Love this sweet aromatic Chocolate Crunch Cookies very much! The crunch comes from the chocolate chips and the fragrance from the combination of dessicated coconut and valrhona cocoa powder. Even with the added dried fruits, these cookies aren’t very sweet, just to my liking. You’ll definitely grab one after another, can’t stop at one and it’s sure to die for!
By the way, Aspiring Bakers has just turned 3 years old. Please support to submit more chocolate cookies for this October month’s theme Choc-a-cookie 2013!
Thank you to my FB friends for your support and leaving your comments on my photos.
Chocolate Crunch Cookies
Prep time
Cook time
Total time
Author: Ann Low
Serves: 40 pieces
Ingredients
- 125g Butter
- 100g Brown Sugar
- 1 Egg, lightly beaten
- 30g Valrhona cocoa powder, sifted
- 90g Self-raising flour, sifted
- 60g Plain flour, sifted
- 45g Dessicated coconut
- 150g Dried cherry tomatoes or other dried fruit, chopped
- 150g Chocolate chips
Instructions
- Prehead oven to 180 degrees C.
- Line two oven trays with baking paper.
- Beat butter and sugar until light and creamy. Add egg; beat until combined. Transfer to a large bowl.
- Stir in sifted cocoa powder and flours, dessicated coconut, dried cherry tomatoes and chocolate chips. Mix well to form a dough.
- Roll level tablespoons of mixture into rounds. Place on prepared trays, flatten slightly. Sprinkle some dessicated coconut on it.
- Bake for 15-18 minutes and transfer to a wire rack to cool.
3.5.3226
I’m sharing this post to Aspiring Bakers #36: Choc-a-cookie (October 2013)
hosted by Genie of Honeybee916food
