Cindy began contributing to Simply Recipes in 2017. If you have, then you probably know that they are crazy delicious. My son and I can demolish a package of these in no time at all, which is chocolate chip cookies quick dangerous and led to me banning myself from buying them. It did not stop me from coming up with a homemade version, however.

They have a deeply burnished taste, almost like buttery toffee. Thank goodness, because it gives you some relief from the addictive buttery crunch of the cookie. I bake these at a lower oven temperature for a longer time to ensure they spread a little to create that delicate crisp edge and so they can bake all the way through to crunchy perfection. There’s also a higher ratio of butter and sugar than many chocolate chip cookie recipes. To really ensure maximum crispness, I add a packet of silica gel to the container to absorb any extra moisture. I usually just reuse the ones from other packaged goods, such as seaweed snacks.