Yield: 16-18 cookies
THE GOODS:
2 cups all-purpose flour
2 tsp cornstarch
1 tsp baking soda
2 tbsp milk powder
1/2 tsp fresh ground espresso
1 tsp kosher salt
1 1/2 sticks unsalted butter, softened to room temperature
3/4 cup light brown sugar
1/4 cup sugar
1 large egg, at room temperature
2 tsp dark vanilla extract
3/4 cup pretzel & potato chip crunch*
3/4 cup semisweet chocolate chips
1/2 cup butterscotch chips
1/4 cup brown sugar toffee (broken into bits)**
DIRECTIONS:
In a large bowl, combine the flour, cornstarch, baking soda, milk powder, espresso and salt. Using a stand mixer with paddle attachment, beat the butter, brown sugar and sugar together on medium speed until completely smooth, fluffy, and light in color. Add the egg and vanilla extract and beat until combined.Scrape down the sides and bottom of the bowl as needed. On low speed, slowly mix in the dry ingredients until combined. The cookie dough will be quite thick. Add the crunch, chocolate chips, butterscotch chips and toffee, and mix at low speed for about 5 seconds until evenly dispersed. Cover and refrigerate for at least 12 hours and up to 2 days. Chilling is mandatory for this cookie dough.
Preheat the oven to 325 F.
Roll the dough into 2 1/2–ounce balls and place on a cookie sheet 2 to 3 inches apart. Bake for 13 to 15 minutes or until barely golden brown around the edges, rotating the pans halfway through. Remove the cookies from the oven and allow to cool for 10 minutes on the cookie sheet. The cookies will deflate as they cool. Transfer to a cooling rack to cool completely.
PRETZEL & POTATO CHIP CRUNCH*
2 cups pretzels, crushed
2 cups potato chips, crushed
1/4 cup milk powder
2 tbsp sugar
1/4 cup light brown sugar
8 tbsp butter, melted
DIRECTIONS:
Preheat the oven to 275 F. Line a full-size baking sheet with parchment paper. Add the pretzels, potato chips, milk powder, sugar and brown sugar to a large bowl. Mix well to combine all ingredients. Pour the melted butter onto the mixture and mix until fully incorporated. Pour the mixture onto the baking sheet and bake for 25 to 30 minutes, stirring occasionally.
BROWN SUGAR TOFFEE**
1 1/4 cups packed light brown sugar
2 tbsp water
1/2 cup unsalted butter, cubed
1 tbsp light corn syrup
1/2 tsp salt
2 tsp bourbon
1/4 tsp baking soda
DIRECTIONS:
Line a baking sheet with wax paper. In a medium saucepan, combine the brown sugar, water, cubed butter, corn syrup and salt. Cook over medium heat and stir until the sugar and butter dissolve. Insert a candy thermometer and cook without stirring until the thermometer reads 285 F. Immediately remove the pan from the heat and add the bourbon and baking soda (be careful as the mixture will bubble once baking soda and bourbon are added). Pour the mixture onto the lined pan and allow to cool for 1 hour.
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