Arsenio’s Crunch Cookies
Ingredients
Cookie Dough
granulated sugar (room_temperature)
200 g
brown sugar (room_temperature)
300 g
salt
2 tsp
butter (softened)
225 g
egg
2 piece
vanilla extract
2 tsp
all-purpose flour
315 g
baking soda
1 tsp
chocolate chips
200 g
Instructions
Cream butter and sugars
In a large bowl, mix softened butter, granulated sugar, brown sugar, and salt until creamy.
Add eggs and vanilla
Add eggs and vanilla extract to the creamed mixture and mix until smooth.
Fold in dry ingredients
Gradually fold in all-purpose flour and baking soda until just combined.
Add chocolate chips
Fold in chocolate chips until evenly distributed.
Scoop dough onto tray
Scoop large portions of dough onto a parchment-lined baking sheet, leaving space between cookies.
Bake the cookies
Bake at 175°C for 12 minutes until edges are golden.
Shape the cookies
Immediately after baking, use a bowl or cup to gently spin each cookie into a perfect round shape.
Original recipe
Storage
Store in an airtight container. Cookies stay chewy and fresh for up to 3 days at room temperature.
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