Adjust oven temperature accordingly as all ovens are differentģ. INGREDIENTS 3 1/2 cups All purpose flour sifted 3 teaspoon Baking soda 1 teaspoon salt 1/2 cup butter 1/2 cup Margarine 1 cup Brown sugar firmly. Lightly grease (or line with parchment) two baking sheets. Refrigerating the dough prior to baking reduces the cookie from spreadingĢ. Bake 20min or until the cookies turn golden brown and store in airtight containers once they cooledġ. Scoop out 1 teaspoon size dough and space them on the baking trayħ. Line two baking trays with baking paper and set asideĦ. Scrape down, add chocolate chips and any other ingredients, mix 30 sec/reverse/speed 2ĥ. Scrape down, add flour, baking soda, baking powder, oil, coffee granule (optional) and mix 40 sec/speed 4ģ. Add butter, brown sugar, vanilla, egg and mix 1min/speed 3Ģ. Sea salt (sprinkle prior to baking for taste)ġ. Whats better than a crispy, crunchy chocolate chip cookie A bunch of mini ones Even better Everyone can enjoy these since theyre gluten-free and vegan. Optional for flavour (added last with chocolate chips) This recipe produces super crunchy cookies that will be impossible to stop once you start popping them into your mouth! It’s very quick and easy to mix these with your Thermomix ®.ġ TBSP instant coffee granules (optional for additional flavour) Sprinkle some sea salt to enhance the chocolate flavour. Here’s our favourite chocolate chips cookies that taste crunchy like store-bought ones.

Crunch chocolate chip cookies