Arsenio’s Crunch Cookie
Thick, chewy cookies packed with semi-sweet chocolate chips and crunchy Kinder Bueno pieces for an irresistible texture contrast.
Equipment
Ingredients
Cookie Dough
granulated sugar
100 g
brown sugar
150 g
unsalted butter (room temperature)
115 g
egg
1 piece
vanilla extract
5 ml
all-purpose flour
190 g
baking soda
2.5 g
salt
3 g
semi-sweet chocolate chips
100 g
chopped Kinder Bueno (chopped)
50 g
Instructions
Cream butter and sugars
In a large mixing bowl, combine the softened butter with both granulated and brown sugars plus salt.
Add egg and vanilla
Crack the egg into the bowl and add vanilla extract, then mix until fully incorporated.
Fold in dry ingredients
Add flour, baking soda, and salt to the wet mixture. Gently fold until just combined. Add an extra tablespoon of flour if the dough feels too sticky.
Add chocolate and Kinder pieces
Gently fold in the chocolate chips and chopped Kinder Bueno pieces until evenly distributed.
Scoop and bake
Preheat oven to 175°C. Scoop dough into 3 large mounds on a parchment-lined baking sheet. Bake until edges are golden, 12–15 minutes.
Rest and enjoy
Remove cookies from the oven. Let them rest 5 minutes on the sheet, then transfer to a wire rack to finish cooling and develop crunch.
Storage
Store in an airtight container at room temperature up to 4 days or freeze baked cookies up to 1 month.
Notes
• Spin-and-rest technique creates extra crunch
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