Saturday, May 5, 2012

Snicker Chippers

I was in the mood for something sweet, gooey and delicious. These are exactly that. These cookies make you work, but the results are well worth it! You have to definitely be a Snickers fan to enjoy them, but if you are you won't be able to put them down. Calories can't be considered here, trust me. You might as well put the bikini away if you are baking these. Honestly, I think I gained weight just looking at them. Who am I kidding, I'll stuff one of these in my mouth and ten minutes later whine about the size my of thighs. Maybe I should have named these cookies "Thigh Killers". Hell, I gave up on small thighs a long time ago - they just weren't meant for me. On that note, I think I'll have another cookie. Who likes skinny jeans anyway?

Chewy Chocolate Chip Snicker Cookie

2 cups all purpose flour
½ teaspoon baking soda
16 tablespoons unsalted butter
¾ cup brown sugar
½ cup granulated sugar
¾ teaspoon salt
2 teaspoons vanilla extract
2 large eggs
1 ½  cup sliced Snickers, (approximately 4 king size candy bars or one bag of mini size Snickers)
1 cup chocolate chips

Heat oven to 375 degrees F. Line bake sheet with parchment paper.
Place flour and baking soda together in a bowl and whisk to combine; set aside.
Place 10 tablespoons butter in 10-inch skillet over medium-high heat until melted, about 2 minutes. Continue cooking and using the handle of pan to swirl the butter around in the skillet. Swirl butter constantly until it becomes a dark golden brown in color and gives off a nutty aroma, 1 to 3 minutes. Remove skillet from heat and transfer browned butter to large heatproof bowl. Stir remaining 6 tablespoons of butter into hot butter until completely melted.
Add both sugars, salt, and vanilla to brown butter mixture and whisk until fully incorporated. Add eggs and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Rest mixture for 3 minutes, then whisk for another 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth, and shiny. Using sturdy rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute. Stir in chocolate chips giving dough final stir to ensure no flour pockets remain.
Using a #24 cookie scoop (basically a small ice cream scoop) or using a spoon scoop out approximately two heaping tablespoons of dough and flatten it into a round disc and place a Snickers slice on top. Fold edges over Snickers to seal it in. (Optional: For added richness press in chopped Snickers on top). Place cookies 2 inches apart on parchment lined baking sheets.
Bake cookies 1 sheet at a time until cookies are golden brown and still puffy, and edges have begun to set but centers are still soft, about 10 to 14 minutes. Transfer baking sheet to wire rack to cool cookies.

Recipe courtesy of Bakers Royal

No comments:

Post a Comment