Unusual ingredient adds crispness to chocolate chip cookies

As a pastry chef, I'm always on the lookout for appealing and interesting dessert recipes. While researching for this column it's not unusual for me to peruse dozens of culinary publications and related articles each month or thumb through vintage cookbooks.

Putting aside my penchant for dark chocolate, what grabs my interest is a dessert recipe that includes an unusual ingredient; not the tried-and-true mixings, but rather something inspired and often a bit on the wild side.

Tucked inside a new holiday cookie cookbook I found a recipe for crispy chocolate chip cookies. Spying "chocolate" in the name prompted me to take a closer look. I noticed not one, but two unusual ingredients in this non-seasonal cookie: crispy rice cereal and vegetable oil. Hmm. Time to dig a litter further into the secrets behind this recipe.

Interestingly, the addition of rice crispy cereal to the dry ingredients lightens the texture and adds another dimension of visual and taste bud appeal. In contrast, vegetable oil paired with butter bakes the cookie into a firm yet delicate bite.

Already deep into holiday cookie mode, I wasted no time baking a batch of these gems, stirring seasonal flavors of chocolate raspberry chips, dried cranberries and white baking chips into the textured batter.

I cast a wide net for unsuspecting testers, tucking a few of these crispy treats along side my usual offerings on the holiday cookie platter. Then I sat back and quietly waited for the verdict on my new cookie.

While most testers enjoyed the crispy snap, a few savvy taste buds noticed a distinctive lack of flavor in the cookie base. It seems that placement on a holiday dessert platter raises the bar of taste expectations for any new cookie.

Truthfully, I wasn't surprised by this feedback. The original cookie recipe called for a full cup of vegetable oil. While this liquid fat provides a hefty assist with the signature crispness, vegetable oil contributes zero taste to the finished cookie.

To boost flavor and preserve the crispiness, I reduced the oil to 2/3 cup and increased the unsalted butter. In addition, I subbed dark brown sugar for the lighter variety, enhancing the cookie's golden color and providing background caramel notes.

Rounding out the recipe, a touch of oats gives subtle visual interest without distracting from the chocolate chip cookie theme. Cream of tartar leavens and helps stabilize the finished crumb.

I like the combination of Ghiradelli's double chocolate chips and walnuts in this cookie. However, the dough's versatility easily accommodates many diverse add-ins. Don't pass up the opportunity to use any remaining chips, dried fruits or nuts remaining in the pantry from the holiday baking season.

If you like today's recipe for Crispy Chocolate Chip Cookies, stay tuned. In upcoming columns I'll offer more desserts highlighting unusual ingredients, complete with a few sweet culinary twists.

Crispy Chocolate Chip Cookies

3½ cups all-purpose flour

1¼ cups crispy rice cereal

½ cup regular oats

1 teaspoon baking soda

1 teaspoon cream of tartar

1 teaspoon salt

1 cup chopped walnuts (or your nut of choice)

1½ cups unsalted butter, softened

1 cup sugar

1 cup dark brown sugar, packed

1 large egg

2 teaspoons vanilla extract

¿ cup vegetable oil

2½ cups Ghiradelli double chocolate chips (see note)

Heat oven to 355 degrees. Lightly grease or line baking sheets with parchment paper.

In medium mixing bowl, whisk together flour, cereal, oats, baking soda, cream of tartar and salt. Gently stir in chopped nuts. Set aside.

In large bowl with mixer on medium speed, beat butter, sugars, egg and vanilla extract until light and creamy; about 2 minutes. Scrape bowl well. Add vegetable oil and beat 30 seconds until smooth. Scrape bowl well.

Add dry ingredients and stir by hand with large spoon or scraper. Do not use mixer or the cereal may be crushed. Stir just until combined. Add chocolate chips and gently stir to combine. Scrape bowl well.

Using 1½-inch diameter scoop, portion dough onto baking sheet 2 inches apart. Alternatively, spoon out in 3 tablespoon-sized mounds. Gently flatten dough balls down with palm of hand.

Bake 16-18 minutes until light golden brown. Cool 10 minutes on pan before moving to cooling rack. Store tightly covered.

Makes about 60 medium cookies.

Baker's hint: For variety, stir in other flavored chips such as milk or white chocolate and peanut butter.

Nutritional values per cookie: 174 calories, 11g fat (5 g saturated fat), 2 g protein, 19 g carbohydrates, 1 g fiber, 15 mg cholesterol, 67 mg sodium.