Description
These Whoppers Chocolate Chip Cookies are chewy, sweet and packed with chocolate malt balls! It’s a delicious spin on the classic chocolate chip cookie.
Ingredients
Scale
- 2 1/4 cups flour
- 1 teaspoon baking soda
- 1 1/2 teaspoons cornstarch
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, melted and slightly cooled
- 3/4 cup light brown sugar, packed
- 1/2 cup granulated sugar
- 1 large egg, plus 1 egg yolk (room temperature)
- 2 teaspoons vanilla extract
- 1/2 cup milk chocolate chips, plus 2 tablespoons for garnish (optional)
- 1 cup Whoppers, each candy halved
Instructions
- Whisk the flour, baking soda, cornstarch and salt together in a large bowl. Set aside.
- In a medium bowl, whisk the melted butter and both sugars together until no lumps remain. Whisk in the egg, yolk and vanilla until smooth. Pour these wet ingredients into the flour mixture and mix together with a rubber spatula or wooden spoon. Fold in the chocolate chips and the Whoppers candy until evenly incorporated. Cover the cookie dough tightly and refrigerate for 2 hours or up to 3 days. Sally says chilling is mandatory.
- Remove the cookie dough from the refrigerator and allow it to soften slightly for 10-20 minutes.
- Preheat he oven to 325°F/170°C and line 2 baking sheets with parchment paper.
- Roll the cookie dough into balls using 3 tablespoons of dough. Place the dough balls on the prepared sheets 3 inches apart.
- Bake the cookies for 11-12 minutes. The cookies will appear soft and underdone. Allow them to cool on the baking sheet for 10 minutes. *This is when Sally presses her extra chocolate chips into the tops of the cookies.
- Transfer the cookies to a wire rack to cool completely.
Notes
Things I found with the recipe…
I pressed my chocolate chips onto the tops of the cookie balls before baking (as I always do) and it worked great.
I baked my cookies slightly longer, adding 1-2 minutes extra (totaling 13-ish minutes). All ovens are a little different, so follow Sally’s recipe as written and add extra time only if necessary.
I added a little extra salt (totaling 1 teaspoon kosher salt) because I prefer a saltier cookie.
I also yielded about 2 cookies, so yay for more cookies 🙂
Nutrition
- Serving Size:
- Calories: 136
- Sugar: 8.6 g
- Sodium: 109.2 mg
- Fat: 6.3 g
- Carbohydrates: 18.2 g
- Protein: 1.7 g
- Cholesterol: 26.9 mg
