These crunchy chocolate chip cookies are my family’s favorite cookies. And I love making these cookies for them. They are so easy to make and taste so delicious that it’s difficult to stop with just one or two cookies at a time.
Bite-sized, crunchy chocolate chip cookies
These are bite-sized, crunchy chocolate chip cookies and are a must in my home every year for Diwali. I make them in bite sizes because we love them that way. Another reason why I keep them at bite sizes is because I do make a lot of cookie varieties for the festive occasion and bite-sized cookies means my guests will be able to try out all my cookies without the guilt of over-consuming these delicacies. And the same applies to my family as well.
How to Make Crunchy Chocolate Chip Cookies
- Self raising flour
- Brown sugar
- Castor sugar
- Egg yolk
- Mini dark chocolate chips
- Almond nibs (roasted)
- Vanilla essence
Roasting the almond nibs
Roasting the almond nibs for the crunchy chocolate chip cookies
- Start by dry roasting the almond nibs over low heat until they turn golden brown. You can do this by putting them into a shallow pan (without any oil) over low heat and stir until they turn golden brown in color.
- Once they are lightly roasted, transfer them onto a plate and leave aside to cool. The reason you need to transfer them to a plate is to avoid the nuts from being roasted further in the hot pan (even without the heat).
Mixing the crunchy chocolate chip cookie dough
- In a medium-sized bowl, cream the butter and both the brown and granulated sugars until creamy. Do not overbeat the mixture as this can lead to your cookies spreading too much during baking.
- Next, add in the egg yolk and vanilla essence. Beat until all traces of the egg are no longer visible. Scrap the sides of the bowl.
- Add in the flour. Mix it in lightly with a spatula before using the mixer to mix the flour in, otherwise, you will end up with flour flying out. You can also use a spatula to mix the flour.
- Mix until the flour is well combined.
- The final step is to add in the almond nibs and the chocolate chip.
- Add all the nuts, but for the chocolate chips, add only two thirds. Reserve the remaining one third for topping later.
Shaping and baking the crunchy chocolate chip cookies
- Scoop the cookie dough into 1 teaspoon size each. I literally used my measuring spoon to scoop my cookie dough so that my cookies are consistently sized.
- Drop the cookie dough onto a parchment-lined baking tray.
- Shape the cookie dough drops into balls with hand. Space them on the baking tray as they will spread a little during baking.
- Add the reserved chocolate chips onto the cookies by randomly pressing them into the cookie balls.
- Bake the cookies for 8 minutes until they turn golden brown on the sides.
- Remove cookies from the oven and let them rest in the tray for a few minutes before removing them onto wire racks to cool completely. As soon as the cookies have cooled down, transfer them into an airtight container to retaining their crispiness. These crunchy chocolate chip cookies will last for a good 2 weeks in an airtight container.
Can you use plain flour instead of self raising flour?
- I use self-raising flour in this crunchy cookie recipe and because of this, I did not add anything further to help the cookies increase in size during baking. You can use plain flour too, but remember to add ¼ tsp baking powder to the flour and sift it together.
Why do you need to use both brown sugar and white sugar
- This recipe uses a combination of both brown sugar and white sugar for 2 reasons. The brown sugar gives these cookies a deep molasses-like flavor that is most befitting for chocolate chip cookies while the white sugar helps with the crunchy texture of the cookies. Plus brown sugar is not overly sweet and when combined with dark chocolate chips, the richness of these chocolate chip cookies is just perfect.
Can you omit the nuts in the recipe and can you substitute them with other nuts?
- Yes, you can omit the nuts if you like.
- You can also replace them with other nuts if you like. Depending on the nuts you use, roasting them slightly before adding to the cookie dough gives will give your crunchy cookies an extra lovely crunch and that complements the crispy texture of the cookies perfectly.
Can you add all the chocolate chips into the cookie dough instead of adding some on top of each cookie before baking?
- Yes, you certainly can. The only reason I add the chocolate chips to the top of the cookies before baking is to make the cookies look more delicious. With the chocolate chips clearly showing on the cookies after baking, the cookies are just more inviting than ever!
Crunchy Chocolate Chip Cookies Recipe
Here is the full printable version of my crunchy chocolate chip cookies recipe:
Crunchy Chocolate Chip Cookies
- 190 g self raising flour
- 150 g salted butter
- 50 g soft brown sugar
- 75 g castor sugar
- 1 egg yolk
- 150 g mini dark chocolate chips
- 50 g almond nibs roasted
- 1 tsp vanilla essence
- Preheat the oven to 175°Celsius and line baking trays with parchment paper.
- Dry roast the almond nibs on a pan over small heat or in the oven. Leave aside to cool.
- In a clean bowl, add both the caster sugar and brown sugar and butter. Cream these until the mixture turns light and creamy. Do not over beat as this could result in the cookies spreading too much during baking.
- Add the egg yolk and vanilla. Beat until just combined.
- Next, add the flour. Mix until well combined.
- And finally, add almond nibs and two-thirds of the dark chocolate chips to the dough. Mix with a spatula.
- Drop teaspoonfuls of cookie dough onto the baking tray, making sure they are spaced out to allow for spreading during baking.
- Tidy the cookies by shaping them into ball using your hands. And finally, press in the remaining chocolate chips onto the top of each cookie.
- Bake the cookies for 8 minutes until they are lightly browned at the sides.
- Remove the cookies from the oven, lift the parchment paper off the baking tray and place them onto wire racks for the cookies to cool down.
- Once cooled, remove them from the paper, and let them cool completely on wire racks before storing in an airtight container. These cookies can last up to 2 weeks in an airtight container.
And that’s pretty much my crunchy chocolate chip cookies recipe for you.
How to make mini, crunchy chocolate chip cookies
Here are my other posts you might want to check out:
- Almond Strawberry Cake – A Perfect Tea Time Treat
- Peanut Butter Banana Chocolate Chip Cookies
- Marshmallows Cupcake Decorating Idea
Happy baking 🙂