Ultimate Chocolate Chunk and Whoppers Cookies
Who doesn’t like cookies, not to mention fresh out-of-the-oven chocolate chunk cookies loaded with whoppers!
I made some today. Let’s just say, you will never miss those cookies came in a box from the grocery store again.
Dry Ingredients:
1 3/4 cups of all-purpose flour
2 tsp sea salt
1 tsp baking powder
Wet Ingredients:
2 sticks of butter, melted and browned
about 2 tbsp water, maybe more
1 cup dark brown sugar
1 tsp espresso powder
1/2 cup white sugar (I used raw sugar, nice touch)
1 tsp vanilla
1 whole egg plus 1 egg yoke
Surprises:
1 bar of dark (or semi sweet) chocolate bar, cut into chunks
about 20 whoppers, cut into halves or smaller pieces, larger pieces may get hard after baking
Method:
Sift all dry ingredients into a medium bowl, set aside.
Brown butter in a sauce pan over medium heat, stir constantly. It will foam up and get bubbly. If you don’t constantly stir it, it may splatter too. After butter is browned, set aside to cool for about 10 minutes.
Pour cooled browned butter into a glass measuring cup at least 1 cup capacity. Top it off with water to exactly 1 cup. Either leave on the counter to cool for about 20 minutes, or leave in the fridge for 10-15 minutes to cool faster.
Use this down time to heat up oven to 350 F degrees, and roughly chop chocolate bar and finely chop whoppers. Be careful not to chop fingers!
I like the baked whoppers to have a bit of a bite, almost like caramel pieces, so I only halves them. If you don’t like harder texture in your cookies, chop the whoppers finely.
In a large bowl, add brown sugar, white sugar, espresso powder, vanilla and cooled browned butter. Use an electric mixture, mix until pale and fluffy, for 1 to 2 minutes. Then add the egg and egg yoke and mix.
Gradually add the dry ingredients into wet by the third. Mix with the electric mixer thoroughly after each addition.
Fold in the chocolate chunk and chopped whoppers.
Line the cookie sheet with parchment paper, or spray with nonstick spray really well.
Drop the cookie dough onto the parchment paper or cookie sheet, leaving about 3 inches in between. Roughly 3 table-spoon size dough is ideal, or a small ice cream scoop size. Bake for 12-14 minutes.
Leave cookies in the pan for about 2 minutes before carefully transferring to a wire rack or cutting board to cool further. I love a warm cookie with a glass of milk or a cup of nice dark coffee.
