Arsenio’s Crunch Cookie
The ultimate crispy-edge, chewy-center cookie
These cookies deliver an intensely crisp edge with a perfectly chewy center—the crunch is no accident.
Equipment
Ingredients
Cookie Dough
all-purpose flour
240 g
unsalted butter (softened)
115 g
granulated sugar
100 g
brown sugar (packed)
100 g
large egg
1 piece
vanilla extract
5 ml
baking soda
5 g
salt
3 g
Instructions
Cream butter and sugars
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
Add egg and vanilla
Beat in the egg and vanilla extract until well combined.
Mix dry ingredients
In a separate bowl, whisk together the flour, baking soda, and salt.
Combine wet and dry ingredients
Gradually add the dry ingredients to the wet mixture and mix until just combined to keep cookies tender.
Scoop and chill dough
Scoop dough into balls, place on parchment-lined baking sheet, and chill in refrigerator for 8 minutes.
Bake the cookies
Preheat oven to 180°C. Bake cookies for 10-12 minutes until edges are golden but centers still look slightly underdone.
Cool and serve
Allow cookies to cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.
Original recipe
Storage
Store in airtight container. Frozen cookies can be baked straight from freezer, add 2 extra minutes.
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