Arsenio's Crunch Cookie
Equipment
Ingredients
Cookie Dough
all-purpose flour
250 g
unsalted butter (room temperature)
170 g
granulated sugar
100 g
brown sugar
100 g
large egg
1 piece
vanilla extract
5 ml
baking soda
5 g
salt
3 g
Mix-ins
chocolate chips
150 g
Instructions
Prepare ingredients
Measure all ingredients and bring butter to room temperature.
Cream butter and sugars
Beat butter with both sugars until light and fluffy.
Add egg and vanilla
Mix in the egg and vanilla extract until combined.
Combine dry ingredients
Whisk flour, baking soda, and salt in a separate bowl.
Mix dough
Gradually add dry ingredients to wet mixture until just combined.
Fold in chocolate chips
Gently fold chocolate chips into the cookie dough.
Portion the dough
Scoop dough into balls and place on lined baking sheet.
Chill the dough
Refrigerate cookie dough for 10 minutes to prevent spreading.
Preheat oven
Preheat oven to 180°C.
Bake the cookies
Bake for 12-15 minutes until edges are golden brown.
Cool the cookies
Let cookies cool on baking sheet for 5 minutes, then transfer to wire rack.
Original recipe
Storage
Store in airtight container. Cookies stay crunchy for up to 5 days.
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