Crumble cookies, crumbly cookies that melt in your mouth. A sweet treat that combines the rustic charm of crumble with the indulgence of a perfect cookie. The crunchy surface crumbles slightly under your fingers, while the inside is buttery and soft. These crumble cookies are the perfect choice for a special snack, a treat to enjoy with a warm tea or simply to share with your loved ones.
In a few simple steps, you’ll find yourself with a tray of delicious cookies that will bring a smile to anyone who tastes them.
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- Difficulty: Very Easy
- Rest time: 10 Minutes
- Preparation time: 10 Minutes
- Portions: 9 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons, Fall, Winter
Ingredients
- 1 3/4 cups all-purpose flour
- 1/3 cup brown sugar
- 1/2 cup granulated sugar
- 2/3 cup butter
- 2 eggs
- 1 tsp baking soda
- 1/2 cup dark chocolate chips
- 1.8 oz dark chocolate (in pieces)
- to taste Maldon salt
Tools
- Bowls
- Spatulas
Steps
To prepare the crumble cookies, start by beating the eggs with the brown sugar and granulated sugar until you obtain a light and frothy mixture. Once the sugar has dissolved well, add the softened butter at room temperature and continue mixing until you achieve a smooth and homogeneous cream.
At this point, gradually incorporate the sifted flour (mixing gently to avoid lumps) and a teaspoon of baking soda. The dough should be smooth and compact but still slightly sticky. Add the vanilla (or vanilla extract) and the chocolate chips.
When the dough is ready, cover with plastic wrap and let it rest for 10 minutes in the freezer.Next, use a spoon to take small portions of about 3 oz and, with the help of your hands, form balls. Place them well spaced on a baking tray lined with parchment paper, add some dark chocolate pieces on top and Maldon salt (flake salt).
Preheat the oven to 356°F and bake the cookies for 17-18 minutes, until they are golden on the surface but still soft in the center.
Let the crumble cookies cool on a rack, where they will become crumbly and crispy.
Storage, Tips
Once baked and completely cooled, you can store the crumble cookies in an airtight container at room temperature, where they will stay crumbly for about 4-5 days. Make sure to keep them in a cool, dry place, away from heat or moisture, to maintain their perfect texture.
If you want to prepare a stock, you can freeze the crumble cookies either raw or already baked. If you choose to freeze them raw, form the dough balls and place them on a tray lined with parchment paper; once frozen, transfer them to a freezer-safe bag. When you’re ready to bake them, there’s no need to thaw: just bake directly, extending the cooking time by a few minutes. If you have already baked crumble cookies, freeze them after they have completely cooled. Before enjoying them, you can thaw them at room temperature or reheat them for a few minutes in the oven to restore their crunchy exterior and soft interior.
For a creative touch, you can vary the recipe by adding chopped nuts, almonds, or even a pinch of cinnamon or winter spices. If you desire a stronger contrast of flavors, you can increase the amount of coarse salt on the surface before baking.
