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Chocolate Crunch Cookies

Chocolate Crunch Cookies
A classic cookie recipe takes a delightful turn with the addition of generous chunks of dark chocolate and toasted almonds. The result is a crispy-edged yet soft-centered treat that's sure to satisfy any sweet craving. The interplay between the deep, rich flavors of the chocolate and the nutty crunch of the almonds creates a truly addictive combination. Perfect for dunking in coffee or as a sweet indulgence on its own, these cookies are sure to become a favorite.
Ingredients
  • 1 3/4 cups granulated sugar
  • 1 3/4 cups all-purpose flour
  • 4.4 oz unsalted butter softened to 22°C / 72°F or 60°F
  • 1 large egg
  • 1 tsp baking powder
  • 3/4 cup raisins or chopped dark chocolate
Instructions

1. Preheat your oven to 350°F (175°C) or 180°C.

2. Line a baking sheet with parchment paper.

3. In a medium bowl, whisk together 250g/1 cup of all-purpose flour, 10g/2 teaspoons of baking powder, and 200g/1 cup of granulated sugar.

4. In a separate large bowl, cream 115g/8 tablespoons of unsalted butter and 200g/1 cup of granulated sugar until light and fluffy.

5. Beat in 1 large egg until well combined.

6. Gradually mix in the dry ingredients from step 2 until a dough forms.

7. Fold in 100g/1/2 cup of raisins or 120g/1 cup of chocolate chunks.

8. Divide the dough into 40 equal portions and shape each into a ball about 3cm/1.25 inches in diameter.

9. Place the balls 5cm apart on the prepared baking sheet.

10. Bake for 12-15 minutes or until the edges are lightly golden brown.

11. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Tools
  • baking sheet
  • parchment paper
  • mixing bowls
  • whisk
  • electric mixer
  • measuring cups and spoons
  • cooling rack

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