Tuesday, March 12, 2013

Cookie Monday: Kitchen Sink Chocolate Chunk Cookies

I thought these cookies would be fun for Cookie Monday because they have everything in them: chocolate chips, peanut butter chips, toffee chips, mini marshmallows. I quickly discovered that I hate baking with mini marshmallows. They ruined everything. They made the cookies spread out, they melted on everything and made things ugly, and they made the cookies extra-crisp (when I prefer softer cookies to begin with). I only baked them for 11 minutes rather than the 12-18 minutes recommended. This is what they looked like coming out of the oven:

mess

A mess.

But I persisted and baked 90 cookies and took them to work and people said they liked them. A couple people admitted that the mini marshmallows made them a little off, but I still came home with zero cookies. I was really dissatisfied with this though. I feel like life is too short for mediocrity and I don't want to feed people mediocre cookies. Not a recipe I will make again!

cookie

Kitchen Sink Chocolate Chunk Cookies
Food Network

2 sticks unsalted butter, at room temperature
1 cup dark brown sugar, packed
1/2 cup granulated sugar
2 large eggs
1 teaspoon natural vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon. salt
3/4 teaspoon baking soda
1/2 cup peanut butter chips
1/2 cup toffee chips
1/2 cup mini-marshmallows
2 cups imported semisweet chocolate chunks

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.

Yield: 3 dozen cookies

2 comments:

Ashley said...

Bummer :( At least they got eaten up and you weren't stuck with subpar cookies!

Anonymous said...

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try these