My version of a crunchy chocolate chip cookie (and once discovered, it has been the only one I've made since) is about the same measurements as your recipe, with a few exceptions. I use whole wheat flour only, no vinegar, a teaspoon of cream of tartar, lots of chopped nuts (I like pecans) and at least 2 cups of crushed corn flakes. The countertop mixer makes combining the ingredients so much easier, especially at the end when adding choc chips. nuts, and cereal. I've experimented with oven temps, and depending on the oven, have used temps from 275 to 325 degrees F. The longer the cookie stays in the oven, the more roasting the nuts get, and the laciness around the edges becomes more stable. This dough is coarse and the dough spreads out in the oven, so distances apart for the raw dough is important. I begin with a small ball of dough, press it down, and push the outliers back into the edges. When done, those luscious bits that fall off are the cook's delicacy. Because of the whole wheat, it is a bit more difficult to tell when the cookies are brown; browning at the edges is a good sign it's time to take them out to cool.

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