White Rabbit and Chocolate Chunk Cookies

Asian Twist to Chocolate Chip Cookies, added White Rabbit Candy to cookies!

Servings:

Author:

Prep Time
10 minutes

Cook Time
12 minutes

Dessert

Asian-American

Cookies chocolate chip cookies beyondthenoms White Rabbit Candy

Instructions

1 Sift flour, baking soda and salt together in a small bowl. Set aside.
2 In a stand mixer on medium speed, beat butter, sugar, and brown sugar for 2
minutes. The mixture will lighten in color.
3 Add egg and vanilla and mix on medium speed for 1-2 minutes, until it looks like
a buttercream. Scrap down the sides of the bowl occasionally.
4 Add flour mixture and stir (low speed on mixer) until just combined.
5 Stir in chocolate chunks and white rabbit candies.
6 Scoop approximately 2 tbsp. of cookie dough and place on a baking sheet lined
with parchment paper. Leave roughly 1.5-2 inches between cookies. Optional:
stick additional chocolate and candy pieces in each dough ball. Refrigerate for
approximately one hour.
7 Preheat the oven to 350˚F. Bake the cookies for 12-15 minutes until the edges
are golden brown and the center has lost that wet sheen look. I like baking one
sheet at a time. If you bake multiple sheets, be sure to switch places and
rotate sheets midway through baking.
8 The White Rabbit Candy will soften and melt at times creating a not-quite-round
cookie. The candy melts and creates crispy edges. While the cookies are still
warm just out of the oven you could take a glass and place it over each cookie
and swirl thus smooshing the cookie into a round shape OR you could embrace the
not-round look and enjoy the sweet crispy edges that look like lava flow off an
island.
9 Transfer to a cooling rack and top with Maldon sea salt flakes if desired. Serve
warm.