Arsenio's Crunch Cookie
Arsenio's Crunch Cookie
Ingredients
- 1 cup granulated sugar, (200g)
- 1 1/2 cups brown sugar, (300g)
- 2 teaspoons salt
- 1 cup butter, melted (225g)
- 2 eggs
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour, (315g)
- 1 teaspoon baking soda
- as needed chocolate chips
Instructions
- 1
Preheat your oven to 350°F (175°C). Line a baking tray with parchment paper.
⏱️ 2 min•🌡️ 350
- 2
In a large mixing bowl, combine the melted butter, granulated sugar, brown sugar, and salt. Mix with a spatula until well combined and smooth.
⏱️ 3 min
- 3
Add the eggs and vanilla extract to the sugar and butter mixture. Mix until the batter is smooth and well incorporated.
⏱️ 2 min
- 4
Gradually add the all-purpose flour and baking soda to the wet ingredients. Fold until just combined, being careful not to overmix.
⏱️ 3 min
- 5
Stir in the chocolate chips. Use as many as you like!
⏱️ 1 min
- 6
Scoop large portions of the cookie dough onto the prepared baking tray, leaving enough space between them as these are massive cookies.
⏱️ 4 min
- 7
Bake in the preheated oven for 12 minutes, or until the edges are golden brown and the centers are still slightly soft.
⏱️ 12 min•🌡️ 350
- 8
Immediately after removing the cookies from the oven, use a large bowl or cup to gently spin around each hot cookie on the baking tray. This technique helps to shape them into perfect circles and creates those crinkly edges.
⏱️ 2 min
- 9
Let the cookies rest and cool slightly on the baking tray for about 10-15 minutes before transferring them to a wire rack to cool completely. This allows them to set and prevents them from breaking.
⏱️ 15 min
- 10
Once cooled slightly, break them apart and enjoy your massive crunch cookies!
Kitchen Tools
Arsenio's Crunch Cookie
- 1 cup granulated sugar, (200g)
- 1 1/2 cups brown sugar, (300g)
- 2 teaspoons salt
- 1 cup butter, melted (225g)
- 2 eggs
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour, (315g)
- 1 teaspoon baking soda
- as needed chocolate chips
Instructions
- 1
Preheat your oven to 350°F (175°C). Line a baking tray with parchment paper.
⏱️ 2 min•🌡️ 350 - 2
In a large mixing bowl, combine the melted butter, granulated sugar, brown sugar, and salt. Mix with a spatula until well combined and smooth.
⏱️ 3 min - 3
Add the eggs and vanilla extract to the sugar and butter mixture. Mix until the batter is smooth and well incorporated.
⏱️ 2 min - 4
Gradually add the all-purpose flour and baking soda to the wet ingredients. Fold until just combined, being careful not to overmix.
⏱️ 3 min - 5
Stir in the chocolate chips. Use as many as you like!
⏱️ 1 min - 6
Scoop large portions of the cookie dough onto the prepared baking tray, leaving enough space between them as these are massive cookies.
⏱️ 4 min - 7
Bake in the preheated oven for 12 minutes, or until the edges are golden brown and the centers are still slightly soft.
⏱️ 12 min•🌡️ 350 - 8
Immediately after removing the cookies from the oven, use a large bowl or cup to gently spin around each hot cookie on the baking tray. This technique helps to shape them into perfect circles and creates those crinkly edges.
⏱️ 2 min - 9
Let the cookies rest and cool slightly on the baking tray for about 10-15 minutes before transferring them to a wire rack to cool completely. This allows them to set and prevents them from breaking.
⏱️ 15 min - 10
Once cooled slightly, break them apart and enjoy your massive crunch cookies!