After polishing off an entire carton of Ben and Jerry’s “Everything but the Kitchen Sink” ice cream, I was craving more………….must be the weather. Instead of buying and eating another entire carton of ice cream I decided to make a cookie that encompassed the same flavors as my Ben and Jerry’s because it is harder to eat an entire batch of cookies than it is to inhale that tub of ice cream (or maybe not, as I found out).
I started with this recipe that I have used a number of times when I craved chocolate but didn’t feel like a brownie but modified it a bit.
The recipe produces a soft, chewy cookie that lends itself to being the perfect backdrop for a number of add-in possibilities. Don’t get me wrong, the cookie itself still shines, it just does so in a ‘not-in-your-face’ sort of way. I have to say that this recipe more than hit the spot. I found myself grabbing one every time I entered the kitchen which I made sure was quite frequent. Like many chocolate cookies, I find the flavor only improves as they cool and seems to intensify a bit. After cooling a bit the cookie remains soft and chewy with a bit of creaminess from the white chocolate, a bit of saltiness from the peanut butter cups and a bit of sweetness from the toffee and a bit of crunch from the nuts. All in all, these cookies have something for everyone.
These were so dangerous for me, I ended up taking them to a work event just to get them out of my house. Needless to say these were polished off in no time flat by the gentlemen and several commented “these are so much better than anything my mom every made”. The best compliment one can get in my book.
I have amounts for the ‘add-ins’ listed below but feel free to add more or less of an ingredient, I just eye-balled it and when by what I had on hand.
I rate this cookie a 9
Chewy Chocolate Cookies with White Chocolate, Toffee, Peanut Butter and Almonds
inspired by Ben and Jerry’s Everything But…. ice cream
2 cups flour
½ cup cocoa powder
2 teaspoons baking powder
½ teaspoon salt
12 ounces semisweet chocolate, chopped
4 ounces bittersweet chocolate, chopped
4 large eggs
2 teaspoons vanilla extract
1 teaspoon instant espresso powder (optional)
10 tablespoons (1 1/4 sticks) unsalted butter, softened
1 1/2 cups packed (10 1/2 ounces) light brown sugar
1/2 cup (3 1/2 ounces) granulated sugar
4 oz. good quality white chocolate, coarsely chopped (I used Ghirardelli)
½ cup chopped chocolate covered Almonds (or regular almonds)
¾ cup toffee pieces
1 heaping and overflowing of cup chopped peanut butter cups (I used Reese’s)
*again, add more ‘add-ins’ if you want, i just didnt’ have any more on hand or i might have upped the amount of white chocolate and almonds for sure!
In a small bowl wisk the flour, cocoa powder, baking powder, and salt.
Melt the semi-sweet and bittersweet chopped chocolate in medium heatproof bowl. Be careful not to scorch or burn chocolate. Set aside to cool.
In a small bowl wisk the eggs, vanilla and Espresso powder until combined.
In a mixing bowl, beat the butter until smooth and creamy. Add sugar and beat another minute. Add the egg mixture until well mixed. Gently add the melted and cooled chocolate and beat until combined
Slowly add the flour mixture and beat until just combined. Do not overbeat. Gently fold in your ‘add-in’ options.
Cover with dough with lid or plastic wrap and let stand at room temperature until consistency is scoopable and fudge like, about 30 minutes.
Preheat oven to 350.
Line baking sheet with parchment paper. Scoop dough onto sheet and bake for 10-12 minutes or until edges are set but centers are soft.
Allow cookies to cool on sheets about 10 minutes before transferring to racks to cool completely.