Arsenio’s Crunch Cookies
Chewy-edged, gooey-centered chocolate-chip cookies with a deep caramel flavor and crisp crunch.
Equipment
Ingredients
Ingredients
granulated sugar (room_temperature)
200 g
brown sugar (room_temperature)
300 g
salt
2 tsp
butter (softened)
225 g
egg (room_temperature)
2 piece
vanilla extract
2 tsp
all-purpose flour
315 g
baking soda
1 tsp
chocolate chips
200 g
Instructions
Cream butter and sugars
Combine softened butter, granulated sugar, brown sugar, and salt.
Add eggs and vanilla
Mix in the eggs and vanilla extract until the mixture is smooth.
Incorporate dry ingredients
Fold in the flour and baking soda until just combined; avoid over-mixing.
Add chocolate chips
Stir in the chocolate chips.
Scoop dough onto tray
Scoop generous portions onto a parchment-lined baking sheet.
Bake the cookies
Bake at 175 °C for 12 minutes until the edges are golden.
Shape the cookies
Immediately after baking, spin each cookie with a bowl or cup to create a perfect circle.
Cool the cookies
Let the cookies rest on the tray for 5 minutes to finish setting.
Original recipe
Storage
Store in an airtight container; freeze individually wrapped for longer storage.
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