Imported from Instagram

Insane Crunch Chocolate Chip Cookies

Name: Insane Crunch Chocolate Chip Cookies
Prep time: 20 min
Cook time: 12 min
Total time: 62 min
Yield: 12 servings
Cuisine: American
Ingredients: Butter (Room temperature); Brown sugar; White sugar (Granulated sugar); 2 Eggs; Vanilla essence; All-purpose flour; Baking soda; Salt; Dark cocoa or compound cocoa chocolate (The source identifies this as 72% cocoa and refers to it as Coco Monarch/Cacao Monarque cocoa; exact quantity is not stated.); Milk chocolate (35% cocoa; described as Malaysian couverture chocolate. Exact quantity is not stated.)

Recipe by Sugar And I @sugarandi · Instagram

Imported by Mohammad Jaffer Khawaja on SeeMeCook

A chocolate cookie made with creamed butter, brown and white sugar, eggs, vanilla, cocoa, and two types of chocolate. The cookies are chilled, baked, and tapped on the table afterward to create a ripple effect and test their crunch.

12 servings62 minAmerican

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Ingredients

Butter (Room temperature)
Brown sugar
White sugar (Granulated sugar)
2 Eggs
Vanilla essence
All-purpose flour
Baking soda
Salt
Dark cocoa or compound cocoa chocolate (The source identifies this as 72% cocoa and refers to it as Coco Monarch/Cacao Monarque cocoa; exact quantity is not stated.)
Milk chocolate (35% cocoa; described as Malaysian couverture chocolate. Exact quantity is not stated.)

Steps

1
Preheat the oven to 180°C (350°F).
2
Cream the room-temperature butter together with the brown sugar and white sugar until combined.
3
Add the two eggs and mix them into the butter-and-sugar mixture.
4
Add the vanilla essence and mix to incorporate.
5
Combine the all-purpose flour, baking soda, and salt as the dry ingredients.
6
Add the dry ingredients to the wet mixture and mix until a cookie dough forms.
7
Add the 72% cocoa component and the 35% cocoa milk chocolate, then mix them through the dough.
8
Portion the dough into individual cookies.
9
Chill the portioned dough for about 30 minutes.
10
Bake the chilled cookies in the preheated oven. The source states the oven temperature but does not provide a baking time.
11
After baking, hit the cookies on the table to create the ripple effect.
12
Test the cookies for crunch and serve.

Notes

The source does not provide quantities for most ingredients or a baking duration, so those details cannot be reproduced precisely. The transcript compares Malaysian 72% cocoa and 35% cocoa couverture chocolate with international chocolate and reports that the finished cookie had some crunch but less than expected.