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Categories:
butter granulated sugar brown sugar egg vanilla flour baking powder baking soda kosher salt maple yogurt butter almond bittersweet chocolate chips
Viewed: 105 - Published at: 5 years agoIngredients
- 1 stick butter
- 1/2 cup granulated sugar
- 1 tablespoon dark brown sugar
- 1 egg
- 1/2 teaspoon vanilla extract
- 3/4 cup all purpose flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon kosher salt (Diamond Crystal)
- 1 1/2 cups maple yogurt pound cake, cut into approx. 1/2 inch pieces
- 1/2 cup browned butter almond brittle, broken into approx. 1/2 inch pieces
- 1/4 cup bittersweet chocolate chips
Method
- In a stand mixer fitted with a paddle, cream the butter and sugar together for 2-3 minutes till pale and well blended. Scrape down the sides and add the egg and vanilla extract, and beat on medium speed for 7-8 minutes.
- Meanwhile, in a medium bowl, whisk together the flour, baking powder, baking soda and salt. Turn the mixer speed down to slow, and add the flour a little at a time, mixing just till the dough comes together. Scrape down the sides and, with the mixer still on low, add in the cake pieces, almond brittle pieces and chocolate chips. Blend till just incorporated.
- Line a large cookie sheet with parchment, and scoop dough by tablespoonful onto the cookie sheet. Wrap in plastic and place dough in the refrigerator for at least an hour, or the freezer for at least 30 minutes.
- Heat the oven to 375. Arrange the dough balls about 4 inches apart on a parchment lined baking sheet. Bake, one sheet at a time, for 16-18 minutes, till the cookies are browned on the edges and barely tan in the center. Some of the brittle may seep out; it just makes the cookies look interesting. (Leave any dough that doesn't fit on the cookie sheet in the refrigerator or freezer.)
- Cool on the pan thoroughly before placing in an airtight container.
