Arsenio's Crunch Cookies
Massive, chewy cookies loaded with chocolate chips and finished with a signature spinning trick for perfectly round, bakery-style edges.
Equipment
Ingredients
Ingredients
granulated sugar (room_temperature)
200 g
brown sugar (room_temperature)
300 g
salt
2 tsp
butter (softened)
225 g
egg
2 piece
vanilla extract
2 tsp
all-purpose flour
315 g
baking soda
1 tsp
chocolate chips
200 g
Instructions
Cream butter and sugars
In a large bowl, combine softened butter, granulated sugar, brown sugar, and salt.
Add eggs and vanilla
Add eggs and vanilla extract to the mixture. Mix until completely smooth.
Fold in dry ingredients
Fold in flour and baking soda until just combined. Do not overmix.
Add chocolate chips
Stir chocolate chips into the cookie dough until evenly distributed.
Scoop onto baking tray
Using a large scoop or spoon, portion dough onto a parchment-lined baking sheet, spacing cookies apart.
Bake cookies
Bake in preheated oven at 175°C for 12 minutes until edges are golden.
Shape and cool cookies
Immediately after baking, use a bowl or cup to spin each cookie into a perfect circle. Let rest on the tray for 5 minutes, then transfer to a wire rack.
Original recipe
Storage
Store in airtight container. Reheat briefly to restore chewy texture.
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