December 9, 2010
My brain train quickly came to a halt at the glorious Twix. Why not chop up Twix bars, throw them in, and see what happens? Admittedly, it's sorta like putting cookies INTO cookies, but who says you can't do that?
The result was completely awesome, with the development of my husband's new FAVORITE cookie. After picking up one of the freshly baked wonders, still warm from the oven, he took a tentative bite, not expecting anything too wondrous. Then the next words from his mouth were, "These are freakin' AWESOME!"
Coming from my husband, who's usual response to a dish he likes is an abbreviated grunt and maybe a nod of his head, this was high praise indeed. For the dough base I adapted my favorite chocolate chip recipe from Baking Illustrated. These cookies are great out of the oven and still taste good the next day. They can be baked immediately, or if you allow the dough to rest overnight in the refrigerator they develop an even deeper flavor. They are dense, thick and chewy, with a little crispness on the edges. Yum!
Chunky Twix Cookies
Yield: 24 cookies Printable Recipe
2 cups plus 2 tbsp all-purpose flour
1/2 tsp. baking soda
1/2 tsp. salt
12 tbsp. unsalted butter, melted and cooled until warm
1 cup packed brown sugar
1/2 cup granulated sugar
1 large egg plus 1 egg yolk
2 tsp. vanilla extract
2 cups coarsely chopped Twix bars
Preheat oven 325°. Coarsely chop the Twix bars (about 1/4-inch chunks). I like to cut each bar in half lengthwise, and then make several cuts width ways to make even blocks. In a medium bowl, whisk together the flour, baking soda and salt; set aside. In the bowl of an electric mixer, mix butter and sugars until thoroughly combined. Beat in egg, yolk, and vanilla until combined. Add dry ingredients to the sugar mixture and beat at low-speed just until combined. Gently stir in the Twix chunks.
Roll 1/4 cup of dough into a ball, place formed dough onto cookie sheet, leaving ample room between each ball. Bake until cookies are light golden brown and outer edges start to harden yet centers are still soft and puffy (about 15-18 minutes). Do not overbake.
Allow the cookies to cool completely on the baking sheet. Since the caramel from the Twix can make the cookies stick a little, I use an offset spatula to slide under the cookies without breaking them apart. Enjoy!