You intrigued me sir/madame/chef. I will gladly accept one box of 6 to 12 pieces mailed
bbubblebees
I know it’s tagged as ‘no recipe’ but these look too good not to ask 😍
Could you give us an outline at least?
123throwawaybanana
Butterscotch chips, white chocolate chips, mini chocolate chips (dark or semisweet), potato chips, and are those also Skor bits?
Dependent_Top_4425
Omfg I don’t know whats all in there but I want these!!!
Gryffin_Ryder
“Just Enough”? More like “Absolutely What is Needed”!
Creative_Work61
YUM 😍
beetlekittyjosey1
These look amazing
RubyDax
I’m down! Send me a dozen. That should be…just enough. 🤭
ShadowFred5100
Just enough for dream experience
Arlenna7
I probably would end up eating most of the batter before it gets to the oven lol
Kinniito
those look DELICIOUS, but the different flavors might be a little too much when they’re together
Wild_Morning7101
Look yummy
boozle222
Mercy
CerealUnaliver
This is the worst bc I’m super hungry. I mean that in the best way poss.
CerealUnaliver
Try this recipe but swap out the cocoa powder for Hershey’s Special Dark coco powder. Oreo vibes. Thank me later.
meggydux
Wow, thank you for the love! Here is the general recipe (I’m not a professional, just took notes while experimenting):
-2 sticks of butter (1 cup), browned and cooled
-1 tbsp vanilla
-100 g white sugar
-200 g brown sugar
-2 eggs+1 yolk
-50 g cocoa powder
-250 g flour (I used a 1:1 gluten free blend, but I’m sure AP would be delightful)
-1 tsp baking soda
-1/2 tsp baking powder
-1 tsp pink Himalayan salt
-1 tsp espresso powder (optional)
-2 cups of add-ins of your choice (my faves are mini semisweet chocolate chips, white chocolate chips, potato chips, and my homemade toffee. Today I used peanut butter chips as well. I’ve also used sweetened coconut flakes with great success. You do you, and add to your heart’s content!)
To the cooled brown butter, whisk in vanilla. Add both sugars and mix until well combined (I use a hand mixer or stand mixer). Add the eggs and yolk and mix until somewhat fluffy and well combined.
In a separate bowl, combine all of the dry ingredients and whisk together until uniform in color. Add to the wet ingredients and mix until just combined and no dry streaks are present. Stir in mix-ins. Refrigerator at least 1 hour.
Take out of the fridge while the oven preheats to 350F. I used a 2tbsp scooper packed pretty tightly and placed on a parchment lined cookie sheet about 2-3 inches apart (I cook only 6-8 at a time). Press down to flatten a bit.
Bake for 10-12 minutes (I like them a little fudgy inside). When you remove them from the oven, gently bang the pan down a couple of times to flatten. Sprinkle with flaky salt.
Tips:
– I highly recommend refrigerating, especially when working with gluten free flour. I think it really helps it to hydrate and greatly improves the texture. I’m not a gluten free baker generally, but when I do, I always let a batter or dough sit for 20+ minutes. For me, there’s a noticeable difference.
– I like to increase the heat to 355 in between batches. Once it reaches 355, I put the next batch in and reduce to 350. I feel like it helps adjust for the lost heat from opening the door.
– I recently learned how to make nicely shaped circular cookies! Right when they’re out of the oven, I put a large mug face down over them and swirl in a circle gently. It takes some practice to get the hang of it, but it makes them very uniform!
– Have fun. Add the stuff you like. Blow a kiss into the oven. Feed some people, they’ll feel the love. Enjoy.
💗
Edit: formatting
cupidslazydart
Ooh I love this idea! Every bite with a different combination of chips omg. I must try this with my base recipe.
18 Comments
Are those potato chips? 🤤🤤
You intrigued me sir/madame/chef. I will gladly accept one box of 6 to 12 pieces mailed
I know it’s tagged as ‘no recipe’ but these look too good not to ask 😍
Could you give us an outline at least?
Butterscotch chips, white chocolate chips, mini chocolate chips (dark or semisweet), potato chips, and are those also Skor bits?
Omfg I don’t know whats all in there but I want these!!!
“Just Enough”? More like “Absolutely What is Needed”!
YUM 😍
These look amazing
I’m down! Send me a dozen. That should be…just enough. 🤭
Just enough for dream experience
I probably would end up eating most of the batter before it gets to the oven lol
those look DELICIOUS, but the different flavors might be a little too much when they’re together
Look yummy
Mercy
This is the worst bc I’m super hungry. I mean that in the best way poss.
Try this recipe but swap out the cocoa powder for Hershey’s Special Dark coco powder. Oreo vibes. Thank me later.
Wow, thank you for the love! Here is the general recipe (I’m not a professional, just took notes while experimenting):
-2 sticks of butter (1 cup), browned and cooled
-1 tbsp vanilla
-100 g white sugar
-200 g brown sugar
-2 eggs+1 yolk
-50 g cocoa powder
-250 g flour (I used a 1:1 gluten free blend, but I’m sure AP would be delightful)
-1 tsp baking soda
-1/2 tsp baking powder
-1 tsp pink Himalayan salt
-1 tsp espresso powder (optional)
-2 cups of add-ins of your choice (my faves are mini semisweet chocolate chips, white chocolate chips, potato chips, and my homemade toffee. Today I used peanut butter chips as well. I’ve also used sweetened coconut flakes with great success. You do you, and add to your heart’s content!)
To the cooled brown butter, whisk in vanilla. Add both sugars and mix until well combined (I use a hand mixer or stand mixer). Add the eggs and yolk and mix until somewhat fluffy and well combined.
In a separate bowl, combine all of the dry ingredients and whisk together until uniform in color. Add to the wet ingredients and mix until just combined and no dry streaks are present. Stir in mix-ins. Refrigerator at least 1 hour.
Take out of the fridge while the oven preheats to 350F. I used a 2tbsp scooper packed pretty tightly and placed on a parchment lined cookie sheet about 2-3 inches apart (I cook only 6-8 at a time). Press down to flatten a bit.
Bake for 10-12 minutes (I like them a little fudgy inside). When you remove them from the oven, gently bang the pan down a couple of times to flatten. Sprinkle with flaky salt.
Tips:
– I highly recommend refrigerating, especially when working with gluten free flour. I think it really helps it to hydrate and greatly improves the texture. I’m not a gluten free baker generally, but when I do, I always let a batter or dough sit for 20+ minutes. For me, there’s a noticeable difference.
– I like to increase the heat to 355 in between batches. Once it reaches 355, I put the next batch in and reduce to 350. I feel like it helps adjust for the lost heat from opening the door.
– I recently learned how to make nicely shaped circular cookies! Right when they’re out of the oven, I put a large mug face down over them and swirl in a circle gently. It takes some practice to get the hang of it, but it makes them very uniform!
– Have fun. Add the stuff you like. Blow a kiss into the oven. Feed some people, they’ll feel the love. Enjoy.
💗
Edit: formatting
Ooh I love this idea! Every bite with a different combination of chips omg. I must try this with my base recipe.