When you’re craving a crunch

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This article was published 21/12/2018 (2847 days ago), so information in it may no longer be current.

This is a finely tuned, easy-to-make rendition from chef Alex Levin of the Schlow Restaurant Group, with elements we like best in a chocolate chip cookie: crisp edges, chewy centres, a good blend of chocolate and crunchy toffee bits.

The recipe calls for “good-quality” milk and semi-sweet chocolates.

Make ahead: The portioned cookie dough needs to be refrigerated for one hour, and up to five days, or frozen for up to three months. The baked cookies are best eaten the same day they are made, but they can be stored in an airtight container for up to one week.

Chocolate Chip Crunch

Servings: 30 cookies

Ingredients
250 ml (16 tablespoons or 2 sticks) unsalted butter, at room temperature
160 ml (2/3 cup) granulated sugar
160 ml (2/3 cup) packed dark brown sugar
5 ml (1 tsp) kosher salt
2 large eggs
5 ml (1 tsp) vanilla extract or vanilla bean paste
750 ml (3 cups) flour
5 ml (1 tsp) baking soda
180 ml (6 oz) good-quality milk ­chocolate, chopped
180 ml (6 oz) good-quality semi-sweet chocolate, chopped
180 (6 oz) toffee bits (may substitute 1 regular-size Heath or Skor bar, chopped)
Flaky sea salt

Steps

Combine the butter, both sugars and salt in the bowl of a stand mixer or hand-held electric mixer; beat on low speed for 30 seconds, then increase to medium speed and beat for two minutes. Stop to scrape down the bowl.

Beat on medium speed for one more minute; the mixture should be light and fluffy. Add the eggs and vanilla extract or paste; beat on medium speed for three minutes, stopping to scrape down the bowl down again, as needed.

Use a fork to whisk together the flour and baking soda in a bowl, then add to the dough. Beat on low speed to form a soft dough. Add the chopped chocolates and toffee bits, then beat on low speed until well incorporated.

Portion the cookie dough using a #100 disher (about one tablespoon per scoop) into a bowl, cover and refrigerate for at least one hour, or freeze.

When ready to bake, preheat the oven to 175 C (350 F) convection or 190 C (375 F) for a standard oven. Line baking sheets with parchment paper.

Arrange the dough portions on each baking sheet, spacing them 5 cm (two inches) apart. Lightly flatten each portion and sprinkle with the flaky salt, if using. Bake (middle rack) one sheet at a time for 10 to 14 minutes, just until the edges are lightly crisped but the middles are still somewhat softened and domed. Let cool on the sheet for five minutes, then transfer the cookies to a wire rack to cool completely before serving or storing.

Variations: Use all dark chocolate or all milk chocolate instead of a combination of the two; use toasted chopped nuts or Reese’s Pieces instead of the toffee bits.

— Washington Post