We here at All City Candy love everything sweet, and when it comes to incorporating the candy we sell in our store and online into other treats, like say COOKIES, we are 100% on board. So we decided to feature one of our favorite cookie recipes, adapted from Alton Brown’s classic “Chewy Chocolate Chip Cookie” recipe.
What makes our version different? We are so glad you asked! Instead of ordinary semi-sweet chocolate chips, we use a festive winter candy, Sno-Caps Semi-Sweet Chocolate Nonpareils, plus we’ve changed up the ingredients a bit.
Swapping out the ordinary old chocolate chips for Sno-Caps candies gives these cookies a touch of pizzazz and an added bit of sugary crunch that elevates your sweet treats from yum to wowza! Now, grab your apron, break out the mixer, and let’s whip up a batch of these onomatopoeia inspiring cookies.
1. Melt the butter in the microwave until almost completely liquid.
2. Sift together the flour, salt, and baking soda. (No Sifter, no biggie: Combine the dry ingredients and whisk them up to distribute the salt and baking powder.)
3. Pour the butter into your stand mixer’s work bowl (or a large bowl if you are mixing by hand or with a hand mixer). Add the three sugars and beat with the paddle attachment on medium speed for three minutes.
4. Meanwhile, in the bowl you melted your butter in, whisk together the whole egg, egg yolk, milk, and vanilla extract.
5. Slow the mixer to “stir” and drizzle the egg mixture into the butter and sugar. Mix until thoroughly combined, about 30-60 seconds. Scrape down the bowl with a rubber spatula.
6. Dump the dry ingredients into the wet, and mix on a low speed for 30 seconds. Scrape the bowl with a rubber spatula and mix for an additional 30 seconds.
7. Remove the bowl from the mixer and stir in (by hand!) the Sno-Caps candies. Mixing by hand will ensure less damage to the chips.
8. Chill the dough for 1 hour in the fridge or 30 minutes in the freezer. YOU MUST DO THIS STEP! If you don’t, your cookies will be flat and sad like Wile E. Coyote when he gets run over by the Roadrunner driving a Mack truck.
9. Heat the oven to 375 degrees F
10. Scoop the dough into walnut shell sized portions and drop onto parchment or silicone lined baking sheets about 2-3 inches apart.
11. Bake for 10-13 minutes, or until your preferred level of doneness has been achieved.
12. Remove tray from the oven and wait at least 5 minutes before devouring to help prevent “pizza burn” mouth.
13. Put on a fuzzy robe, slide on some comfy slippers, pour a tall glass of ice-cold milk (both moo and nut varieties go well with these cookies), and ENJOY!
If you don’t want to bake all the batter at once, these cookies freeze extremely well -- just portion the batter and freeze.
Variation: Looking for an alternate to sugar cookies for St. Patrick’s Day? Make these cookies and color the dough green using gel food coloring at step five. Also, instead of using Sno-Caps candies, use Mini Rainbow Nonpareils, which can be found in the bulk section at our store and online at AllCityCandy.com. Now you’ve just made Leprechaun Crack!
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