The Kitchen Sink Candy Cookie

When using the Google machine tonight I stumbled across the backforsecondsblog.com and fell in love with everything! But one recipe caught my eye, the softest chocolate cookie ever. I have literally tried 50+ recipes in my... 29 and a bit years (what??) and none have ever reached my chewy soft cookie goal... Until now. Thank you to Stephanie for doing the heavy lifting on this beautiful concoction.

Follow along, try it out and see if you agree. 

I have adjusted the recipe some.  Mostly in the candies, chocolate chips I used. I think this base could be used for almost any chipit, chocolate candy combo - with nuts, adding cocoa. You name it!

M&M's, Reeses Pieces, Mints, the lists of candy are endless.

When these cool, the centres will sink some. You'll worry that they are undercooked a little. Fear not, young Jedi... This is perfectly normal and in fact quite the delicious morsel!

THINGS YOU'LL NEED (OTHERWISE KNOWN AS INGREDIENTS AND SUPPLIES)

1 cup butter, softened

2 Tbsps Canola oil

1/2 cup white sugar

1 cup brown sugar

2 eggs

2 tsp vanilla

1 tsp salt

1&3/4 cups white flour

2 Tbsps cornstarch

1&1/2 tsp baking soda 

1&1/2 cups white flour

1/2 cup mini semi sweet chocolate chips

1/2 cup mini m&m's

1/2 cup milk chocolate chips

1/2 cup peanut butter flavoured chips

Mixing Bowls
Non Stick Spray or Baking Mats
Cooling Racks

THINGS YOU'LL DO (OTHERWISE KNOWN AS DIRECTIONS)

Cream together butter, canola oil, white and brown sugars until nice and light.

Add eggs, vanilla and salt. Ensure it is incorporated completely. 

Add cornstarch, baking soda and first amount of flour and mix well. 

Add second amount of flour and mix until just combined. 

Add candy and chips (in whatever variety you've chosen) and mix in by hand.

Cover and refrigerate for 1 hour. 

At 1 hour mark, preheat oven to 350F. 

On a greased cookie sheet take a heaping teaspoon. HEAPING! And drop onto sheet. In my case I took a medium scoop and dropped onto sheet followed by adding a tier using a small scoop on top.  Press down slightly to make a seal... Kinda.

Scoops I used

Bake in a 350F oven for 7-9 minutes. Edges should be just golden and centre soft. 

Remove from oven. Leave on pan for 2 minutes and then move cookies to rack to cool completely. 

Store in airtight container.  (SNORT - If they last that long)

Right out of the oven

So Chewy and Soft Hours later

Makes about 36 cookies. 

These are great when rewarmed in microwave for 10-15 seconds. 

Cheers,

Lori