It’s no secret how delicious classic chocolate chip cookies are. And when I found my absolute favorite chocolate chip cookie recipe ever, I was thrilled to share it with you. I was just as thrilled to show you how to turn them into delicious ice cream sandwiches. Now, I’m ECSTATIC to show you how to make those cookies even more delicious.
We’re going to take sweet, caramel-filled Twix and stuff them inside of our heavenly thick and chewies. Everybody loves Twix. They’re crunchy, chocolately, and filled with ooey gooey caramel. When you infuse them into these cookies, you wind up with magic. It actually becomes a meta-cookie, considering the Twix are filled with a shortbread-like cookie and you’re stuffing them into another cookie. Don’t think about it too much. Meta-foods can really mess with your head.
It’s funny; when I first ate the Thick & Chewy Chocolate Chip Cookies, I thought they couldn’t be better. They’re super thick, soft in the center, and JAM PACKED with chocolate (milk chocolate chunks AND semi-sweet chips). However, when I tried them again, this time with Twix added to the mix, I was quickly proven wrong. These babies are even better than the original.
If you’re wondering why, well, it’s quite simple. You take that already perfect chewy and thick cookie and add a sweet candy element to it. The shortbread part of the Twix gives a satisfying crunch amongst the cookie’s sea of chewiness. Then, the caramel oozes into the entire cookie, adding a sweet gooey surprise while its flavor melts into the chocolate. There’s so much chocolate going on here; there are milk chocolate chunks, semi-sweet chips, and there’s chocolate in the Twix. I guess you could then argue that these are Triple Chocolate Twix Cookies, but that’s over-complicating things. The only thing that matters is that these cookies are absolutely delicious.
A few tips before you get cooking:
- Check out the tips I offered for the original Thick & Chewy Chocolate Chip Cookies.
- I mentioned this in the old cookie post, but in case you don’t take my advice offered in tip #1, melt your butter long before you get started. It’s gotta cool.
- Use parchment paper for easy cookie removal and quick clean-up.
- You could really use any candy you want (Reese’s for example), but I love the texture provided by the Twix’s cookie interior and the gooey sweetness given by the caramel.
- This time around, my cookies weren’t quite as thick as the original Thick & Chewy Chocolate Chip Cookies. However, they were still GIANT in size and thicker than your average homemade cookie. I think it was either because I doubled the recipe, which can mess with the science of things, or because they’re are so many add-ins to these cookies. Regardless, it was not a problem. They were huge and delicious (and I doubt you’re planning on doubling the recipe).
- Never fear, cookie bakers, I included the dough-forming images from the original cookie recipe in this post as well! And, for those of you who made the original recipe, you’re going to feel like a pro!
Thick and Chewy Chocolate Chip Cookies
Makes about 18 large cookies.
- 2 cups plus 2 tablespoons (10 5/8 ounces) unbleached all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 12 tablespoons (1 1/2 sticks) unsalted butter, melted and cooled until warm
- 1 cup packed (7 ounces) dark brown sugar
- 1/2 cup (3 1/2 ounces) granulated sugar
- 1 large egg plus 1 egg yolk (see note & directions above in tip #8)
- 2 teaspoons vanilla extract
- 1 pack of fun-sized Twix bars (comes with 8 mini Twix), chopped into chunks
- 1 4.4 oz. milk chocolate bar, chopped into chunks
- 1/2 cup additional semi-sweet chocolate chips
1. Adjust the oven racks to the upper- and lower-middle positions and heat the oven to 325 degrees. Line 2 large baking sheets with parchment paper.
2. Whisk the flour, baking soda, and salt together in a medium bowl; set aside.
3. Either by hand or with an electric mixer, mix the butter and sugars until thoroughly blended. Beat in the egg, yolk, and vanilla until combined. Add the dry ingredients while beating at low speed just until combined [as pictured below!]. Stir in the Twix, chips, and chunks to taste. Chill the dough in the fridge for an hour before continuing.
[Now it’s dough time. I’ve added in my photos to make your life easier.]
4. Roll a scant 1/4 cup of the dough into a ball.
4a. Hold the dough ball with the fingertips of both hands and pull into 2 equal halves.
4b. Rotate the halves 45 degrees.
4c. With jagged surfaces facing up (as pictured above) join the halves together at their base, again forming a single ball, being careful not to smooth the dough’s uneven surface.
4d. [You did it! Not so bad, right?] Place the formed dough balls on the prepared baking sheets, jagged surface up, spacing them 2 1/2 inches apart. If you have time in between forming the dough, pop the dough back into the fridge so it stays cool.
5. Bake until the cookies are light golden brown and the outer edges start to harden yet the centers are still soft and puffy, 15 to 18 minutes [checking after 10 min]. Cool the cookies on the sheets for one minute. Transfer the cookies from the baking sheets to a cooling rack with a spatula.
*Wish your cookies could always have that fresh-from-the-oven taste even after they cool? They can! Pop ‘em in the microwave for a couple seconds and you’ve got warm & gooey awesomeness.
Guys, it doesn’t get much better than this. No….but seriously. It really doesn’t. Make these, and you will be happy, really happy. You’ll be in a heavenly place of chocolate and caramel and chewiness. This is one of those foods that makes everything in life feel better.