Arsenio's Crunch Cookies
Ultra-crunchy chocolate chip cookies with perfectly crisp edges and rich chocolate chunks throughout.
Equipment
Ingredients
Cookie Dough
all-purpose flour
250 g
unsalted butter (room_temperature)
115 g
granulated sugar
100 g
brown sugar
75 g
large egg
1 piece
vanilla extract
5 ml
baking soda
5 g
salt
3 g
chocolate chips
150 g
Instructions
Preheat oven
Preheat oven to 175°C and line baking sheets with parchment paper.
Cream butter and sugars
In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.
Add egg and vanilla
Beat in egg and vanilla extract until well combined.
Mix dry ingredients
In a separate bowl, whisk together flour, baking soda, and salt.
Combine wet and dry ingredients
Gradually add dry ingredients to wet mixture and mix until just combined.
Add chocolate chips
Fold in chocolate chips until evenly distributed throughout the dough.
Shape cookies
Scoop dough onto prepared baking sheets, spacing cookies 5 cm apart. Gently press each cookie to flatten slightly for extra crunch.
Bake cookies
Bake for 12-15 minutes until edges are golden brown. The centers will still look slightly underdone but will firm up as they cool.
Cool cookies
Let cookies cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.
Original recipe
Storage
Store in airtight container at room temperature for up to 5 days. Freeze baked cookies for up to 1 month.
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