Arsenio's Crunch Cookies
These ultra-crunchy chocolate chip cookies deliver the perfect crisp texture with golden edges and chewy centers that everyone raves about.
Equipment
Ingredients
Main Ingredients
all-purpose flour (room temperature)
250 g
unsalted butter (softened)
170 g
granulated sugar (room temperature)
150 g
brown sugar (room temperature)
150 g
large egg (room temperature)
2 piece
vanilla extract
5 ml
baking soda
5 g
salt
3 g
chocolate chips
200 g
Instructions
Prepare ingredients and equipment
Preheat oven and prepare baking sheets
Cream butter and sugars
Beat butter with both sugars until light and fluffy
Add eggs and vanilla
Mix in eggs one at a time, then vanilla extract
Combine dry ingredients
Mix flour, baking soda, and salt in a separate bowl
Combine wet and dry ingredients
Gradually add dry ingredients to wet mixture until just combined
Fold in chocolate chips
Gently fold chocolate chips into cookie dough
Shape cookies
Scoop dough onto prepared baking sheets, spacing 5cm apart
Bake cookies
Bake at 190°C for 10-12 minutes until edges are golden
Cool cookies
Let cookies cool on baking sheet for 5 minutes, then transfer to wire rack
Original recipe
Storage
Store in airtight container. Frozen cookies can be baked directly from frozen, adding 2-3 extra minutes to bake time.
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