Kitchen Sink Chocolate Chunk CookiesFrom cuzpat 7 years ago
- 2 sticks unsalted butter, at room temperature shopping list
- 1 cup dark brown sugar, packed shopping list
- 1/2 cup granulated sugar shopping list
- 2 large eggs shopping list
- 1 teaspoon natural vanilla extract shopping list
- 2 1/4 cups all-purpose flour shopping list
- 1 teaspoon. salt shopping list
- 3/4 teaspoon baking soda shopping list
- 1/2 cup peanut butter chips shopping list
- 1/2 cup toffee chips shopping list
- 1/2 cup mini-marshmallows shopping list
- 2 cups imported semisweet chocolate chunks shopping list
How to make it
- Cream butter in an upright mixer until fluffy. Add dark brown and white sugar and mix until thoroughly blended with butter, scraping sides and bottom of bowl from time to time.
- Add eggs, l at a time, and mix until thoroughly blended, scraping sides and bottom of bowl from time to time.
- Add vanilla extract and mix at low speed (to avoid splashing) to combine well. In a separate bowl, mix flour, salt, and baking soda. Add flour mixture to butter/sugar mixture and mix at low speed, until thoroughly blended, scraping sides and bottom of bowl from time to time. Mix briefly at medium speed until completely combined.
- Add peanut butter chips and mix on low speed until thoroughly combined. Add toffee ships and mix on low speed until thoroughly combined. Add mini-marshmallows and mix on low speed until thoroughly combined. Add chocolate chunks and mix on low speed until thoroughly combined. Refrigerate batter for a few hours or overnight until cold.
- Preheat oven to 350 degrees F (300 degrees F if using convection oven). Line baking sheet with parchment paper and drop heaping teaspoonfuls of batter 2 inches apart. Bake for approximately 12 to 18 minutes (depending on type of oven), turning tray once during baking. Cookies are done when they are golden brown around edges and soft (not bubbly) on top. Let cool on wire rack.
- Serving Suggestions: Fill 2 cookies with your favorite ice cream or gelato and freeze for the "perfect" ice cream sandwich or fill with chocolate butter for an utterly divine sandwich cookie. Serve with a cold glass of milk.