Soft and chewy homemade cookies made with loads of chocolate chip morsels and almond joy candy.
- 1¾ cups unbleached all-purpose flour, 8¾ ounces fluffed, gently scooped, leveled (1 cup = 150 g)
- ½ teaspoon baking soda
- 14 tablespoons unsalted butter, 1¾ sticks
- ½ cup granulated sugar, 3½ ounces
- ¾ cup packed dark brown sugar, 5¼ ounces
- 1 teaspoon table salt
- 2 teaspoons vanilla extract
- 1 large egg
- 1 large egg yolk
- 1¼ cups semisweet chocolate chips or chunks
- ¾ Almond Joy Candies
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Adjust oven rack to middle position and turn the heat to 375°F. Line two baking sheets with parchment paper set aside.
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Whisk 1¾ cups flour & ½ tsp baking soda together in a bowl, set aside
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Heat 10 tablespoons butter in a skillet over medium heat until melted and then for another 1-2 minutes until the butter turns a dark golden color. Transfer browned butter to a large heatproof bowl & stir in the remaining 4 tablespoons butter until completely melted.
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Add 1/2 cup sugar, 3/4 cup brown sugar, 1 tsp salt & 2 tsp vanilla to the melted butter and stir/whisk until fully incorporated. While continuing to whisk, add egg & yolk, continuing to whisk until the mixture is smooth. Let it sit for 3-5 minutes. Stir for 30 seconds. Repeat the process of resting and stirring 2 more times until the mixture has thickened & is smooth and shiny.°
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Add the flour mixture to the butter mixture and using a wooden spoon stir until just combined about 1 minute. Add chocolate chips & stir again to make sure chocolate chips are evenly distributed.
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Using a 1 tablespoon-sized ice cream scoop (2- 2.5 inches cookies), or a 3 tablespoon-sized ice cream scoop (for larger & thicker cookies), divide the dough & arrange on the baking sheet about 2 inches apart. Stick about 4 (for smaller sized cookies) or 7-8 (for larger cookies) Almond Joy candies on top of each cookie ball.
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Bake cookies for 6-8 minutes for smaller cookies or 10-14 minutes for larger cookies, until cookies are slightly golden & puffy. The centers are supposed to still be soft, but the edges will have begun to set. Transfer cookies to a wire rack & allow to cool before serving.
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Shape the cookie dough and set it on a baking sheet. Adorn with almond joy candies. Freeze for 3-4 hours. Transfer to a ziplock bag & store for up to 1 month. To bake: set frozen cookie balls on a parchment paper-lined a baking sheet, 2 inches apart and bake in a preheated to 375°F oven. Add 3-4 minutes to the regular baking time.