This is a delicious cookie – crispy on the outside, softer on the inside with a double dose of chocolate using good quality cocoa powder and chocolate chips and then two surprise ingredients. The first twist is using rice krispies which gives the cookie a light crunchy texture and then I top the cookie with coarse sea salt. I love to use Maldon sea salt. It gives a lovely subtle salty balance to the double chocolate sweetness. This sweet and salty cookie is definitely a wow!
From by the bay, wishing you sweet and salty chocolate food memories!
Double Chocolate Rice Krispies Cookies
Makes 24 to 30 cookies
1/2 cup (1 stick) unsalted butter, at room temperature
1 cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract
1 1/2 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
6 ounces semi sweet chocolate chips
3/4 cup rice krispies
coarse sea salt, for topping (optional)
Place racks in the center and upper third of the oven and preheat oven to 350 degrees F. Line two baking sheets with parchment paper and set aside.
In the bowl of an electric stand mixer fitted with a paddle attachment, cream together butter and sugar until light and fluffy, about 3 to 5 minutes. Scrape down the sides of the bowl and add the egg and vanilla extract. Beat for 1 minute more.
In a medium bowl shiftt together flour, cocoa powder, baking powder, baking soda, and salt. Add the dry ingredients all at once to the butter and egg mixture. Beat on low speed until just combined.
Stop the mixer and stir in the chocolate chips and rice krispies.
Roll dough by the heaping tablespoonful. Place on cookie sheet, leaving about 2-inches between each dough ball.
Bake for 12 to 15 minutes or until cookies are just done. the cookie will set while cooling. Allow to rest on the baking sheet for 5 minutes before removing to a wire rack to cool before storing. Eat within the week.