CHOCOLATEY DOUBLE CRUNCHERS
Yield: 2 dozen
Prep: 20 min
Cook: 10 min
In South Africa, bakers know that when it comes to chocolate, more is always better.
Double Chocolate Crunchers are crispy on the outside, chocolatey on the inside, and packed with crunchy goodness. These cookies are made for serious chocolate fans who want a little snap with every bite.
Bake a batch and let the chocolate adventure begin!
INGREDIENTS
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½ cup butter
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1 cup all purpose flour
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½ cup sugar
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½ tsp baking soda
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½ cup packed brown sugar
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¼ tsp salt
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1 large egg, room temp
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1 cup quick-cooking oats
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½ tsp vanilla
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1 cup crushed cornflakes
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½ cup sweetened shredded coconut
DIP
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6 oz cream cheese, softened
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1 ½ cups confectioners’ sugar
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2 cups semisweet chocolate chips, melted
DIRECTIONS​
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Preheat oven to 350*. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. Combine the flour, baking soda and salt; gradually add to the creamed mixture and mix well. Stir in the oats, cornflakes and coconut.
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Shape dough into 1 inch balls and place 2 inches apart on greased baking sheets. Flatten with a glass dipped lightly in flour. Bake for 8-10 minutes or until lightly browned. Remove to wire racks to cool.
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For dip, beat cream cheese and confectioners’ sugar until smooth. Beat in chocolate. Dip half of the cookies in the chocolate mixture. Store in the refrigerator.
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