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Crispy Crunchy Chocolate Chip Cookies
Crispy Crunchy Chocolate Chip Cookies

Before you jump to Crispy Crunchy Chocolate Chip Cookies recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Option.

Opting to eat healthily provides great benefits and is becoming a more popular way of life. Poor diet is a contributing factor in health conditions such as heart disease and high blood pressure which can put a drain on the economy. Wherever you look, people are encouraging you to live a more healthy lifestyle but but then, you are also being encouraged to rely on convenience foods that can affect your health in a damaging way. It is likely that lots of people believe it will take a lot of effort to eat a healthy diet or that they have to make a large scale change to how they live. In reality, however, merely making a couple of small changes can positively affect day-to-day eating habits.

One initial thing you can do is to pay close attention to the choices you make when you’re shopping as you most likely pick out many food items out of habit. For example, has it crossed your mind to check how much sugar and salt are in your breakfast cereal? Having a bowl of oatmeal will give you the energy to face the day while protecting your heart at the same time. If you’d rather not eat oatmeal on its own, you can easily mix in fresh fruits that can provide other healthy nutrients and as such, one simple change to your diet has been achieved.

Therefore, it should be fairly obvious that it’s not hard to add healthy eating to your daily lifestyle.

We hope you got insight from reading it, now let’s go back to crispy crunchy chocolate chip cookies recipe. To make crispy crunchy chocolate chip cookies you only need 11 ingredients and 19 steps. Here is how you achieve that.

The ingredients needed to make Crispy Crunchy Chocolate Chip Cookies:
  1. Get 90 g (3.2 oz) unsalted butter, room temperature
  2. Prepare 55 g (1.9 oz, 4.5 Tbsp) granulated sugar
  3. Get 1 egg yolk
  4. You need 1 g (1/5 tsp) salt
  5. Get 30 g (1 oz, 5 Tbsp) almond flour
  6. Prepare 120 g (4.2 oz, 1 us cup) cake flour
  7. Prepare 6 drops vanilla oil
  8. You need 60 g (2.1 oz, 1/3 us cup) chocolate chips
  9. Get Coating & Topping
  10. You need 90 g (3 oz) chocolate
  11. You need almonds
Instructions to make Crispy Crunchy Chocolate Chip Cookies:
  1. ★Recipe video★ (my You Tube channel)→https://youtu.be/m6-NvawLwww
  2. Let butter sit at room temperature to soften beforehand. Sift flour twice; set aside.
  3. Cream the butter until smooth. Add granulated sugar in 3 parts, and mix well each time.
  4. Mix well with a hand mixer on low speed until white for 4 mins. Use a spatula to transfer the edge butter into the center and mix evenly.
  5. Add egg yolk. Mix well with a hand mixer on low speed until combined. Use a spatula to transfer the edge mixture into the center and mix evenly. You should scrape the batter off the hand mixer as possible, and put it back in the bowl.
  6. Add salt and almond flour, and mix well with a spatula until combined. Add vanilla oil, and mix well until combined.
  7. Add the flour, and fold it into the mixture while sometimes scooping the flour. Mix it until the lumps form like this (3rd photo).
  8. Add chocolate chips, and fold them into the mixture about 7 times. Scrape off the edge flour and fold it roughly into the dough.
  9. Put the dough onto a work surface. Use your hands to gather lumps together. Weigh it and put half of the dough onto a work surface.
  10. Knead it lightly, and put it on a plastic wrap. Fold one side of the plastic wrap and cover the dough, and press it to flatten. Repeat folding and pressing 10 times until smooth.
  11. Use your hand to make it a rectangle. Roll out into 1cm (0.4'') thick, and make it a rectangle of 18 x 8 cm (7'' × 3.1''). If it gets too soft, cool it once in a fridge.
  12. Seal it with plastic wrap. Roll out the other half in the same way. Refrigerate them for 3 hours.
  13. 3 hours later, cut each into 2 cm / 0.8'' width. Put them on the baking tray. Put in a freezer for 30 mins. Preheat an oven to 190℃ / 374F.
  14. Bake it at 170℃ / 338 F for 20-22 mins. Let it cool thoroughly on a net. Freshly baked cookies are soft but become crisp when cooled.
  15. Cut 30g / 1 oz chocolate into very fine pieces; set aside. Melt 60g / 2 oz chocolate with a microwave until smooth to make it 40-45℃ (104-113F). Please don't heat too much to prevent separating.
  16. Put the fined chocolate in the melted chocolate. Stir to melt and lower to 30-32℃ (84-89F).
  17. Dip 1/3 of each cookie into the chocolate. Let excess drip off, and place on parchment paper.
  18. Chop almonds into small pieces. Top the chocolate with the chopped almonds. Let them cool in a fridge for 10-15 mins.
  19. Done! Please store them in a sealed container to keep a crispy texture. It’s even better to put a desiccant in the container together.

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. Take a glass and using the bottom, flatten out each cookie. Add in egg and vanilla and beat until combined. Add flour, cake flour, salt, and baking soda, and beat until combined. Other tricks to crispy cookies include using less flour, not chilling the dough before baking, storing in a cookie jar or glass instead of a plastic container, and making the recipe with all purpose flour because it has a higher protein content that helps with crisping and browning.

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