Nutty Everything Chocolate Chocolate Chip Cookies
These are the chocolate lovers dream, discovered with experimentation with traditional cookie recipes, made with chocolate chips, M&Ms, Kit Kat, and walnuts, the entire family will be tackling each other for the last one
These are the chocolate lovers dream, discovered with experimentation with traditional cookie recipes, made with chocolate chips, M&Ms, Kit Kat, and walnuts, the entire family will be tackling each other for the last one
- 1 egg
- 1 tablespoon vanilla extract
- 2 cups all purpose flour
- 0.5 teaspoon baking soda
- 1 cup brown sugar
- 0.5 teaspoon salt
- 0.75 cup butter melted
- 0.5 cup granulated sugar
- 1 package chocolate pudding (i prefer snack pack)
- 1 egg yolk
- 1 package m&ms (about 1/4 cup)
- 1 kit kat bar
- 2 cups milk chocolate chips
- 0.25 cup crushed walnuts
- Carbohydrate 41.5327391768616 g
- Cholesterol 48.5077777777778 mg
- Fat 17.3755865080882 g
- Fiber 1.45728950454452 g
- Protein 4.44945204727474 g
- Saturated Fat 10.1235818575718 g
- Serving Size 1 1 Serving (71g)
- Sodium 119.345518950747 mg
- Sugar 40.0754496723171 g
- Trans Fat 1.43474777394083 g
- Calories 339 calories
Step-by-step
- Preheat oven to 350 degrees F.
- In a mixing bowl sift together flour, baking soda, and salt.
- In another mixing bowl mix together brown and white sugars, Mix in egg, egg yolk, and vanilla and beat until creamy.
- In a microwave safe bowl add the 3/4 cup butter and 1/4 cup milk chocolate chips. Microwave on high for 30 seconds, stir, then microwave another 30 seconds until chocolate and butter are evenly melted, then stir together.
- Add the chocolate/butter mix to the sugar, eggs, and vanilla mix and beat until thick and creamy.
- Slowly add the flour, baking soda, and salt from the other bowl and blend until you have a thick batter. Add the chocolate pudding and blend well. Add the rest of the chocolate chips, the M&Ms, and walnuts. Open the kit kat bar and seperate bars, then break into 1/4 inch pieces and add to mix. Stir all the toppings into the batter well.
- Scoop heaving tablespoons onto a greased pan or baking sheet, placed at least 2 inches apart. Place in oven preheated to 350 degrees F. Bake for 10-12 minutes
Baking chocolate cookies with an assortment of mix-ins often fails because people dump everything into a standard dough without accounting for extra moisture and weight, resulting in flat, greasy discs instead of thick rounds. Transforming random pantry items and leftover chocolate bars into a structured cookie requires precise handling of fats and sugars. Historically, loaded drop cookies gained popularity as bakers sought ways to use up broken confections and baking remnants rather than discarding them.
- Melt the butter and a portion of the chocolate chips together at 30-second intervals to emulsify the fats correctly before combining them with the sugars.
- Sift the two cups of all-purpose flour, baking soda, and salt thoroughly to evenly distribute the leavening agent throughout the heavy batter.
- Space the cookie mounds at least two inches apart on the baking sheet to allow proper air circulation during the ten to twelve minute bake time at 350 degrees Fahrenheit.
- Store baked cookies in an airtight container at room temperature for up to four days, or freeze the unbaked dough scoops for later baking.
Managing ingredient ratios ensures the added candies and crushed wafers maintain structure rather than melting completely into puddles during baking. Controlling oven temperature guarantees the centers remain soft while edges set firmly.
