Recipe of Quick Crispy Crunchy Chocolate Chip Cookies

Crispy Crunchy Chocolate Chip Cookies.

Hi, I'm Erika. Today, I will show you a way to prepare crispy crunchy chocolate chip cookies recipe. Never skip today's recipe. This is a very easy recipe to try and is one of my family food recipes. Nowadays, I am going to make it a bit tastier. This will be really delicious. Not to mention, it's super satisfying.

Crispy Crunchy Chocolate Chip Cookies Recipe

Crispy Crunchy Chocolate Chip Cookies is one of the most well liked of current trending meals in the world. It's simple, it's quick, it tastes delicious. It is appreciated by millions daily. They are nice and they look wonderful. Crispy Crunchy Chocolate Chip Cookies is something that I've loved my whole life.

Crispy Crunchy Chocolate Chip Cookies is one of the most favored of recent trending meals on earth. It is simple, it's quick, it tastes yummy. It is enjoyed 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.

To get started with this particular recipe, we have to first prepare a few components. You can have crispy crunchy chocolate chip cookies using 11 ingredients and 19 steps. Here is how you can achieve it.

The ingredients needed to make Crispy Crunchy Chocolate Chip Cookies:

1. Prepare 90 g (3.2 oz) of unsalted butter, room temperature.
2. Get 55 g of (1.9 oz, 4.5 Tbsp) granulated sugar.
3. Take 1 of egg yolk.
4. Get 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. Prepare 6 drops of vanilla oil.
8. Prepare 60 g of (2.1 oz, 1/3 us cup) chocolate chips.
9. Take of Coating & Topping.
10. Get 90 g (3 oz) of chocolate.
11. Prepare of 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..

So that's going to wrap it up for this distinctive dish crispy crunchy chocolate chip cookies recipe. Thanks so much for reading. I am confident you will make this at home. There's gonna be interesting food in home recipes coming up. Don't forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Let's cook!

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