Chocolate chip cookies are always a welcome treat, and they are certainly one of the most classic baked goods out there. You can put variations on them by adding nuts or different flavors of chocolate chips, but one day I found myself wondering what other variations I could put on a chocolate chip cookie to enhance its chocolate chip cookie-ness. The answer came to be in the form of a tub of tiny, crispy chocolate chip cookies, which I chopped up and added to some chocolate chip cookie dough to make Chocolate Chip Cookie Chocolate Chip Cookies.
These cookies use chopped up chocolate chip cookies in place of chocolate chips, like the cookie version of chocolate chip cookie dough ice cream. I started out with one of my favorite cookie recipes, my Really Good Chocolate Chip Cookies, and I simply incorporated the chip-like cookie bits right into the dough. The dough gets pretty lumpy with all the mix ins, so it takes a little more muscle to stir than some other cookie doughs. The finished
I found that these cookies were better with a touch more salt than a basic chocolate chip cookie recipe might call for to further enhance the cookie flavor, so I sprinkled a little bit of salt on top of the cookies before baking. You could use any kind of crispy chocolate chip cookie to make these, since they will be chopped up before going into the batter. I recommend using the tiny, crispy chocolate chip cookies from Trader Joe’s (because they are tasty and fairly inexpensive) if you can get them, as that is what I used here.
Chocolate Chip Cookie Chocolate Chip Cookies
3 cups all purpose flour
1 tsp baking powder
1 tsp baking soda
1 1/4 tsp salt
1 cup butter, room temperature
1 cup sugar
1 1/2 cups brown sugar
2 large eggs
2 tsp vanilla extract
2 cups coarsely chopped crispy chocolate chip cookies (chip-sized pieces)
1 1/4 cup chocolate chips
Preheat oven to 325F. Line a baking sheet with parchment paper.
In a medium bowl, whisk together flour, baking powder, baking soda and salt.
In a large bowl, cream together butter, sugar and brown sugar until light. Beat in eggs, one at a time, followed by vanilla extract. With the mixer on low speed, or working by hand, gradually blend in the flour mixture until no streaks of dry ingredients remain. Stir in chocolate chips.
Drop 1 1/2-inch balls of cookie dough onto prepared baking sheet, leaving about 2 inches between cookies to allow for spread.
Bake for 12-15 minutes, until cookies are set and lightly browned around the edges. Do not overbake to ensure that your cookies stay chewy; they will continue to set when they come out of the oven. For crunchier cookies, allow 1-2 extra minutes baking time.
Let cookies cool on the baking sheet for 2-3 minutes, then transfer to a wire rack to cool completely.
Makes 3 1/2 – 4 dozen cookies.