If you’re an avid TRB reader, you know that I’m always looking to put new twists on old classics. Recently, my oldest friend in the world inspired me to do just that — with a cookie. You see, he took a trip to his favorite local bakery and picked up (what I thought to be) a really clever concept: A Double Chocolate cookie baked inside a traditional Chocolate Chip cookie — essentially, two cookies in one.
2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon
1 1/2 sticks unsalted butter, softened
1 1/4 cups dark brown sugar
1 tsp. pure vanilla extract
1 large egg
1. In a medium bowl, whisk together flour, baking soda, salt and cinnamon. Set aside.
2. Beat butter and brown sugar until light and fluffy, about 3 minutes. Add the egg and vanilla and beat for another minute.
3. Add the dry ingredients to the butter and sugar mixture. Beat on low speed until the dough begins to come together and the flour disappears. Once the flour is incorporated, refrigerate the dough for at least 30 minutes.
1 tsp. baking soda
1 tsp. salt
2 sticks unsalted butter, softened
3/4 cups granulated sugar
3/4 cups dark brown sugar, packed
1 tbsp. pure vanilla extract
2 large eggs
4 small Granny Smith or Gala apples, chopped
1/2 bag (6 oz.) cinnamon chips
1. Combine flour, baking soda and salt in a bowl.
2. Cream the butter and sugars together until light and fluffy. Add the vanilla extract and eggs, one at a time, incorporating after each addition.
3. Add the flour mixture to the butter and sugar mixture. Add the apples and cinnamon chips and stir until just combined. Refrigerate dough for at least 30 minutes.
To make the “There’s Nothing Like Apple Pie” cookies: