This is a really good chocolate chip cookie with a little extra crunch.
Yields 30 cookies
Preheat the oven to 350 degrees Fahrenheit.
Line the cookie sheet with Gefen Parchment Paper. Set aside.
Place the butter or margarine in a microwave-safe bowl and microwave it for 45 seconds to melt it. You can also melt it in a small pot over medium heat.
Pour the melted butter or margarine into a medium mixing bowl.
Add the sugar and brown sugar.
With an electric mixer, beat until fluffy.
Add the egg and vanilla. Beat until smooth.
Add in the flour, baking soda, baking powder, and salt. Mix to combine.
With a silicone spatula or wooden spoon, mix in the crisp rice cereal and chocolate chips. Stir the batter until it is all combined.
Using a tablespoon sized measuring spoon, scoop out mounds of dough and place them on the prepared cookie sheet.
Place the tray in the oven and bake for 10–12 minutes.
Remove the cookie sheets from the oven. Allow the cookies to cool for three to four minutes. Remove the cookies with a metal spatula to a rack to cool completely.
Repeat until all of the dough is used up.
Reproduced from Kids in the Kitchen by Susie Fishbein with permission from the copyright holders ArtScroll/Mesorah Publications, LTD.