Milk Chocolate Chunk Cookies w. Kettle Chips, Pecans & Toffee

Call them kitchen-sink cookies, garbage or trash cookies...I call them ‘oh yeah that sounds good, ooh! and that too, toss ‘em in!’ cookies. This whole experiment stemmed from an email from King Arthur Flour alerting me that it was National Chocolate Chip Cookie week. My husband loves my OG chocolate chip cookies, so I made those to appease him, but I wanted to try some variations too. The second one I made was actually an adaptation of my oatmeal raisin, but I subbed in dark chocolate for the raisins and it played nicely with the spicy and warm cinnamon. The third is the one I am sharing today - let’s nickname it the ‘Currently Craving’ cookie since you can pretty much change any of the add-ins to be what sounds good in the moment or what you have on hand!

Chocolate Chip Cookie Variety

Milk Chocolate Chunk Cookies w. Kettle Chips, Pecans, & Toffee // Makes 4 dozen

¾ c vegan shortening

¼ c unsalted butter, room temperature

¾ c brown sugar, lightly packed

¾ c sugar

2 eggs

1 tsp vanilla

1 tsp baking soda

¾ tsp salt

2 ¼ c flour

6 oz milk chocolate, roughly chopped

½ c toffee bits

1 c plain, salted kettle chips, broken into bite-sized pieces

⅔ c pecan halves, toasted and chopped

Preheat oven to 375 degrees.

In a bowl of a mixer fitted with the paddle attachment, cream together shortening, butter, and sugars until light and fluffy; 2-3 minutes. Add eggs and beat thoroughly for 3-4 minutes. Add vanilla, soda, and salt; mix to completely combine. Measure in flour, pulse lightly to start the process, then mix on medium speed until just combined. Remove the bowl from the stand and add remaining ingredients. Mix in with a wooden spoon until just combined, being careful not to crush the chips.

Milk Chocolate and Chips

Using a small scoop (2-3 tablespoons), portion dough onto parchment lined sheet pans and bake 8-10 minutes. I check at 7 minutes, turn if needed, then add more time. Cool for 2 minutes on pan then transfer to a wire rack to cool completely.

I love the milk chocolate/toffee combo because it takes me back to the days of selling SEE’s chocolate bars to raise money for my 7th grade NASA science trip. Yes, I just said that. I’m also obsessed with salty-sweet and have always wanted to try chips in a cookie. Use whatever little bits and flavors you like, and switch up any of the ingredients after the flour to create your own unique cookie! 

Cookies and Coffee


Then have two with a cup of afternoon (or breakfast, I'm not judging) coffee. 

With a full heart and an empty plate,

Katie
 

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