Loaded Chunky Cookies 3 Ways
Servings 2 dozen each flavor
Ingredients
- 5 1/2 cups all purpose flour
- 3 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 2 cups unsalted butter softened
- 1 1/2 cups firmly packed light brown sugar
- 1 cup granulated sugar
- 1 Tbsp pure vanilla extract
- 4 large eggs
- Mix-Ins:
- Cookie #1: 1 cup of milk chocolate covered toffee bits 1 cup of milk chocolate chips, 1 cup of toasted chopped hazelnuts
- Cookie #2: 1 cup of dried cherries 1 cup of white chocolate chips, 1 cup of toasted chopped macadamia nuts
- Cookie#3: 1 cup of Reese's pieces and 1 cup of semi-sweet chocolate chips and 1 cup of peanut butter chips
- Additional 1/2 cup of each flavor of baking chips plus 1-2 Tbsp heavy cream to thin
Instructions
- Preheat oven to 350°F. Line 3 large cookie sheets with parchment paper. Set aside.
- In a medium-size mixing bowl, sift together flour, baking powder, baking soda and salt. Set aside.
- Spread hazelnuts and macadamia nuts on a baking pan. Toast for 6-8 minutes, stirring as needed, then set aside to cool.
- In a large mixing bowl, cream butter on medium speed until light fluffy.
- Add brown sugar, granulated sugar and vanilla. Continue to beat on medium speed for 2-3 minutes until creamy and combined. Stop and scrape the sides of the bowl as needed.
- Add eggs one at a time, beating well after each addition.
- Lower the speed of the mixer then add the sifted dry ingredients gradually, beating well after each addition. Stop and scrape the bowl periodically. Continue to beat just until fully combined. The batter will be thick and creamy.
- Divide batter into three separate mixing bowls.
- To the first bowl: Add 1 cup of milk chocolate covered toffee bits, 1 cup of toasted hazelnuts and 1 cup of milk chocolate chips. Mix well.
- To the second bowl: Add 1 cup of dried cherries, 1 cup of white chocolate chips and one cup of toasted macadamia nuts. Mix well.
- To the third bowl: Add 1 cup of Reese's pieces, 1 cup of semi-sweet chocolate chips and 1 cup of peanut butter chips. Mix well.
- Drop the dough onto the prepared cookie sheets using a Tbsp, small ice cream or cookie scoop. Leave 2 inches between each cookie.
- Place into oven and bake for 12-14 minutes or until lightly browned.
- Cool on the pan for 5 minutes them remove to a cooling rack to cool completely.
- To glaze: Place 1/2 cup additional baking chips (each flavor) in 3 separate small microwave safe bowls. Add 1-2 Tbsp heavy cream. Melt in 30 second increments on 50% power, stopping to stir each time. Repeat until smooth. Drizzle cookies, and allow to dry.
- Store baked cookies in an airtight container at room temperature for up to one week. If stacking, place wax paper between layers.