Alain Ducasse Recipes

Hello everybody, it is me again, Dan, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, crispy crunchy chocolate chip cookies. One of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

This chocolate chip cookie recipe turns out wonderfully crispy, crunchy cookies and are surprisingly a hit with everyone, even the chewy chocolate chip cookie lovers. The butter flavor really is apparent in these ones due to the lack of flavor that comes with white sugar, but that isn't a bad thing at all. How many times have you read a recipe that started with "The BEST chocolate chip cookie recipe ever!"? I know I have too many times.

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

To begin with this particular recipe, we have to first prepare a few ingredients. 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) unsalted butter, room temperature
2. Prepare 55 g (1.9 oz, 4.5 Tbsp) granulated sugar
3. Prepare 1 egg yolk
4. Take 1 g (1/5 tsp) salt
5. Get 30 g (1 oz, 5 Tbsp) almond flour
6. Take 120 g (4.2 oz, 1 us cup) cake flour
7. Take 6 drops vanilla oil
8. Make ready 60 g (2.1 oz, 1/3 us cup) chocolate chips
9. Get Coating & Topping
10. Get 90 g (3 oz) chocolate
11. Make ready almonds

Leave them out for the perfect crunchy chocolate chip cookies. Quick and easy Thin and Crispy Chocolate Chip Cookies for when you're craving that satisfying crunchy chew in a cookie! Taste: These cookies really have that caramelized butterscotch flavor which I think is due in part to the sugars, including corn syrup, thoroughly dissolving in the melted butter. These thin and crispy chocolate chip cookies aren't as wafer thin as the Hannah Max cookie chips but gosh they are heavenly and will give you your crispy, crunchy, from-scratch chocolate chip cookie fix like a BOSS!!!

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.

Taste: These cookies really have that caramelized butterscotch flavor which I think is due in part to the sugars, including corn syrup, thoroughly dissolving in the melted butter. These thin and crispy chocolate chip cookies aren't as wafer thin as the Hannah Max cookie chips but gosh they are heavenly and will give you your crispy, crunchy, from-scratch chocolate chip cookie fix like a BOSS!!! The science of the chocolate chip cookie is explored to create your perfect cookie! All chocolate chip cookies are not created equal. When a cookie spreads during baking the thinner and crunchier the baked cookie will become.

So that’s going to wrap this up with this special food crispy crunchy chocolate chip cookies recipe. Thanks so much for your time. I am confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!