Somedays, a chocolate chip cookie just isn’t enough. On cold, rainy days sometimes you just need a little extra something.
This weekend, I had a serious cookie craving. I wasn’t feeling top notch, and needed something sweet and comforting and maybe a little salty even. I looked through many of my cookbooks, not finding the perfect thing. Turns out, with my bazillion cookbooks, I have very few that spend any time on cookies, which in recent years have become one of my favorite desserts, or snacks, or breakfasts.
Finally, I decided to make an old favorite. Ben and Jerry’s Giant Chocolate Chip Cookies. This is from their classic cookbook, “Ben and Jerry’s Ice Cream and Dessert Book”, which not only is an awesome cookbook, but has tons of hilarious stories about the creation of their company and their classic ice creams.
I decided to step up the recipe a little bit, and I’m sure they wouldn’t mind. I cut out the walnuts and only used 3/4 cup of chocolate chips (because that is what I had in my cupboard). However, to make up for the 1/4 cup of missing chips and the 1/4 cup of missing walnuts, I added a chopped up snickers bar.
That’s right, chopped up snickers bar in my cookies.
I have to tell you, I was thrilled with the results. The cookies are a little salty and parts are nicely carmalized and chewy. These are some serious cookies. Make these. But, try out the original as well. Ben and Jerry know what they’re doing.
aka Ben and Jerry and Katie’s Chocolate Chip Snickers cookies
1/2 cup butter, at room temperature
1/4 cup granulated sugar
1/3 cup brown sugar
1 large egg
1/2 teaspoon vanilla extract
1 cup all-purpose flour, PLUS 2 teaspoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
3/4 cup semisweet chocolate chips
1 Snickers bar, chopped, about 3 oz.
Preheat the oven to 350F. Beat the butter and both sugars in a large mixing bowl until light and fluffy. Add the egg and vanilla extract and mix well.
Mix the flour, salt, and baking soda in another bowl. Add the dry ingredients to the batter and mix until well blended. Stir in the chocolate chips and Snickers. Drop the dough by small scoops 2 to 3 inches apart on an ungreased cookie sheet. Flatten each scoop with the back of a spoon to about 3 inches in diameter.
Bake until the centers are still slightly soft to the touch, 11 to 14 minutes. Let cool on the cookie sheet for 5 minutes, then transfer to racks to cool completely.