Crispy Chip Cookies (Print Version)

# Ingredients:

→ Wet Ingredients

01 - 1 cup (200g) white sugar
02 - 2 teaspoons (10mL) vanilla extract, pure
03 - 2 eggs, large
04 - 1 cup (225g) unsalted butter, brought to room temperature

→ Dry Ingredients

05 - ½ teaspoon (3g) regular salt
06 - 2 ½ cups (315g) standard all-purpose flour
07 - 1 teaspoon (5g) baking soda

→ Add-Ins

08 - 3 ½ cups (90g) puffed Rice Krispies cereal
09 - 1 (12 oz / 340g) package semi-sweet chocolate chips

# Instructions:

01 - Set your oven to 325°F (163°C) and adjust the rack to the middle spot to let the heat hit evenly.
02 - Take a mixer, and on medium speed, beat the sugar and butter together until the texture becomes airy. It should take about 2-3 minutes.
03 - Drop in the eggs one by one, letting each blend fully before moving on to the next. Stir in the vanilla to achieve a consistent blend.
04 - In a different bowl, combine salt, flour, and baking soda with a whisk. Gradually pour this into your buttery blend in three parts, using a slow mix speed so you don't overdo it.
05 - With a wooden spoon or rubber spatula, gently stir the chocolate chips into the dough. Don't overwork it; just spread them out evenly.
06 - Put the puffed cereal in a flat bowl. Scoop even portions of dough using a tablespoon or a cookie scoop, roll into balls, and coat them well by rolling in the cereal gently.
07 - Line your baking sheets with parchment, place dough balls about 2 inches apart, and flatten each one lightly. Bake for 23-25 minutes until the edges look set and the cereal becomes golden. Watch closely during the final minutes to avoid overbaking.
08 - Once baked, rest the cookies on the baking sheet for 5 minutes. Then move them to a cooling rack until they're completely cool. Keep extras in a sealed container to keep them fresh.

# Notes:

01 - Let the butter soften at room temperature to get that perfect creamy consistency.
02 - When rolling the dough in Krispies, press lightly so they stick but don’t crush them.
03 - Watch closely during baking’s last few minutes to ensure they don't overcook.

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