I miss traveling. The flying, the road trips, the stopovers, the sightseeing, the exquisite resorts and hotels plus so many exotic foods that we can try and eat... I wonder. When am I going to travel again? Hopefully soon...
I love road trips and even stopping by the petrol stations, convenience stores and the local bakeries at the small towns can make me really excited! I love browsing through these humble neighborhood stores and will usually buy a few of their locally made treats such as vanilla slice, gingerbread man, fudges or the giant chocolate chip cookie.
To me, nothing beats the comfort of holding one big giant cookie with a firm grip from the both of my hands as I take my time to nibble, munch and enjoy every single bite and crumb of it! Hmmm... I missed this feeling!
As we know, we are not traveling to anywhere soon. So, I’m going to bake these sort of giant chunky cookies and enjoy them at home just like how I savoured them during my road trips.
Fancy a giant Chunky Crunchy Chocolate Chip Cookie?I will show you how to bake these...
Are you looking for a recipe that bakes gigantic chunky crunchy crispy cookies? You will find many but most of them use 100% Crisco shortening.
Why? The bigger cookies that are made with butter tend to spread a lot during baking. So they won't stay thick and chunky and can't hold a good amount of chocolate after baking. Furthermore, the cookies that are made the shortening tend to have the perfect crisp and can stay crispy and crunchy for a longer time.
So what if I want my chunky cookies to be made with butter? Yes, I can and I have adapted copycat Byron Bay Chocolate Chip Cookie recipe at here by adding a small percentage of Crisco shortening as this addition allows me to skip the chilling step of the cookie dough before baking. And the small percentage of Crisco will make the cookies extra crispy, extra crunchy but not the excessive hard crunch because the cookies are perfectly crisped!
What if I don’t want to use Crisco shortening at all for my cookies? Yes... you can! You can substitute the shortening in this recipe with the same amount of butter but you will need to chill the dough after shaping before baking for about 1 hour or until firm. And please note the substitution will reduce the crisp of the cookies slightly, resulting the crunch to be a little harder.
Gotta be patience.These cookies are crunchy and crispy only when they are completely cooled.
Time to nibble and munch these giant cookies!
Not soft and not too hard...
Just the perfect crunch to munch ^-^
Watch my video to see how I baked these cookies. My apology that I have to emphasize this again... Following this recipe is essential to make these cookies perfectly chunky and crispy. Unlike most cookies recipes, this recipe is not over-loaded with sugar but thus is the minimal amount of sugar that is required to make the cookies crispy and crunchy. So please do not reduce the amount any further!
If you prefer to substitute the shortening with the same amount of butter, you will have to chill your cookies after shaping and before baking. And you might have to extend your 150°C / 300°F baking duration from 15 mins to 17-20 mins or until the cookies are thoroughly set and the edges are deep golden brown.
Music: Bensound
Not a fan of crunchy cookies? I have shared many soft chewy chocolate chip cookies recipes listed at here as well so please feel free to browse around. Or stay tune as I will be sharing many new recipes.I hope that you will like my family-friendly recipes and baking tips. If you do, please support me and LIKE, SHARE and FOLLOW my Facebook at here or here or my Instagram @zoebakeforhappykids or SUBCRIBE my YouTube channel at here. Your LIKE, SHARE, FOLLOW and SUBSCRIBE mean a lot to me and will keep a busy working mom like me to be motivated and share more of my tried-and-tested recipes in the future. Thank you!
Here’s my adapted recipe.
Makes 13 extra-large and thick cookies
180g unsalted or salted butter, softened at room temperature30g preferably trans fat free Cisco* shortening60g dark muscovado sugar or dark brown sugar100g caster sugar2 tsp vanilla paste2 large egg yolks at room temperature, about 17g each230g (1 1/2 cup) plain / all purpose flour70g (2/3 cup) cornflour1 tsp baking powder1/2 tsp baking soda1/2 tsp salt200g (1 cup) dark chocolate chips, plus extra to top if desired - I used Callebaut dark chocolate callets with 54% cocoa
*Please do not use Copha shortening but you can substitute this with the same amount of butter, 15g but please be aware that this ingredient is essential to make these cookies chunky and crispy without chilling the shaped dough before baking. For people who are living in Australia, you can buy this item via USA foods, online or in the shop at Moorabbin, Victoria.
Preheat oven to 180°C / 350°F. Line baking trays with baking papers.
Add butter and both sugars into a large mixing bowl. Use a wooden spoon or an electric mixer with paddle attachment, beat butter mixture until combined and fluffy.
Add vanilla and beat until combined. Then, add egg yolk, one at a time and beat well after each addition.
Sift flour, cornflour, baking powder, baking soda and salt into the butter mixture and mix until combined. Then, stir in chocolate chips.
Divide dough equally into 13 portions, 70g each. Roll into balls and flatten slightly until the dough is about 1 cm thick.
Arrange on the prepared tray with about 10cm apart. Top the cookies with extra chocolate chips if desired. Bake for 10 mins, then lower the oven temperature to 150°C / 300°F and continue to bake for 15 mins or until the edges are deep golden brown. Allow cookies to cool slightly on the trays for about 10 mins. Transfer onto a wire rack to cool completely.
Store cookies in an airtight container for up to one week at room temperature.
Happy BakingPlease support me and like me at Facebook...
