Chocolate Crunch Cookies
Gather the ingredients - * Flour * Butter * Sugar * Egg * Vanilla extract * Cocoa powder * Baking soda * Chocolate chips * Puffed rice
In a large bowl, whisk together the melted butter and granulated sugar until well combined.
– Whisk in the egg and vanilla. Stir to combine. – Add the flour, cocoa powder, and baking soda and stir until no large lumps remain.
Gently fold in the chocolate chips and puffed rice - you don't want to smush the rice.
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.
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.
Full recipe at mildlymeandering.com