My dear friends, Paul and Betsy were back in Malaysia with their gorgeous daughter, Raya so that she could compete in the Malaysian national skating competition (Raya won!). I went to watch, and brought these amazingly delicious victory cookies! These three chip cookies are really subject to your whim – add white, milk, morsels, candy, whatever. The base is so delicious. And they are incredibly easy to whip up.
In a large bowl combine:
- 4 cups unbleached organic pastry flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt ( I used fleur de sel for a bit of salty crunch amidst the sweet)
Set aside.
In an electric mixer, gently cream
- 1 1/2 cups softened butter
And to this add
- 1 1/2 cups dark brown sugar
- 1 cup light brown sugar
Mix this combination on low, until creamed together well.
Meanwhile, in a small bowl beat together
- 2 eggs
- 1 egg yolk
- 2 tsp honey
- 1 tbsp vanilla
Add the egg mixture to the sugar/butter until combined well. Then, with the mixer still on low, add the flour mixture by heaping tablespoon. Beat until combined well, and a stiffish dough forms.
Once your cookie base is ready, let it rest for a few minutes while you bring together your chips. I used
- 1 1/2 cups best quality (72%) bittersweet chocolate roughly chopped
- 1 1/2 cups peanut butter chips
- 1 cup Heath bar crunch chips
Fold the chips gently into the cookie dough.
Heat oven to 190 C or 375 F.
On a cookie sheet, arrange heaping tablespoons of dough. Bake for 12 – 14 minutes.
Do let them cool off a bit before you transfer from cookie sheet, as they tend to be very melty at first, and will firm up a bit.
Cooks are allowed at least one warm cookie, fresh from the oven, with a cold glass of milk 🙂
delectable 
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