Chocolate Peanut Butter Heath Bar Crunch Chip Cookies for Raya’s Skate

20 Jun

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 🙂

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