The best chocolate chip cookie crunch
Votes: 1
Time: 50 min.
Complexity: easily
Quantity: 36 pcs.
Complexity: easily
Quantity: 36 pcs.
Nutritional value per serving:
Calories 300, total fat 16 G., saturated fats 8 G., proteins 3 G., carbohydrates 39 G., fiber 2 G., cholesterol 39 mg, sodium 156 mg, sugar 28 G.
Calories 300, total fat 16 G., saturated fats 8 G., proteins 3 G., carbohydrates 39 G., fiber 2 G., cholesterol 39 mg, sodium 156 mg, sugar 28 G.
If you prefer crispy cookies to soft ones, you'll definitely love this version. They're delicious, crispy, crumbly, and chock-full of wonderful chocolate chips. For a richer flavor and aroma, we've increased the amount of dark brown sugar and vanilla extract in this recipe. Stir some of the chocolate chips into the dough, and save some for sprinkling on top, making these cookies not only delicious but also beautiful.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1.5 cups premium flour (see Note)
- 2 and 1/4 teaspoons coarse salt
- 1 teaspoon of baking soda
- 110 g unsalted butter, softened
- 1/4 cup vegetable oil
- 3/4 cup granulated sugar
- 0.5 cup dark brown sugar
- 1 tbsp vanilla extract
- 2 large eggs, room temperature
- 1 packet (340 g) of semi-sweet chocolate granules
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Recipes with similar ingredients: premium flour, butter, sugar, brown sugar, vanilla extract, eggs, chocolate chips (granules)
Cooking the dish according to the recipe:
- Position oven racks in the upper and lower thirds of the oven and preheat to 350°F (175°C). Line 2 baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, salt, and baking soda until evenly combined. In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl if using a hand mixer), beat the butter, vegetable oil, granulated sugar, and brown sugar on medium speed until creamy, about 5 minutes. The mixture will look separable, but that's normal. Stir in 1 teaspoon of water and the vanilla extract. Reduce the mixer speed to low and beat in the eggs, one at a time, until fully incorporated. Fold in the flour mixture and combine. Using a spatula, fold in 1.5 cups of the chocolate ranulas. Set the rest aside.
- Place the dough in mounds on the prepared baking sheets, spacing them about 5 cm apart. Lightly press about 3 chocolate chips into each cookie.
- Bake the cookies until deep golden brown, rotating the baking sheets halfway through baking, 12-15 minutes. Let them cool on the baking sheet for 10 minutes. Then transfer them to a wire rack to cool completely. Repeat with the remaining dough.
Note
When measuring flour, spoon it into a dry measuring cup and remove any excess. Scooping flour directly from the bag with a measuring cup will compact it, resulting in dry baked goods.
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