Description
We're partial to super soft and chewy in the middle with golden crispy-edges chocolate chip cookies. For this recipe, I've added lots of complimentary ingredients for delicious taste and texture -- Twix candy bars, peanut M&M's, Smarties (an Italian chocolate-covered candy similar to plain M&M's), a hint of espresso, potato chips, and a chopped Lindt dark chocolate bar. This chocolate chip cookie recipe is quick and easy and also happens to be perfect for making ice cream cookie sandwiches.
Ingredients
Scale
- 2 1/4 cups all-purpose flour (or 00 flour) (315g)*
- 1 teaspoon baking soda (6g)
- 1/2 teaspoon cornstarch (optional for extra softness (3g)
- 1 teaspoon Diamond Crystal kosher salt (4g)*see recipe card notes if using a different salt
- 1 teaspoon espresso (2g)
- 1 cup unsalted butter, room temperature (2 sticks) (227g)
- 3/4 cup white granulated sugar (150g)
- 3/4 cup light brown sugar, packed (150g)
- 2 large eggs, room temperature (100g)
- 2 teaspoons pure vanilla extract (9g)
- 3 1/2 ounces 70% Dark Chocolate candy bar, or 70% dark chocolate) (100g)
- 7 ounces peanut M&M's (200g)
- 8 Twix bars, roughly chopped (14 cookies) (200g)
- 3 ounces kettle-style or regular potato chips (50g)
Instructions
- Preheat oven to 350°F/176°C + Prepare the baking sheet. Line baking sheets with a nonstick Silpat or parchment paper.
- Cream the butter + sugar. In the bowl of a stand mixer fitted with the paddle attachment (or using a handheld mixer) cream the butter and sugar until light and fluffy (about 2 to 3 minutes).
- Combine wet ingredients with the creamed butter mixture. Add the egg and vanilla extract to the butter mixture, and beat just until combined.
- Add the dry ingredients to the wet ingredients. In a medium bowl combine flour, espresso, baking soda, salt, and corn starch, and whisk well to combine. Add the flour mixture to the wet mixture and use a rubber spatula to gently incorporate the ingredients until no flour streaks remain. Fold in the chopped chocolate chunks, Twix bars, and M&M's until just combined. Add the potato chips and gently fold into the mixture.
- Scoop + chill the dough. Chill the dough in the refrigerator for 1 hour (or up overnight). Using a portioning scoop or 1/3 cup measuring cup, portion the dough and place scoops onto a prepared baking pan about 2 1/2 inches apart to allow for spreading. Bake right away for a slightly thinner cookie, or pop them into the freezer for 5 minutes before baking to help them stay just slightly thicker.
- Bake the cookies. Bake smaller cookies for 10 to 12 minutes (and larger cookies for 15 minutes), or just until golden brown. Remove cookies from the oven and allow them to cool directly on the baking sheet for a minute or two before removing them to a wire rack to finish cooling. Enjoy!
Notes
- How do I get a pool of chocolate in the middle of my cookies? Add a chunk of chocolate right to the top of each cookie just before popping them into the oven.
- Leave plenty of space for these cookies to spread, otherwise, they'll run into each other.
- These cookies taste great straight out of the freezer. This is one of the rare cookies I like to eat straight out of the freezer.
- Freeze chocolate chip cookie dough for 3 months (and even up to 12 months) if it's stored properly. Wrap it well in sustainable cling film, wax paper, or parchment paper and place it into an airtight freezer-safe bag or container. Alternatively, you may freeze scooped, portioned cookie dough balls which makes it really easy to grab and bake straight from the freezer. If you use this method, add portioned dough balls to a parchment-lined plate or tray and freeze them until they're solid. Then pop them into a freezer bag and back into the freezer.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Cookies
- Method: Oven Bake
- Cuisine: American
Nutrition
- Serving Size: 2 cookies
