Arsenio’s Crunch Cookie
Ingredients
Dough
sugar (dry)
200 g
brown sugar (dry)
300 g
salt (dry)
2 tsp
butter (softened)
225 g
egg (large)
2 piece
vanilla extract (liquid)
2 tsp
all-purpose flour (dry)
315 g
baking soda (dry)
1 tsp
chocolate chips (semi-sweet)
200 g
Instructions
Cream butter and sugars
Mix softened butter with granulated sugar, brown sugar and salt until creamy.
Add eggs and vanilla
Add eggs and vanilla extract, mixing until smooth.
Fold in dry ingredients
Fold in flour and baking soda until just combined.
Add chocolate chips
Stir chocolate chips into the dough.
Scoop onto baking tray
Scoop cookie dough onto a lined baking tray.
Bake the cookies
Bake at 175°C for 12 minutes until golden brown.
Shape the cookies
Immediately after baking, spin each cookie with a bowl or cup to make them perfectly round, then let them rest.
Cool and serve
Let cookies cool slightly before breaking and enjoying.
Original recipe
Storage
Store in an airtight container. Cookies can be frozen for up to a month.
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