Not nuts or raisins — chocolate chip cookies are tastier by adding ingredient everyone has
These cookies are delicious, moreish, and indulgent.
The old phrase ‘less is more’ has never been a favourite of mine. I prefer the ‘more is more’ mentality across most things in my life - but especially when it comes to food. That doesn’t mean massive portions (although it can), but it means I am always on the hunt for extra ingredients.
It’s a quirk that baffles my partner, who is a bit more of a meat-and-potatoes man, because whenever I am cooking dinner for us, I am forever adding more. More herbs, more side dishes, more effort - but I love it.
This approach comes into my baking, too. I am adding walnuts to carrot cakes, sweeteners to iced teas, and four different cheeses to scones. This recipe, however, may have taken the proverbial cake.
These cookies are known as ‘kitchen sink’ cookies because they have everything but the kitchen sink in them. The basic dough is simple enough to customise, and this recipe calls for caramel, chocolate, pretzels, and my favourite salty ingredient that most people will likely already have at home - crisps.
If you fancy, you could add nuts, M&Ms, coffee, or anything you fancy.
They’re super indulgent, super easy and absolutely delicious. The mix of salty and sweet makes for a perfect treat, and the recipe makes loads, so they’re a crowd pleaser too.
If you want to try this recipe yourself, you’ll need:
Ingredients
- Two cups of flour
- One teaspoon baking soda
- Half a teaspoon of salt
- One cup softened unsalted Butter,
- Three-quarters of a cup of light brown sugar
- Half a cup of white sugar
- One large egg
- Two teaspoons vanilla extract
- One and a half cups of milk chocolate chips
- 1 cup of caramel bits
- One cup of crushed ready salted crisps
- Half a cup of crushed pretzels
Method
Preheat the oven to 180°C. Line two baking sheets with parchment paper.
In a medium bowl, whisk the flour, salt and baking soda together
In a separate bowl, cream the butter and both sugars together with an electric mixer until light and fluffy.
Add the egg and the vanilla extract to the butter and sugar and mix until combined.
Add your dry ingredients to this mixture bit by bit, mixing on low until everything is combined
Add your chocolate, caramel, crisps and pretzels and stir to combine
Shape into golf-ball-sized balls and place them on the baking sheets, leaving a few inches around each to allow them to spread.
Bake for 10-12 minutes until the edges are crispy.
Take them out, let them sit for five minutes on the tray and then move them to a wire baking rack to cool completely.
