Chocolate Crunch Cookies
Craving the perfect balance of crunch, chew, and rich chocolate flavor? My Chocolate Crunch Cookies are here to deliver just that. These gourmet cookies are packed with layers of texture and flavor, featuring a homemade chocolate crunch made with only 3 ingredients.
Ingredients
Chocolate Crunch
- 3/4 cup (130g) chocolate chips
- 1/4 cup (45g) butterscotch chips
- 1 & 1/2 cups (45g) Rice Krispies
Cookies
- 10 tablespoons (142g) unsalted butter (browned)
- 3/4 cup (150g) dark brown sugar
- 2 tablespoons (25g) granulated sugar
- 1 large egg + 1 large egg yolk (room temperature)
- 1 teaspoon vanilla extract
- 1 cup + 3 tablespoons (152g) all-purpose flour
- 3/4 cup (68g) old-fashioned oats
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 cup (120g) chocolate crunch (1/2 inch size pieces)
Instructions
For the chocolate crunch
- Add the chocolate chips and butterscotch chips to a bowl over a double broiler. Stir until completely smooth and all the chips are melted.
- Add the Rice Krispies and mix until fully combined.
- Line a quarter sheet pan with parchment paper. Pour the chocolate crunch onto the pan and spread into an even layer. Place in the refrigerator to chill for at least an hour to harden the chocolate crunch.
For the cookies
- In a large nonstick skillet over medium high heat, add the cubed butter. Once it starts to melt and sizzle, add the oats. Continue stirring until the butter has browned and you see the yummy toasty bits. Don’t stop stirring or it may burn. Remove the butter oat mixture and place in a large glass bowl to cool for about 20 minutes.
- Add dark brown sugar and granulated sugar and mix until combined.
- Add the egg, egg yolk, and vanilla extract. Mix until well combined.
- Add the flour, baking soda, and salt and mix just until combined.
- Remove the chocolate crunch from the refrigerator and chop up enough to fill about 1 cup of small (1/2 inch) crunch pieces. Add to dough and stir until just combined.
- Line a baking sheet with parchment paper. Scoop out cookies using a #20 (3 tablespoon) cookie scoop.
- Press a few pieces of chocolate crunch into the top of each cookie dough.
- Preheat oven to 350° F. If using a convection oven, preheat to 325° F.
- Bake for 13-14 minutes. Let cookies cool on baking sheet for at least 5 minutes before transferring to a wire rack to finish cooling. Top with flaky sea salt and enjoy!
Notes
As soon as the cookies come out of the oven I like to give them a scoot with a cookie cutter to make them into a perfectly round cookie.
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.