Easiest Way to Prepare Perfect Crispy Crunchy Chocolate Chip Cookies

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Take a glass and using the bottom, flatten out each cookie. Transfer to a wire rack, and let cool completely. Add nuts and chocolate chips and mix well.

Hello everybody, it is Louise, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, crispy crunchy chocolate chip cookies. One of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Crispy Crunchy Chocolate Chip Cookies is one of the most favored of current trending foods in the world. It is easy, it is fast, it tastes delicious. It's appreciated by millions every day. Crispy Crunchy Chocolate Chip Cookies is something which I've loved my whole life. They are fine and they look fantastic.

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To begin with this particular recipe, we must prepare a few components. You can cook crispy crunchy chocolate chip cookies using 11 ingredients and 19 steps. Here is how you can achieve that.

The ingredients needed to make Crispy Crunchy Chocolate Chip Cookies:

1. {Make ready 90 g (3.2 oz) of unsalted butter, room temperature.
2. {Take 55 g of (1.9 oz, 4.5 Tbsp) granulated sugar.
3. {Prepare 1 of egg yolk.
4. {Prepare 1 g (1/5 tsp) of salt.
5. {Take 30 g of (1 oz, 5 Tbsp) almond flour.
6. {Get 120 g of (4.2 oz, 1 us cup) cake flour.
7. {Take 6 drops of vanilla oil.
8. {Prepare 60 g of (2.1 oz, 1/3 us cup) chocolate chips.
9. {Get of Coating & Topping.
10. {Take 90 g (3 oz) of chocolate.
11. {Get of almonds.

Place cookies on an ungreased cookie sheet. Whisk the flour, salt, and baking soda in a medium bowl. In a large bowl, beat the butter and sugar with a hand held. Top each cookie with a few large, flat pieces of chopped chocolate or whole féves (if desired).

Steps 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..

Best ever thin and crispy chocolate chip cookies. Do make extra and freeze the batter in cookie sized blobs as is recommended. Add in egg and vanilla and beat until combined. Add flour, cake flour, salt, and baking soda, and beat until combined. Leave them out for the perfect crunchy chocolate chip cookies.

So that is going to wrap it up with this exceptional food crispy crunchy chocolate chip cookies recipe. Thanks so much for reading. I am confident that you can make this at home. There's gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!