- 1¾ cups (8¾ ounces) unbleached all-purpose flour
- ½ teaspoon baking soda
- 14 tablespoons (1¾ sticks) unsalted butter
- ½ cup (3½ ounces) granulated sugar
- ¾ cup (5¼ ounces) packed dark brown sugar
- 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
- Instructions
- Adjust oven rack to middle position and turn the heat to 375F. Line two baking sheets with parchment paper, set aside.
- Whisk the dry ingredients together:
- Whisk flour & baking soda together in a bowl, set aside
- Melt the Butter
- Heat 10 tablespoons butter in a skillet over medium heat until melted and then for another 1-2 minutes until the butter turns dark golden color. Transfer browned butter to a large heat proof bowl & stir in remaining 4 tablespoons butter until completely melted.
- Add Sugars & Eggs
- Add both sugars, salt & 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.
- Add Flour & Chocolate chips.
- Add flour to the butter mixture and using wooden spoon stir until just combined, about 1 minute. Add chocolate chips & stir again to make sure chocolate chips are evenly distributed.
- Shape the cookies
- 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.
- Bake
- 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.
- To Freeze
- 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 baking sheet, 2 inches apart and bake in a preheated to 375F oven. Add 3-4 minutes to the regular baking time.
Source Recipes : -Here-,
