Thick Crunchy Chocolate Chip Cookies (Bite-Sized)

These crunchy chocolate chip cookies are so easy to make and taste so delicious that it’s difficult to stop with just one or two cookies at a time.

These are thick, bite-sized, crunchy chocolate chip cookies which means they are much smaller in size compared to regular chocolate chip cookies, and have a light and crisp texture (more like shortbread) instead of being soft and chewy like the regular version.

The bite sizes of these crunchy chocolate chip cookies makes them a great holiday cookie option. In a season where you have an abundance of cookies and sweet treats to try, having bite sized cookies simply means being able to try out as many different types of cookies and treats available.

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How to Make

Ingredients

• Self raising flour
• Butter
• Brown sugar
• Castor sugar
• Egg yolk
• Mini dark chocolate chips
• Almond nibs (roasted)
• Vanilla essence

Roasting the almond nibs

1. 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.
2. 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 cookie dough

1. 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.
2. 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.
3. 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.
4. Mix until the flour is well combined.
5. The final step is to add in the almond nibs and the chocolate chip.
6. 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 cookies

1. 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.
2. Drop the cookie dough onto a parchment-lined baking tray.
3. Shape the cookie dough drops into balls with hand. Space them on the baking tray as they will spread a little during baking.
4. Add the reserved chocolate chips onto the cookies by randomly pressing them into the cookie balls.
5. Bake the cookies for 8 minutes until they turn golden brown on the sides.
6. Remove the crunchy 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.

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Notes

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 teaspoon 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. 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 crunchy 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 crunchy cookies look more delicious. With the chocolate chips clearly showing on the cookies after baking, the cookies are just more inviting than ever!

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Like this bite sized crunchy cookies recipe? 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
• Homemade Fried Dough Recipe - Dough Bites in Simple Syrup
• Almond Oatmeal Cookies (Oatmeal Cookies with Toasted Almonds)
• Lemon Chocolate Chip Cookies
• Coffee Chocolate Chip Cookies
• Homemade Red Velvet Cookies with White Chocolate Chips

Recipe (Printable)

Here is the full printable version of my crunchy chocolate chip cookies recipe:

And that's pretty much my crunchy chocolate chip cookies recipe for you.

Happy baking 🙂