Not Your Mama's Cookies!

Beth Colon Recipe

By Beth Colon bethcolon

I was in search of the perfect cookie base in order to build my perfect cookie. Printed in the NY times, a few years ago someone asked all of the best bakers what their secrets were and put together HIS perfect cookie. Well, I took his base and added my own spin on it. These cookies could also be called "willpower cookies"! After you make them, you let the batter sit in the fridge for over 36 hours!! (Trust me it's worth it!!) AND then once you do bake them, you need some willpower not to eat all of them! I hope you give this recipe a chance, you won't be sorry.


Recipe Rating:
 26 Ratings
Serves:
depends on the size of cookie. I got 40.
Prep Time:
Cook Time:
Cooking Method:
Bake

Blue Ribbon Recipe

Notes from the Test Kitchen:
The perfect sweet & salty flavor combo! We loved these cookies... and think you will too.

Ingredients

2 c
cake flour
1 3/4 c
bread flour
1 1/4 tsp
baking soda
1 1/2 tsp
baking powder
1 1/2 tsp
salt
2 1/2 stick
butter, room temperature ( not margarine)
Find more recipes at goboldwithbutter.com
1 1/4 c
light brown sugar, packed
1 1/4 c
sugar
2
eggs, large, room temperature
2 Tbsp
vanilla
5 oz
ghiradelli dark chocolate (60 - 80% cacao) squares ( or one bag )
5 oz
reese's peanut butter chips (half a bag)
mini pretzel sticks
sea salt
Kitchen Crew

Janet got "Chocolate Covered Cherry Mice"

You observe situations before diving in, choosing words and actions wisely. You're the loyal friend and...

TAKE THE QUIZ and find out what Halloween treat you are!

Directions Step-By-Step

1
Allow butter and eggs to come to room temp. I usually take them out about 2 hours before I'm ready to use.

Chop chocolate squares into rough chunks, set aside.

Mix dry ingredients (flours, baking soda/powder and salt) together and set aside
2
In mixer, cream together sugars and butter for about 5 minutes, until they are light and super creamy. (seems like a long time, but this is worth it) Add eggs one at a time and blend after each addition until well mixed. Stir in vanilla.
Switch mixer to low and slowly add in the dry ingredients just until mixed in.
Fold in the chocolate chunks and peanut butter chips. (Walnuts or almonds or pecans would be awesome in this!! I couldn't add any bc no one in my family likes them, except me)
3
At this point, this is where the willpower comes in!! Place a piece of plastic wrap directly on top of batter and then place another piece of wrap over the top of bowl and refrigerate for 36-72 hours!!!! I know, I know. But this step is well worth it. It gives all of the flavors time to "marinate" and get to know one another. The cookies are rich and so flavorful. It adds caramel notes of flavor because of the butter and brown sugar...... yum, I'm drooling lol
4
Finally, the day is here and you can bake them!!

Preheat oven to 350*

**During cooking process, keep the batter in the fridge to keep cold and always use a COLD baking sheet.

Line baking pan with parchment paper.

Break pretzel sticks. I broke mine into half and then half again. But it's up to you and it depends on the size of your sticks. You don't want them too small, bc you want to be able to taste them.

Using an ice cream scoop or a tablespoon, scoop out dough. If it is too hard, run the scoop/spoon under hot water for a second. Shape dough into ball and place on prepared cookie sheet. Don't crowd the cookies, bc they do spread.
Take your broken pretzels and stick them in the ball at random places. I used 4-5 pieces in each cookie. (you add the pretzel pieces now instead of when you make the batter, bc you don't want them to get mushy and still have a crunch)

Sprinkle sea salt on the top of each cookie (this just takes the cookie up up and away!!)
5
Place cookies into oven. Cook for 15-20 minutes. Check on them at 15 minutes. Mine took all of the 20 minutes to cook. Let cool for a few minutes then transfer to wire rack to finish cooling......if you can wait, lol

Finally you can enjoy the best cookie you've ever tasted! Try not to burn your mouth on the hot cookie!!

About this Recipe

  • Comments

  • 1-5 of 95
  • user
    Jean Reiners Pinto - Jan 18, 2012
    Holy Cow! That's all I have to say. Sounds awesome....
  • user
    Jan Bartholome 2HandsForHim - Jan 18, 2012
    Oh my goodness! You are GOING for that cookie contest prize, aren't you, Beth? It sounds like you might have that $1,000 in the BAG!! I'm saving this one because I simply CANNOT bake cookies right now. I AM IN COOKIE WITHDRAWAL MODE! This is an AWFUL time for JAP to have have a Cookie Celebration contest because these awesome recipes are going to just keep coming! HELP!
  • user
    Beth Colon bethcolon - Jan 18, 2012
    Lol, Jean. That's what we said when we tasted them!

    Jan, I started this cookie with the intent to enter it into the competition, but then my husband said that it wouldn't be "original" enough, since I got the base of the recipe from somewhere else. But I did end up entering it, just letting them know where I got the start from. Anyway, I know what you mean. I want to try a few more but we are SO cookied out here as well. I had to send these cookies and my Pumpkin Spiced Biscotti to work with my husband. His soldiers were very appreciative!!lol Please come back and let me know how you like them.
  • user
    Taylor Dufur saiahleigh - Jan 18, 2012
    Unfortunately I am on weightwatchers right now!! (I know, I know...then why the heck am I looking at recipes on this site??) I'm looking for new deserts to bake for family get togethers. My sis in law is great at baking, but she will not share her recipes! so I'm getting my own!! Anyways, the picture of these cookies are literally making my mouth water! I'm imagining a pretzel m&m...which I love! When I finally get the chance to make and try these puppies I'm sure I will have to get right back on weightwatchers!! lol thanks for posting!!!!!