MANILA, Philippines — There are plain and simple cookies. Then again, there are also simply loaded cookies, so loaded that you cannot seem to see the cookie dough anymore. Chef Jill Sandique, easily one of the best pastry chefs in the country, makes both types of cookies.
For the latter, she has this overloaded cookie with every good thing on it, and she calls it Everything but the Kitchen Sink Cookies. And true to its name — well, partially — it has not just dark and white chocolate but also potato chips, pretzels, walnuts, sea salt, even ground coffee, on it.
She recently cooked up a batch for Innobake, one of her regular sponsors, and affirmed that overloading a cookie with all your favorite ingredients is a good idea, after all.
Everything but the Kitchen Sink Cookies
Ingredients:
2 cups all-purpose flour
1 1/2 tbsps. powdered milk
1/2 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
1 cup unsalted butter, melted and cooled
3/4 cup light brown sugar
2/3 cup granulated sugar
1/2 tsp. vanilla extract
1 large egg
1 large egg yolk
1 cup Patissier by Aalst 61% Dark Couverture
1/2 cup Patissier by Aalst 32% White Couverture
1 1/2 cups crushed potato chips
2/3 cup crushed pretzels
2 tbsps. ground coffee (preferably medium to dark roast)
1 cup chopped walnuts, official
Sea salt for topping
Procedure:
1. Preheat oven to 350°F (177°C). Line two half sheet pans or trays with parchment paper. Set aside.
2. Sift together dry ingredients. Set aside.
3. In a bowl, mix together butter, brown sugar, granulated sugar, and vanilla. Add whole egg and egg yolk. Blend well.
4. Fold in dry ingredients, then the Patissier by Aalst Dark and White Couverture, potato chips, pretzels, and ground coffee. Mix well. Chill cookie dough for at least 30 minutes.
5. Scoop into 1 1/2-inch balls (about 4 cms. In diameter). Put the cookie dough balls onto prepared pans or trays, leaving a space of 2 to 3 inches (5 to 8 cms.) between cookie dough balls. Top with more chocolate, pretzels, ground coffee, and sea salt if desired. Bake for 12 to 13 minutes or until done.
6. Remove from oven and cool completely. Store in an airtight container.
*Yields 28 to 30 pieces.