There was one cookie that I loved above all the cookies they had that would still cause me to return to the bakery every so often. The Chocolate Chip Rice Crispy Cookie. Throughout the years, I'd try to re-create the cookie using recipes that I found or basic chocolate chip cookie recipes - none of it was quite right. It was always a little too fluffy, too sweet, too bland. I don't know why it took me so long to figure out what I was doing wrong [brown sugar...less flour, etc] but finally it hit me like a ton of bricks. The perfect Chocolate Chip Rice Crispy Cookie. It's not exact but with the Sucanat sugar, it's got this whole new dimension of rich flavor...I think I like it even more!
Chocolate Chip Rice Crispy Cookie
1/2 cup butter
3/4 cups sucanat sugar [or brown sugar]
1 tsp vanilla extract
1 1/4 cup flour
1/2 tsp baking soda
1/4 tsp salt
2 cups puffed rice cereal [or cocoa crispies]
6 ounces semi sweet chocolate chips
Preheat oven to 325 degrees.
Cream together butter, sugar, egg and vanilla extract until well combined. Add flour to mixture. Fold in puffed rice cereal gently so as not to break up the puffs. Incorporate chocolate chips.
Bake for 10 - 15 minutes.