Almond Joy – Chocolate Chip Cookies
Who else got stuck with a ton of Halloween Candy?
I do not know about yours but my neighborhood does not have many kids and we did not have lot of Trick or Treaters this year. That means I got stuck with a ton of candy. So…….. let the baking begin!
Turn your Halloween Candies into delicious cookies.
These are GIANT, I mean GIANT, soft, gooey chocolate chip cookies. Once batch makes 8 big cookies that are size of your palm. You could say that 1 cookie is meant to be shared, but who are we fooling! Sharing is NOT caring when it comes to these cookies.
They are certainly not diet friendly. Each cookie is about 3-4 servings. You can always make them smaller, if you do that make sure you adjust the the baking time.
Measure the flour correctly. Be sure to use a measuring cup made for dry ingredients (NOT a pyrex liquid measuring cup). Then, measure flour by scooping it into a measuring cup and leveling it with a knife or use a kitchen scale
Butter. Be sure to use cold butter. Straight from your fridge.
Eggs: Cold. Use straight from the refrigerator.
DO NOT over-bake these chocolate chip cookies! They will not look done when you pull them out of the oven, and that is GOOD. They will firm up as they sit on the cookie sheet for a few minutes.
Over-mixing. If you over-mix the ingredients in this best chocolate chip cookie recipe you may end up with flat cookies.
Ingredients are too warm. Sometimes over-mixing can also lead to your ingredients becoming too warm. If you notice this happening, you can chill the dough before baking to return the batter to room temperature.
Add – in substitute: You can mix and match different variety of chocolate. Total add in should be 2 cups.
- Prep time: 15 minutes
- Cook time: 10 minutes
- Serves: 8 cookies
Levain Bakery Almond Joy - Chocolate Chip Cookies! These are GIANT, soft, gooey chocolate chip cookies. Once batch makes 8 big cookies that are size of your palm.
- 1 cup unsalted butter, cold
- 3.5 cup all purpose flour
- 1/8 cup granulated sugar
- 1 cup brown sugar
- 2 large egg
- 1 tsp vanilla extract
- 1 tsp cornstarch
- 1 tsp baking soda
- 1 tsp salt
- 1 cup almond joy, 8 fun size
- 1/4 cup toasted unsweetened coconut
- 1/2 cup sliced almond
- 1/2 cup chocolate chips
- 1/2 tsp salt, to sprinkle on top
- 1/4 cup additional chocolate chips , to press into the cookie balls
Preheat oven to 410 degrees F
Cut the butter into small cubes. (20 small chunks)
Using your standing mixer with paddle attachment: Whip up the butter. You are looking for light and fluffy texture. It will take about a minute or two to be that consistency.
Add the white sugar and brown sugar whip on high speed until smooth about 3 minutes. You should not see any butter in the batter at this point. Scrape down the sides if needed.
Add the eggs (one at time ) and vanilla extract. Very important, do not over mix the egg. Mix only until its barely creamed together. (15-30 seconds). Scrape down the sides if needed.
Stir in flour, baking soda, baking powder, cornstarch and salt. Use your standing mixer on a very low speed or mix with hand until it combined together.
Now the fun part! Time for our add- ins: Add your chocolate chips, sliced almonds, cut up almond joys and toasted coconut flakes and gently fold them into the dough. You can do this part with your hand or your standing mixer ( low speed)
Divide dough in eight balls and place 4 cookie dough balls on each cookie sheet. Press additional chocolate chips onto each cookie ball and sprinkle on the sea salt.
Bake in preheated oven for approximately 9-10 minutes. Take them out when they are just BARELY starting to turn brown.
DO NOT over-bake these cookies! They will not look done when you pull them out of the oven At the end of the baking time, these almond joy – chocolate chip cookies won’t look done but they are. They will look a little doughy when you remove them from the oven. They may be lightly browned in a few places, which is exactly how you want them. They will set up as they sit on the cookie sheet for a few minutes. I never bake them more than 9 minutes. You will get big, tall and gooey cookies!
Cool the almond joy – chocolate chips cookies on the baking sheet for 5 minutes before removing to a wire rack to cool completely (or just eat them warm while the chocolate chips are melty)!
Store these chocolate chip cookies in an airtight container at room temperature for up to 5 days, or in the freezer for up to 2 months