Okay, you’ve decided to take the plunge and make these unusual cookies.  Pay strict attention to the ingredients list, as these will not turn out right if you miss out on something or make an incorrect measurement. Remember, baking is a science, whereas cooking is an art.

Be very mindful of the timing. These are big, dense cookies so they are going to take longer to bake than your average sheet of chocolate chip cookies would. But don’t wander off and get distracted, thinking you have plenty of time, either. These can go from perfect to scorched in no time flat! Look for slightly browned edges with centers that still look like they might not be done.

 

INGREDIENTS

For the Graham Crumb Mixture

⅓ cup (48 grams) graham cracker crumbs

1 tablespoon milk powder

1½ teaspoons granulated sugar

⅛ teaspoon kosher salt

1 tablespoon unsalted butter, melted

1 tablespoon heavy cream

For the Cookies

1⅓ cups (225 grams) bread flour

½ teaspoon baking powder

¼ teaspoon baking soda

1 teaspoon kosher salt

1 cup (225 grams) unsalted butter, at room temperature

1 cup (200 grams) granulated sugar

⅔ cup (150 grams) light brown sugar

1 Tbsp. light corn syrup

1 egg

½ teaspoon vanilla extract

¾ cup (150 grams) mini chocolate chips

½ cup (100 grams) mini butterscotch chips

Prepared graham mixture

⅓ cup (40 grams) old-fashioned rolled oats

2½ teaspoons ground coffee

2 cups (50 grams) potato chips

1 cup (50 grams) mini pretzels

 

DIRECTIONS

1. Prepare Graham Mixture:In a small bowl, stir together the graham cracker crumbs, milk powder, sugar and salt. Whisk together the butter and heavy cream, then add to the dry ingredients. Toss with a fork until the mixture is evenly moistened; set aside.
2. Prepare the Cookie Dough:In a medium bowl, whisk together the flour, baking powder, baking soda and salt; set aside.
3. Combine the butter, both sugars and glucose in the bowl of a stand mixer fitted with the paddle attachment and cream together on medium-high speed for 2 to 3 minutes. Scrape down the sides of the bowl, add the egg and vanilla, and continue to beat for 7 to 8 minutes.
4. Reduce mixer speed to low and add the flour mixture. Mix just until the dough comes together, no longer than 1 minute. Scrape down the sides of the bowl with a spatula.
5. Still on low speed, add the chocolate chips, butterscotch chips, graham mixture, oats and coffee, and mix until just incorporated, about 30 seconds. Add the potato chips and pretzels and again, mix only until barely incorporated, 15 to 20 seconds.
6. Using a 2¾-ounce ice cream scoop (or a ⅓-cup measuring cup), portion out the dough onto a parchment-lined baking sheet. Pat the tops of the cookie dough domes flat. Wrap the sheet pan tightly in plastic wrap and refrigerate for at least 1 hour, or up to 1 week.

1. Bake the Cookies: Preheat oven to 375 degrees F. Arrange the chilled dough a minimum of 4 inches apart on parchment- or Silpat-lined sheet pans (should be about 6 cookies per sheet).
2. Bake for 18 minutes. The cookies will puff, crackle, and spread. After 18 minutes, they should be very faintly browned on the edges yet still bright yellow in the center. Give them an extra minute or so if that’s not the case.
3. Cool the cookies completely on the sheet pans before serving or storing. The cookies can be kept in an airtight container at room temperature for up to 5 days, or frozen for up to 1 month.

 

USE RED NEXT PAGE LINK BELOW

NEXT

Quick Tip:  Make sure you use ground coffee beans, not instant coffee or espresso powder. You don’t want the coffee dissolving into the cookie batter.

Thanks to Brown Eyed Baker for this tasty recipe!