Vandy Chocolate Chip Cookies
Ancient Crunch
24
Dessert
There’s nothing quite like a warm chocolate chip cookie—soft in the center, golden at the edges, and filled with melty chocolate. This version takes the classic favorite up a notch with a sweet-and-salty twist: crushed Vandy Crisps. The result? A chewy cookie with a satisfying crunch that balances richness with just the right amount of savory depth. Perfect for anyone who loves a cookie with character.
Ingredients
Wet ingredients
- 1 cup brown sugar
- ½ cup cane sugar
- 2 sticks unsalted butter, melted
- 2 large eggs
- 2 tsp vanilla extract
Dry ingredients
- 2 cups all-purpose flour
- 2 tsp baking soda
- 1 tsp unrefined salt
Mix-ins
- 1 cup Vandy Crisps Original, crushed
- 1 cup semi-sweet chocolate chips
- ½ cup rolled oats
Directions
- Mix the wet ingredients. In a stand mixer with a paddle attachment, combine the brown sugar, cane sugar, melted butter, eggs, and vanilla until smooth.
- Combine the dry ingredients. In a separate bowl, whisk together the flour, baking soda, and salt. Slowly add the dry mixture to the wet ingredients until just combined.
- Using a spatula or spoon, hand-mix in the crushed Vandy Crisps, chocolate chips, and oats.
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper. Using an ice cream scoop, drop balls of dough 2–3 inches apart.
- Bake for 10–12 minutes, or until cookies are just golden at the edges but still soft in the center.
- Allow cookies to cool for a few minutes before transferring to a wire rack. Enjoy warm for the ultimate gooey bite.
