Crunchy Chocolate Chip Cookies
Equipment
Ingredients
Dry Ingredients
all-purpose flour
280 g
baking soda
5 g
salt
3 g
granulated sugar
150 g
brown sugar
150 g
Wet Ingredients
unsalted butter (room temperature)
225 g
large egg
1 piece
vanilla extract
10 ml
Add-ins
chocolate chips
200 g
walnuts (chopped)
100 g
Instructions
Preheat oven
Preheat oven to 190°C and line baking sheets with parchment paper.
Mix dry ingredients
In a medium bowl, whisk together flour, baking soda, and salt until well combined.
Cream butter and sugars
In a large bowl, beat softened butter with both sugars until light and fluffy, about 3 minutes.
Add egg and vanilla
Beat in the egg and vanilla extract until fully incorporated.
Combine wet and dry
Gradually add the dry ingredients to the wet mixture, mixing just until combined. Do not overmix.
Add chocolate chips and nuts
Fold in chocolate chips and chopped walnuts (if using) until evenly distributed throughout the dough.
Shape cookies
Scoop 2-tablespoon portions of dough and roll into balls. Place 2 inches apart on prepared baking sheets.
Chill dough
Refrigerate cookie dough balls for 15 minutes to prevent spreading and achieve better texture.
Bake cookies
Bake for 10-12 minutes until edges are golden brown but centers still look slightly underdone for soft centers with crispy edges.
Cool cookies
Allow cookies to cool on baking sheet for 5 minutes before transferring to wire rack to cool completely.
Original recipe
Storage
Store in airtight container. Cookies maintain crunchiness best at room temperature for 3-4 days.
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