These cookies have everything but the kitchen sink. Want to bring a dish to a potluck or bake sale that will surely capture everyone's hearts? Bring these.
Oh, and if these don’t help get you laid—he’s a douchebag.
Best. Cookies. Ever.
8 oz unsalted butter
12 oz bread flour
1 tsp fine kosher salt
1 teaspoon baking soda
2 oz granulated sugar
8 oz light brown sugar
1 large egg
1 large yolk
1 oz milk
1 ½ teaspoon vanilla extract
1 ½ teaspoon coconut extract
8 oz semisweet chocolate chips
1 ½ cup sweetened coconut flake
8 oz heath toffee bits
Melt butter on stove over medium low heat
Set up stand mixer on counter with paddle attachment
Combine brown sugar, granulated sugar, and butter in mixing bowl and paddle on medium high speed for 3 mins
Whisk together the egg, yolk, vanilla extract, coconut extract, and milk.
Turn mixer speed to low and slowly drizzle in the egg mix. Stir until incorporated.
Sift together the flour, baking soda, and salt. Slowly add the flour mixture in three additions, making sure the addition prior is full incorporated.
Once the flour is added in, add the toffee, coconut, and chocolate one at a time
Mix on medium for 30 second to make sure everything is mixed evenly
Chill dough for 1 hour
Preheat oven to 375 degrees and place oven racks in the middle of the oven
Using a 2 oz cookie scoop, scoop the cookies into balls
Dredge cookie balls in pretzels making sure that they stick
Place the cookie dough onto a silicon baking sheet or parchment placing the balls about four inches apart
- Bake for 14 minutes, rotating after 7