Best Ever Monster Cookie Recipe
We’ve been on a regular cookie-making cycle over here with everybody sharing the same workspace all day long, and it doesn’t look like it’s going to stop anytime soon. I love a good bakery-style, big chewy cookie, and I found the most excellent recipe at Sprinkles and Scribbles, and it was the absolute best way to use up our leftover mini eggs and Smarties from Easter! This is a recipe we’ve used over and over again since…and it works great with whatever mix-in we’ve put in it (we tried chocolate chips, and white chocolate and cranberry too!)
Recipe
Best Ever Monster Cookie Recipe
2 cups + 2 tbsps all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
2/3 cup butter, melted and slightly cooled
3/4 cup dark brown sugar
3/4 cup granulated sugar
1 egg + 1 egg yolk
2 tsp vanilla extract
1 cup chocolate chips/mini eggs roughly chopped
Directions
In a bowl mix together all-purpose flour, baking soda and salt.
Add the white sugar and brown sugar to melted and cooled butter, and mix on high speed for 2-3 minutes
Add the egg, yolk and vanilla to the mixture and mix for another minute or so. The batter will look light and fluffy.
Add dry ingredients and mix until all the dry mixture is combined with the wet ingredients, but be careful not to overmix.
Fold in your mix-in of choice (mini eggs, smarties, chocolate chips) and divide the batter into about 18 equal round balls of dough.
Put dough balls in the fridge for least 2 hours or overnight.
Preheat oven to 325F degrees. Place cookie dough balls on a parchment-lined cookie sheet about 1.5 inches apart.
Bake for 14-18 minutes. The sides should start to brown on the sides but the center will look soft.
Allow cookies to cool for at least 20 minutes on the cookie sheet before removing to a cooling rack (or eating!)
Recipe from Sprinkles and Scribbles
