Bradley ChenComment

Candy Bar Chocolate Chip Cookies

Bradley ChenComment
Candy Bar Chocolate Chip Cookies

Candy Bar Chocolate Chip Cookies

February 18, 2019


So for some reason, my mouth and stomach have been craving everything cookie related. come to the conclusion that my pride was somehow took a hit during that one culinary lab where my group managed to make dense, chewy cookies. I promise that deep down I really don’t care. And tbh, no one’s complaining about my sudden desire to share cookies. If anything, I think I have a few more friends at this point (college 101).

Perhaps my subconscious is simply trying to mend it’s broken ego and thus set out to recreate the ultimate cookie — an agenda that simply can’t be stopped. If you read my last cookie post though, you’ll know that the perfect cookie doesn’t exist because such is relative. Some days I want nothing but a pure butter shortbread, and on other days I’ll opt for the classic chocolate chip with a multitude of crazy add ins. This week seemed to appeal to the latter.

I grew up with lots and lots of candy. As a chubby child, I simply couldn’t get enough sweets. Why my teeth haven’t yet been replaced by dentures at this point is somewhat a miracle to me. Maybe it’s a bakers thing? Point aside, there’s few things in the world that made me happier than bags upon bags of chocolates. So of course, I just had to pay homage to a portion of my blissful childhood. Naturally, the only appropriate way to do so was to shove a bunch of sugar into another bunch of sugar. Feel free to use whatever chocolates sparked joy in your childhood, but these guys are stuffed with Reese Pieces, M&Ms, and Heath Bars. Yes, it sounds great on paper, but it’s really that much better fresh out of the oven and in your hands.




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Candy Bar Chocolate Chip Cookies

Brad & Butter | Feb 18, 2019


  • 1 stick butter, unsalted
  • 7 tbsp. granulated white sugar
  • 9 tbsp. light brown sugar, packed
  • 1 egg
  • 1 tsp. vanilla extract
  • 1 cup all-purpose flour
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1 tsp. kosher salt
  • 3/4 cup assorted candy and chocolate bars, roughly chopped
  • 3/4 cup dark chocolate chips
  1. Preheat the oven to 175C/350F
  2. Sift together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
  3. In a large mixing bowl, cream together the butter and sugars until pale brown, light, and fluffy. Add the egg and vanilla extract and mix until just combined.
  4. Combine the dry ingredients with the creamed butter mixture and gently fold until there is barely any visible streaks of flour. Fold in the chopped candies and chocolate chips. Chill the dough for at least 30 minutes to allow the gluten to relax and butter to firm up.
  5. Portion out approximately 18-20 balls of dough and place onto a parchment lined baking sheet approximately an inch apart from each other. Bake for 14-16 minutes, rotating the pan halfway through the bake.
  6. Cool completely on a wire rack before serving. Enjoy!