Recipe courtesy of Molly Yeh
Recipe courtesy of Molly Yeh
Show:
Girl Meets Farm
Combine Cookies
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- Level: Easy
- Total: 1 hr 15 min (includes cooling time)
- Active: 20 min
- Yield: 12 to 13 big cookies
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- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 13 servings
- Calories
- 442
- Total Fat
- 20 g
- Saturated Fat
- 12 g
- Carbohydrates
- 64 g
- Dietary Fiber
- 4 g
- Sugar
- 31 g
- Protein
- 7 g
- Cholesterol
- 68 mg
- Sodium
- 308 mg
This is Molly’s farm version of an ‘everything but the kitchen sink cookie’ - it has peanut butter-filled pretzels that Nick has by the gallon in the shop, espresso beans to keep the beet truck drivers awake and alert during the long harvest days and rich cocoa powder that mimics the nutrient-dense soil! Bonus: once they’re baked, the mix-ins look like organic matter in the soil. Fun.
- Level: Easy
- Total: 1 hr 15 min (includes cooling time)
- Active: 20 min
- Yield: 12 to 13 big cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 13 servings
- Calories
- 442
- Total Fat
- 20 g
- Saturated Fat
- 12 g
- Carbohydrates
- 64 g
- Dietary Fiber
- 4 g
- Sugar
- 31 g
- Protein
- 7 g
- Cholesterol
- 68 mg
- Sodium
- 308 mg
Ingredients
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Directions
- Preheat the oven to 350 degrees F. Line 2 sheet pans with parchment paper and set aside.
- In a large bowl, whisk together the butter, brown sugar and granulated sugar to combine. Whisk in the eggs one at a time, mixing well after each, then whisk in the vanilla. Sprinkle the flour and cocoa evenly over the surface of the mixture, followed by the kosher salt, baking powder and baking soda. Give the dry ingredients a rough little whisk to combine, then whisk them into the rest of the batter until mostly incorporated. Switch to a rubber spatula and fold in most of the white chocolate (reserving a handful for the top), most of the rainbow chips (reserving a handful for the top), most of the peanut butter pretzels (reserving a handful for the top) and all of the caramel bits and espresso beans.
- Scoop heaping 1/4‐cup (100-gram) balls of dough onto the prepared sheet pans, 2 1/2 inches apart, evenly spacing out 6 balls of dough per pan. Flatten slightly and top with the remaining white chocolate, rainbow chips, peanut butter pretzels and a pinch of flaky salt. It’ll look a little crowded on top of these cookies but they’ll spread.
- For the best results, bake one pan at a time in the center of the oven. If you’re short on time, you can bake both pans at once, on the upper middle and lower middle racks, switching each pan to the other rack and rotating the pans 180 degrees a little over halfway through the bake time. Bake until the cookies are puffed and set around the edges but still gooey in the middle; begin checking for doneness after 12 minutes. If you have an instant-read thermometer handy, aim for an internal temperature in the range of around 175 degrees F. Let cool completely on the pans (or sneak a warm one if you must).
- Store in an airtight container at room temperature. These are best within a few days of baking. After that they’ll be okay for a few more days, but if you anticipate that you won’t finish the batch in that time, I’d recommend freezing unbaked balls of dough and baking one or two at a time whenever the craving strikes. Unbaked balls of dough can be frozen in an airtight container for up to 3 months. Bake from frozen and add a few minutes onto the baking time.
