If you’re like me, who likes chocolate chip cookies that are crunchy on the outside and chewy on the inside, you’re going to love this recipe.
But it’s taken me a while to perfect. It’s all about the amount of flour. When I originally made these cookies using cups to measure the flour, the cookies would come out differently every time! After tinkering with different amounts USING A SCALE, I finally found just the right amount of flour for the recipe that gives the texture that perfect combo of crunchy-chewy.
Also, this recipe is parve (dairy-free), but doesn’t use unhealthy seed oils like canola, sunflower, or anything like that. Instead, I use unrefined, virgin coconut oil. If it’s winter and the oil is solid, just melt it in the microwave first.
And if you don’t need them to be dairy-free, use butter instead of coconut oil. Even more delicious 🙂
Crunchy Chewy Chocolate Chip Cookies
Equipment
- kitchen scale
- stand alone mixer
Ingredients
- 80 grams virgin, unrefined coconut oil (melt in microwave if solid)
- 100 grams coconut sugar
- 100 grams brown sugar
- 1 egg
- 1 tsp pure vanilla extract
- 1 tsp lemon juice or plain vinegar
- 190 grams whole spelt flour if using white flour, then 195 grams
- ¾ tsp baking soda
- ¼ tsp salt
- 125 grams chocolate chips, preferably 60% dark plus more to sprinkle on top
Instructions
- Preheat the oven to 175 ℃ or 350 ℉, with the turbo/convection fan setting.
- In the bowl of a stand-alone mixer, add the coconut oil and the sugar and mix using the paddle attachment for 1-2 minutes on medium-high till light and fluffy.
- Add in the egg, vanilla and lemon/vinegar. Mix for another 1-2 minutes.
- Add the flour, the baking soda, and the salt, and mix just until the flour is combined. It's ok if some of the flour still hasn't been absorbed by the mixture.
- Add in the chocolate chips and mix to combine.
- Gently form ping-pong-sized balls onto a baking tray, leaving at least 2 cm between the cookies. Place a few extra chocolate chips on each cookie.Refrigerate for 10 minutes before baking.
- Bake in the center of the oven for 13 minutes.Once the cookies have almost entirely cooled, transfer the cookies to an airtight jar.
Notes
- STORAGE: Soon after the cookies have cooled slightly, so that they’re still warm to the touch, place them in an air-tight container. I find that storing them while they’re still warm keeps them chewy, but they still have a crunchy exterior.
- USING A SCALE: I measure the flour using a scale; it’s taken me quite a few trials to get the exact amount of flour right, so that I could achieve that crunchy on the outside, chewy on the inside texture that we all love. When I originally used cups for this recipe, the cookies annoyingly came out different every time.
(Another reason why I highly recommend baking with a scale!) - COCONUT SUGAR: I use coconut sugar in this recipe both because it is less unhealthy than regular sugar, and because something about the properties of coconut sugar adds to the texture from my experience (and I’ve tried this recipe with regular sugar before; it just doesn’t come out the same).
- LEMON JUICE: I don’t know exactly what it is about why this ingredient does what it does, but it adds to the texture of this recipe and I wouldn’t skip it. You can use vinegar instead. It doesn’t add flavor, it only affects the texture.
- ROLLING INTO BALLS: The batter is relatively soft, so use a tablespoon to scoop out the dough, and gently roll it in your hands to form a ping-pong sized ball. Also (and this is for the perfectionist), I love when my cookies are uniform in shape and size, so I weigh each ball of dough, ~32 grams each.
