I happen to enjoy a good Toll House cookie and it is usually my go-to chocolate chip choice. But I think I found another great one! This recipe was listed as one of Joy’s favorite cookies in her blog… Joy the Baker. I was curious about it because the cookie is made with bread flour and a little milk and she described it as being just the ultimate. So off I baked and WOW these cookies are scrumptious. I decided to make some with Heath Bars since I knew it was a sturdy batter – and boy, did they come out fabulous. Jodi said these are “outta this world!” and Lauren commented that her M&M one was perfect, crispy on the outside yet soft on the inside. My family too – all enjoyed. I actually prefer them with Heath Bars and M&M’s although the chocolate chip were very good too! I fiddled and added some cocoa nibs to some of the batter as well and this provided a more interesting cookie that was equally delicious. Enjoy -
heath bar, m&m, cocoa nib or chocolate chip cookies (from Joy the Baker’s blog – and originally from Alton Brown)
2 sticks unsalted butter, melted
2 1/4 cups bread flour (make sure you fluff your flour and measure it correctly for this one – check in baking tips under flour)
1 teaspoon kosher salt
1 teaspoon baking soda
1/4 cup sugar
1 1/4 cup brown sugar
1 egg yolk
2 tablespoons milk
1 1/2 teaspoons vanilla extract
mix in about 2 cups of the following (or divide the batter and make a few different kinds):
chopped heath bar/skor bar (keep some chunks big, vary the size)
cocoa nibs (maybe 1 1/2 cups of these)
Preheat the oven to 375. (I baked these in convection at 325 as I filled the oven with sheet pans, but both will work.)
Melt the butter over low heat or in the microwave.
Whisk together the flour, salt, baking soda and set aside.
Place the sugar and brown sugar in the bowl of your mixer. Add the butter and with the paddle attachment beat on medium speed for a minute or two.
Add the egg and yolk, the milk and vanilla and mix, scrape bowl, and mix again until well combined.
Add the flour mixture on lowest speed until combined. Remove from mixer and stir in mix-in of choice.
Chill the dough for 15-20 minutes then scoop or spoon onto parchment lined baking sheets. I did big scoops – but spoon to your liking. Just watch baking time.
My cookies took about 14 minutes in the convection. If you bake in regular oven at 375 – make sure you rotate pans and racks for even baking. They should take about 13-18 minutes – but check often and before for that perfect cookie!
Freeze the extra dough in logs as outlined in the bottom of the oatmeal cookie post. Warm fresh cookies on the fly…
other dessert recipes you might like:
- daryel’s white chocolate, mac nut, coconut, tart cherry or cranberry cookies (yes, he knows it’s a long name!)
- coconut tart with chocolate smear (non dairy, flourless and also butter-less))
- thumbprint cookies
- momofukus butter cake bars
- chocolate yogurt muffin cakes