth of the dough that you put back in the cookies, cause I think all the crushed cookies caused the dough to get a little dry. But besides that…really good! Definitely making again! 🙂
Great blog pls what is the equivalent of 1 cup of butter? 1 or 2 sticks?
1 cup is 2 sticks
Is it plain flour you have used or Self Raising Flour?
Regular All Purpose
Mind = BLOWN!! Lovin’ this recipe, and it’s SOO easy! Where has this gooey/crispy goodness been all my life!?! I love your recipes by the way. BiG fan! Keep doin’ what your doin’!
Aww, thank you so much!!
I made these cookies and my dough almost seemed too dry compared to yours. The mini cookies did not flatten out as in the photos above. And I followed the recipe exactly. Any ideas?
Okay, you really did blow my mind with these. I’m so curious. I must try them.