Crunchy Chocolate Chunk Cookies 巧克力豆曲奇

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Crunchy chocolate chip chunk cookies!

I can’t say how much I love to try out different cookie recipes, because my husband loves those crunchy Famous Amos cookies!

I kind of like the look of these cookies, and they are slightly sweeter than this recent cookie recipe I have tried. Due to the higher sugar content, these chocolate chunk cookies are also crunchier and sturdier.

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Oh, I also love these dark chocolate chunks that I bought from The Bake Shoppe. I have been looking around for chocolate chunk this size, but to no avail. So I was very excited when I saw these, and immediately carted them out!

These chocolate chunks do add on to the chunky rustic texture of the cookies! Taste-wise, I still prefer my Ghirardelli Chocolate Chips.

>> OTHER EASY COOKIE RECIPES:

• Easy Butter Cookies
• Copycat Jenny Bakery Butter Cookies
• Almost Famous Amos Chocolate Chip Cookies

This cookie recipe uses half granulated sugar and half brown sugar, which you really won’t want to miss out on – the brown sugar gives the cookie its deep flavour. You will also notice that baking soda is used, instead of baking powder. The baking soda reacts with the brown sugar, which then gives it the lift!

Lastly, use a mini cookie scoop for this cute round look. Or otherwise, if you like a more rustic look to the cookies, simply use 2 teaspoons to drop the cookies.

5 from 4 votes

Print

Crunchy Chocolate Chunk Cookies

Prep Time

15 mins

Cook Time

20 mins

Total Time

35 mins

 

Super crunchy chocolate chunk cookies with nutty crunch. It gets a more intense flavour from the brown sugar, and it's yummeh!

Course: Cookie, Snack

Ingredients

• 150 g plain flour
• 1/4 tsp baking soda
• 75 g butter, softened
• 60 g granulated sugar
• 60 g brown sugar
• 45 g eggs (about 1 egg)
• 1/2 tsp salt
• 3/4 tsp vanilla
• 150 g chocolate chunks or chips
• 60 g diced almonds

Instructions

1. Whisk together flour and baking soda. Place softened butter and both sugar in a mixing bowl. Whisk till pale and fluffy.
2. Add in the egg in 2 batches. Whisk till well combined. You may see some curdling of the dough after adding egg. Whisk in vanilla extract.
3. Sift in the flour mixture. Using a spatula, mix well and ensure no trace of flour left.
4. Mix in the nuts and chocolate chunks till well distributed.
5. Place the cookie dough in the fridge to chill for at least 30 min or overnight.

6. Preheat oven to 160C fan forced. Line baking tray with baking paper. Use a mini cookie scoop or 2 small teaspoons to scoop dough onto tray.

7. Take note to leave ample space in between the cookie dough. You can also place more some chocolate chips on the top of the dough if preferred.

8. Bake at 160C fan forced for 20-22 min till nicely browned and edges darkened. Cookies will be soft while fresh out from oven but will harden as they cool.

9. Cool completely before storing in air-tight container.

Recipe Notes

Baking time of 20 mins apply for the mini cookie scoop size. If you use teaspoons, you can watch the oven from 15min onwards.

 

I love using Nielsen-Massey vanilla extract for bakes. You can also check out Ghirardelli Chocolate Chips. I usually use them for choc chip cookies! Love the rich velvety chocolate taste!

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