Ingredients
1 cup butter, room temperature
2/3 cup sugar
2/3 cup brown sugar
2 tsp vanilla extract
2 large eggs
2 1/4 cups all purpose flour
1 tsp baking soda
1 tsp salt
1 1/2 cups rice krispies/puffed rice cereal
2 cups chocolate chips
Instructions
Preheat oven to 350F and line a couple of baking sheets with parchment paper.
In a large bowl, cream together butter, sugars and vanilla extract until light and fluffy. Beat in eggs one at a time.
In a medium bowl, whisk together flour, baking soda and salt. Stir the flour mixture into the sugar mixture, followed by rice krispies and chocolate chips.
Using a 1/4 cup measure as a spoon, drop 1/4 cup scoops of cookie dough onto the prepared baking sheets. Leave at least 4 inches between cookies to allow for spread (I put 5 or 6 on a sheet). Cookie dough should be shaped in the 1/4 cup measure, not in a round ball (as this results in the most even baking).
Bake for 13-16 minutes, until cookies are golden at the edge. Remove from oven and let cookies set on cookie sheet for 6-10 minutes before transferring to a cooling rack.
Makes 24 large cookies.
