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Chocolate Chunk Cookies with Crunch

I am pleased as punch.

I finally got the it right. Crunchy chocolate chip cookies.

What changed it?
Light coloured bake pans.

The browning was uneven when i used the heavy based non-stick dark pan, which has caused me months of distress.

Now, thats resolved – and am excited to be baking cookies once again!
I need to get more of those pans.

A quick memory recipe recap:

180 degrees Celcius.

1 1/2 cups plain flour (I used Rose flour)
1/4 cup corn flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt

200g chocolate chunks/ chips

125g salted butter
1/2 cup white sugar (cup size 1/4 x2)
cup size 1/8 x3 brown sugar
1 tbsp vanilla essence
1 egg

Whisk butter till light and fluffy. Add sugars. Whisk some more, till light and fluffy.
The idea is to incorporate air into the batter for light crispy cookies,

What i did:
Bring butter to room temperature and cut into small cubes. Whisk in a stainless steel bowl until soft textured and add sugars. Whisk until it looks creamy and light.

Sift flours, baking powder, baking soda and salt into a bowl. Ensure evenly mixed.

Add egg and vanilla essence to butter batter and mix well.

Fold in flour and chocolate bits into the butter mixture. DO NOT OVER MIX.

Bake for 10-13 mins and let cool before packing.


Tips & Hints: Crunchy Cookies

There are a few things you can do with most any basic cookie recipe to make the final product come out crisp.

First, use a larger portion of white sugar to brown sugar.
Brown sugar attracts moisture, which is key when you want a chewy cookie, but not so much for a crisp cookie!
So if it calls for 3/4 cup each white and brown sugar, use 1 cup white, and 1/2cup brown.

Second, use all butter. Butter, unlike shortening, melts at body temperature.
This causes cookies to spread more, making them thinner and crisper.
Using slightly more butter will result in crisper cookies. Start with 1 tbsp additional to what the recipe calls for.
Eggs. Egg whites add air, which lends a cake-like texture to cookies. Using just the egg yolks gives you the richness and tenderness, but makes the cookie crisp rather than puffy/cakey or chewy.

Lastly, adding a small amount of milk results in a flatter, crisper cookie as well. A tablespoon or so should be plenty.

Adding a bit of cornstarch to a cookie recipe will result in a lighter, crunchier cookie. The best way to do this is to substitute some of the sugar for powdered (confectioner’s) sugar.

Recipe: Gingersnaps

Adopted from:

1. I used extra virgin olive oil.
2. Omitted the 1 tsp ground cloves.
3. I used 2 eggs as mine were small in size.
4. I didnt roll in sugar before baking.
5. Baked at 190 degrees Celcius.
6. First batch had a very delicate, soft cookie texture.
7. Second batch was baked a little longer, for a crispier texture.
8. Both batches tasted good.

Perfect Gingersnaps
Makes 5 dozen 2″ cookies

2 cups all purpose flour
2 tsp baking soda
2 tsp ground cinnamon
2 tsp ground ginger
1 tsp ground cloves
Pinch of salt
1 cup packed light brown sugar
1/4 cup molasses
3/4 cup canola oil
1 large egg
Sugar for rolling (I like evaporated cane juice or raw sugar)

Whisk together the flour, baking soda, spices, and salt in a medium bowl. In another bowl, combine together the brown sugar, molasses, canola oil, and egg until smooth. Mix the flour mixture into the brown mixture, stirring until dough comes together. Cover with plastic wrap and chill for 20 minutes.

Preheat the oven to 375 degrees and line baking sheets with parchment paper. Scoop up bits of dough by the heaping teaspoonful and roll into balls between your palms, about the size of a quarter. Roll the balls in sugar and place on the baking sheets 2 inches apart. Bake 8 minutes – if you like crispy gingersnaps, try 9-10 minutes.

Cookies will be very soft but will firm up. Leave on the baking sheet several minutes, then transfer to a wire rack to cool completely.

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