Dreamy Double Chocolate Crunch | Zehnder's of Frankenmuth

Dreamy Double Chocolate Crunch

2nd Place Dreamy Double Chocolate Crunch Heading

• 1 cup butter, softened
• 1 cup Pioneer brown sugar
• 2/3 cup Pioneer granulated sugar
• 3 teaspoons vanilla
• 2 eggs
• 3 cups flour
• 2 teaspoon baking soda
• 4 teaspoon corn starch
• ½ teaspoon salt
• 3.5 ounces Ghiradelli Dark Chocolate, chopped
• 3.5 ounces Ghiradelli semisweet chocolate, chopped
• 6 ounces Heath Bar Crunch

Preheat oven to 350℉.
Using a bowl of a stand mixer and the paddle attachment on medium speed, cream together the softened butter and sugars until light and fluffy. Add vanilla and 1 egg at a time, scraping bowl.
Add in the flour, corn starch, baking soda and salt, and beat on medium-low speed, scraping bowl in between adding dry ingredients, until fully combined.
Hand mix dark chocolate, semisweet chocolate, and heath bar pieces to batter.
Shape the dough into 1-inch balls and place them on parchment baking sheet.
Bake for 10-12 minutes until edges are just set. Cool cookies on the baking sheet for about 5 minutes, then transfer to wire rack to finish cooling.
Yield about 36 cookies.
Laura Morales Sayre, Grand Blanc MI


Be sure to subscribe to Zehnder’s blog for updates, future contests and more fun!

Comments are closed.