This is a large thin cookie that snaps when you bite into it. The front of the bag says buttery and rich chocolate chip cookies that. When you need to have a crispy, crunchy cookie, then this is the recipe you need. When measuring flour, we spoon it into a dry measuring cup and level off excess. Each cookie had a decent amount of chocolate chips in it, which is not always the case. Store the cookies in a tightly sealed container at room temperature for up to 5 days. When the baking sheets have cooled completely, scoop the remaining dough onto 1 sheet and bake. Let the cookies cool for a few minutes on the baking sheets, then transfer them to a rack to cool completely. Bake until the cookies are golden, flat and crunchy, 24 to 28 minutes, rotating the baking sheets halfway through. Roll each into a ball with slightly wet hands. Scoop 12 heaping tablespoons of dough onto each prepared baking sheet about 2 inches apart. Reduce the speed to medium, add the flour mixture, and beat until just incorporated. Add the eggs to the butter mixture, one at time, beating after each addition to incorporate beat in the vanilla. Beat the butter and both with an electric mixer sugars with an electric mixer on medium-high speed in a second large bowl until light and fluffy, about 4 minutes. Whisk together the flour, baking soda and salt in a large bowl. Prepare baking/ cookie sheets, with baking paper or by lightly oiling Preheat oven to 180degrees Celsius Chop the chocolate block into small chunks, about 1/2. Position oven racks in the top and bottom thirds of the oven, and preheat to 300 degrees F.

Crunch chocolate chip cookies