Chocolate Crunch Cookies Story

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[{"selector":"#anim-41bc03a5-0bb0-4b2f-b519-d9332a856a7f","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] Gather the ingredients - * Flour * Butter * Sugar * Egg * Vanilla extract * Cocoa powder * Baking soda * Chocolate chips * Puffed rice

[{"selector":"#anim-009853cc-c871-4cc8-a696-a6e99d23f555","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] In a large bowl, whisk together the melted butter and granulated sugar until well combined.

[{"selector":"#anim-789fbf13-9b14-4a5e-ba98-088c0142760a","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] – Whisk in the egg and vanilla. Stir to combine. – Add the flour, cocoa powder, and baking soda and stir until no large lumps remain.

[{"selector":"#anim-e3606bb8-eb31-44eb-be4f-1d3cda74aa05","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] Gently fold in the chocolate chips and puffed rice - you don't want to smush the rice.

[{"selector":"#anim-1a109478-e4da-48e2-82e2-e035225ce134","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] Scoop two tablespoon sized cookie dough balls onto the baking sheets about 2" apart. Bake until the cookies are set around the edges, but still slightly soft in the center - about 12 minutes.

[{"selector":"#anim-1e03384e-d9a2-4e10-b585-30a43112875c","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] Allow the cookies to cool on the baking sheet - they will set as they cool. Then, transfer the cooled cookies to an airtight container and store at room temperature for up to one week.

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