Crunch! Hear the sound? No? I guess you’ll just have to make these delicious cookies yourself. Back when I was growing up, the only kind of cookies that I liked were the crispy ones. It took me a while to learn to appreciate the soft, chewy kinds that are commonly found here but my first love will always be the crispy, crunchy ones. This recipe was adapted from a recipe in an old cookie cookbook of my mum’s. Of course, recipes from back then (about 25 years ago) never seem to be either accurate or complete, which means experimentation in the kitchen is always in order. :D I actually wanted to make and post this recipe in time for Valentine’s but unfortunately, I couldn’t get them to turn out the way I wanted. Finally, I’ve gotten them just right (for my taste, anyway :D) and here is the recipe. Better late than never, right? Enjoy!
2 cups cake flour
2 tablespoons natural unsweetened cocoa powder, sifted
½ teaspoon baking soda
¼ teaspoon salt
¾ cup sugar, processed in a food processor for 30 seconds to get it superfine
5 tablespoons unsalted butter, room temperature
¼ cup plus 2 tablespoons vegetable oil
½ teaspoon vanilla extract
2 tablespoons applesauce
1½ tablespoons whole milk
½ cup walnuts, coarsely chopped
Preheat oven to 300ºF and line baking sheets with parchment paper. In a large bowl, whisk flour, cocoa powder, baking soda, and salt together. Set aside. Beat the sugar, butter, and oil together using an electric mixer on medium speed until light and fluffy, 3 to 5 minutes, scraping down the bowl and beaters as needed. Reduce the mixer speed to low and add the vanilla, applesauce, and milk; beat until combined. Mix in the walnuts and then, slowly mix in the flour mixture until just combined.
Use a small cookie scoop to portion out the dough, spacing each scoop about 2 inches apart. Bake the cookies, one sheet at a time, until the bottoms are slightly brown, about 33 to 35 minutes (you really can’t tell whether the cookies are done from the top but flip a cookie over towards the end of the baking time, the bottom should be slightly darker brown throughout). Remove cookies to a cooling rack and let cool completely. Store in an air-tight container.