Best 7 Crunchy Chocolate Cookies Recipes

CLASSIC CRUNCHY CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350°; lightly grease two baking sheets.
• In a big bowl, cream together the butter, shortening, sugars, vanilla, salt, and vinegar.
• Beat in the egg, then the baking soda and flour.
• Stir in the chocolate chips.
• Drop dough by the tablespoonful onto the prepared baking sheets; bake for 12-14 minutes, until they are golden brown.
• Remove from oven and transfer to a rack to cool.

CRUNCHY CHOCOLATE CHIP COOKIES RECIPE BY TASTY

Steps:

• Whisk butters with sugars to combine. Once whisked, add egg and vanilla extract.
• To this mixture, sift in the dry ingredients (flour, baking powder, baking soda, and salt).
• Fold in chocolate into dough. Mix the dough with the chocolate bar
• Wrap and chill in the refrigerator for at least 1 hour.
• Bake at 400°F for 15 minutes.
• Let cool and serve.
• Enjoy!

CRUNCHY CHOCOLATE CHUNK COOKIES

Steps:

• In a medium bowl, sift together the flours and the baking soda; set aside.
• In the bowl of a stand mixer with a paddle attachment, cream the butter on medium speed. Add sugars, vanilla, and kosher salt and continue to beat until well combined, light, and fluffy.
• With the mixer running, add the eggs one at a time, scraping down the sides of the bowl occasionally, and beat until fully incorporated. Add the flour mixture all at once and mix on medium until it just comes together.
• Add the chocolate chunks and chocolate pearls and mix on low just to incorporate. Cover mixing bowl with plastic wrap and refrigerate dough for at least an hour (or up to overnight).
• About 30 minutes before baking, preheat oven to 350°F and line two baking sheets with parchment paper.
• Use a medium-size ice cream scoop, scoop dough onto baking sheets, leaving 2 inches of space between cookies. Sprinkle each cookie with a pinch of coarse sea salt and bake for 10 to 12 minutes if you like a soft, gooey center or up to 15 minutes if you prefer crispier edges. Serve warm with a glass of cold milk.

CHOCOLATE CHIP COOKIES: CRISPY, CRUNCHY DELIGHTS

Steps:

• Kick the tires and light the fires to 375 degrees. Cream together your butter and sugar until it’s light and fluffy. Add in the egg and vanilla, mixing thoroughly. Beat in the flour, baking soda and salt. When that is done, fold in the two cups of chocolate chips by hand, and prepare to put them on some parchment paper lined cookie sheets. Roll a heaping tablespoon of cookie dough into a ball, 12 per cookie sheet. Take a glass and using the bottom, flatten out each cookie. If the cookie sticks, start wetting the bottom of the glass with water, they will come right off. Flatten each of them as much as you can. This is a dry dough – no sticky chewiness going on here- but it’s just wet enough to make perfect little flat cookie patties. Bake at 375 for 9-11 minutes, until golden brown. Cool on the sheets completely.

CRUNCHY CHOCOLATE COOKIES

Steps:

• In a big bowl, mix rolled oats, flour, sugar, cocoa, baking powder and salt. Stir well.
• In a small bowl, whisk together the egg whites, corn syrup and vanilla.
• Add the mixture of egg whites to the mixture in the big bowl and mix. The dough should be very dense. Incorporate the rice crispies.
• Let drop the dough to the spoon on a non-stick baking sheet (or you can put some oil on the baking sheet).
• Cook in a preheated oven of 350 F for 9 to 11 minutes.

SHANNON'S CRUNCHY CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 325°.
• Mix flour, baking soda, and salt together in medium bowl.
• In large mixing bowl, beat butter, margarine, brown sugar, sugar, egg, milk, vanilla and oil until mixture is creamy and well-blended.
• To creamed mixture, beat in flour mixture, a little at a time, beating well after each addition.
• Stir in corn flakes and chocolate chips.
• Drop by heaping teaspoonsful on an ungreased cookie sheet, placing dough about 2-inches apart.
• Bake about 12 minutes or until cookies start to very lightly brown on the edges.
• Remove from oven and let cool about 2 minutes.
• Remove cookies from cookie sheet and place on rack to completely cool.
• Store in air-tight container.
• Cookies would keep for several weeks without refrigeration, but they won't last that long.
• VARIATION: Spread dough into a 2x11x15-inch cookie pan.
• Bake for 20-30 minutes, until set in the middle.
• Cool slightly and cut into squares.
• Cool completely and remove from pan.
• ALTERNATIVE: Omit corn flakes and use 1 cup quick cooking oatmeal.

CRUNCHY PIPED CHOCOLATE COOKIES

Steps:

• Preheat oven to 170 degrees Celsius.
• Cream butter and sugar till fluffy.
• Add in the egg yolk and vanilla essence; mix. Sift all dry ingredients together and add to the butter mix; mix well.
• Spoon into a piping bag with has a nozzle attached. (I used the large flower tip)
• Pipe into little patty cases and then sprinkle with either chocolate sprinkles, nuts, hundreds and thousands or all three if you're feeling adventurous.
• Bake for 20-25 minutes and then let cool thoroughly.