Sunday, March 24, 2013

Chocolate Junk Cookies

Do you ever just have the urge to throw a bunch of random ingredients into a cookie and see what happens? Well, that was me yesterday. I wanted something chocolatey and I wanted a cookie. But, I also wanted peanut butter, Oreos, sprinkles, and potato chips. From these cravings came a cookie that I am pretty much addicted too. I call it the Chocolate Junk Cookie. Allow me to introduce you...

I've already eaten close to 12 in the past 2 days. Good thing I'm giving these things away tomorrow, huh? I know that calling something you bake junk may not be the best title possible, but I felt it appropriate in this case. I literally rounded up a bunch of "junk", threw it into my mixing bowl and created this cookie.

I realize in the cookie war, there are "crunchy" people and "chewy" people. I tend to hang out more on the chewy side, as I really enjoy soft cookies. These definitely are more for the chewy lover. Inside is super soft and almost cake-like, while the outside is firm but not crunchy. Dunk em in milk, and say mmm!

Chocolate Junk Cookie
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup cocoa
1 cup unsalted butter, at room temperature
1 cup granulated sugar
1 cup dark brown sugar
2 large eggs
1 tablespoon vanilla extract
½ cup white chocolate chips
½ cup peanut butter chips
1 cup semi-sweet chocolate chips
1 cup chopped Oreos
1/3 cup crushed potato chips (I used Ruffles)

Preheat oven to 375 degrees F. Line your baking sheet with parchment paper. 
In a medium sized bowl, sift flour, baking soda, salt, and cocoa. With a standard or hand held mixer, cream butter and sugars together until creamy and smooth. Add in eggs, one at a time. Add in vanilla extract.
Add flour mixture to mixer a 1/2 cup at a time and mix until flour disappears. Stir in white chocolate and semi sweet chocolate chips, peanut butter chips, potato chips, and Oreos. Drop cookie dough by rounded tablespoons onto baking sheet, about 2-3 inches apart.
Bake cookies for 8-10 minutes. Allow cookies to sit on baking sheet for 5 minutes after removing from the oven. Transfer cookies to a cooling rack and cool completely.

Dipping Chocolate
6 oz semi-sweet chocolate (I used chocolate chips)
1-3 tablespoons vegetable shortening
Rainbow sprinkles

Melt chocolate in microwave with 1 tablespoon shortening in 30 second increments. Add shortening as needed to reach desired texture. Chocolate should be smooth and shiny. Allow chocolate to cool for 10 minutes before using.

Dip cookie in chocolate, transfer to parchment or wax paper and cover chocolate coating with rainbow sprinkles. Allow chocolate to cool and set before transferring to air tight container (I put parchment paper between each cookie layer).

1 comment:

  1. OMG the potato chips sold me. Love this! And the sprinkles are so pretty.