Description
Big bakery style cookies that are soft and gooey in the middle with perfectly crinkly crisp edges and covered completely in your favorite leftover halloween candy!
Ingredients
Scale
- 1 C (2226g) Salted Butter, at room temperature
- 3/4 C (165g) Dark Brown Sugar
- 1/4 C (55g) Granulated Sugar
- 1 Lg Egg + 1 Egg Yolk, at room temperature
- 2 tsp Vanilla Bean Paste (or pure vanilla extract)
- 1 C (125g) All Purpose Flour
- 1 1/4 C (165g) Bread Flour
- 2 tsp Cornstarch
- 1/2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/2 tsp Salt
- 1/2 C Mini Semi Sweet Chocolate Chips
- 1/2 C 72% Dark Chocolate Chips *See notes
- 1/2 C M&Ms
- 1 C Assorted Chocolate Candy Bars, chopped
Instructions
- In the bowl of your stand mixer with the paddle attachment, cream the butter and sugars for 5 minutes, wiping down the bottom and sides of the bowl as needed. Mix until it’s fluffy and lightened in color.
- Add the egg, egg yolk, and vanilla bean paste. Mix for 3 minutes or until the mixture is shiny and thick.
- Add in the dry ingredients (all purpose flour, bread flour, cornstarch, baking soda, baking powder, and salt) and mix until just combined with a few streaks of flour remaining.
- Fold in the chocolate chips and remaining streaks of flour.
- Portion the dough into 6 large cookie dough balls – about 5.5oz each. Use your hands to roll into smooth dough balls. Cover and place in the fridge overnight (or at least 6 hours)
- When ready to bake, preheat the oven to 350 and line two cookie sheets with parchment paper. Place 3 cookies on each cookie sheet giving them plenty of room to spread.
- Select your chocolate candies, unwrap them, slice them into smaller pieces, and place in the freezer. Don’t freeze the M&Ms!
- Bake at 350 degrees F for 15 minutes, or until the edges look set and are starting to brown, but the centers still look slightly under baked.
- Remove from oven and press FROZEN chocolate candies all over the tops of the cookies, covering as much surface area as possible. (pro tip- use mini M&Ms to fill in the gaps!)
- Top with a healthy pinch of flaky salt, then allow the cookies to cool slightly and set up a bit on the hot cookie sheet.
- Enjoy warm!
Notes
*I like using a mix of semi sweet AND dark chocolate chips in the recipe because with all of the super sweet milk chocolate in the candy bars, the dark chocolate will help balance it a little. Of course they will still be SUPER sweet and indulgent because of the candy. I like the 72% Dark Chocolate Chips from Trader Joe’s!
