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Adapted from Amateur Gourmet, adapted from Christina Tosi’s recipe on Regis and Kelly’s website
Makes 24 cookies (mind you, this is partially because I didn’t measure them the way I was supposed to)
1 cup butter (two sticks, unsalted)
1 cup granulated sugar
3/4 cup light brown sugar
1 Tbsp corn syrup
1 tsp vanilla extract
2 large eggs
1 3/4 cups all purpose flour
2 tsps baking powder
1 tsp baking soda
2 tsps Kosher salt
1 1/2 cups your favorite baking ingredients (I used dark chocolate chips and peanut butter chips)
1 1/2 cups your favorite snack foods (I used potato chips and pretzels)
1 Tbsp coffee grounds (mine were french vanilla flavored)
First, you want to crush/chop the baking ingredients and snack foods so they’re ready to go.
Now, in a stand mixer with the paddle attachment, cream the butter, sugars, and corn syrup together for 2-3 minutes, occasionally scraping the sides of the bowl with a spatula. It should be fluffy and pale yellow in color.
Add the eggs and vanilla on a lower speed to incorporate. Now for the scary part, turn the mixer to medium-high and set a timer for ten minutes. When the ten minutes is over, the dough should no longer be grainy; it will have doubled in size and should be a pale yellowish-white.
Add the flour, baking powder, baking soda and salt with the mixer on a lower speed. Mix just until incorporated, about 45-60 seconds. Be careful not to over-mix here. Keeping the mixer on the same low speed, add the baking ingredients and coffee grounds and mix until incorporated. Then, do the same with the snack foods.
Ideally, you then use a 6 oz ice cream scoop to place balls of dough onto a parchment-paper-lined cookie sheet. Wrap the cookie sheets tightly and pop them in the fridge for a minimum of an hour or up to one week.
DO NOT BAKE your cookies from room temperature or they will not hold their shape.
Heat the oven to 400 F. Take the plastic off your cookies and bake 9 to 11 minutes. While in the oven, the cookies will puff, crackle and spread.
At 9 minutes, the cookies should be browned on the edges and just beginning to brown towards the center. Leave the cookies in the oven for the additional minutes if these colors don’t match up and your cookies still seem pale and doughy on the surface. (Note: I had to leave mine in the oven for about 12 minutes.)
Cool the cookies completely on the sheet pan (haha, right) before transferring to a plate or an airtight container or tin for storage. At room temp, they’ll keep five days.