Chocolate Chip Crunch Cookies

Chocolate Chip Crunch Cookies

Preheat oven to 375° F,
Position rack in the middle position.


  • 1 cup butter (2 sticks, melted)
  • 1 cup white sugar
  • 1 cup brown sugar
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 teaspoons vanilla
  • 2 beaten eggs (you can beat them up with a fork)
  • 21/2 cups flour (not sifted)
  • 2 cups crushed corn flakes (just crush them with your
  • hands)
  • 1 to 2 cup chocolate chips


  • Melt butter, add the sugars and stir.
  • Add soda, salt,vanilla, and beaten eggs. Mix well.
  • Then add flour and stir it in.
  • Add crushed corn flakes and chocolate chips
    and mix it all thoroughly.
  • Form dough into walnut-sized balls with your fingers
    and place on a greased cookie sheet, 12 to a standard
  • Press them down slightly with a floured or greased
  • Bake at 375 degrees for 8 to 10 minutes.
  • Cool on cookie sheet for 2 minutes, then remove to a wire rack
    until they’re completely cool. (The rack is important—it
    makes them crisp.)

Yield: 6 to 8 dozen, depending on cookie size.

Hannah’s Note: If these cookies spread out too
much in the oven, reduce temp. to 350° F. and do not
flatten before baking.


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