A delightful twist on the classic chocolate chip cookie, incorporating a crispy texture for added enjoyment.
Preheat your oven to 375°F (190°C) and line a cookie sheet with parchment paper.
Using parchment paper prevents sticking and makes cleanup easier.
In a mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
Ensure the butter is softened to room temperature for easier mixing.
Add the vanilla extract and egg to the creamed mixture and beat until well combined.
Mix until the egg is fully incorporated for a smooth batter.
In a separate bowl, whisk together the flour, salt, baking powder, and baking soda.
Sifting the dry ingredients ensures a lump-free batter.
Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Avoid overmixing to keep the cookies tender.
Fold in the chocolate chips and crispy rice cereal gently.
Use a spatula to fold in the mix-ins evenly without crushing the cereal.
Drop spoonfuls of dough onto the prepared cookie sheet, spacing them evenly.
Use a cookie scoop for uniform sizes and even baking.
Bake in the preheated oven for 9-10 minutes, or until the edges are golden brown.
Keep an eye on the cookies to prevent overbaking.
Allow the cookies to cool on the cookie sheet for a few minutes before transferring to a wire rack to cool completely.
Cooling on the sheet helps the cookies set before transferring.
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