These twisted chocolate chip cookies from Amrita Rawat are absolutely delicious.
By Amrita Rawat
This is why I love chocolate chip cookies so much. You can experiment by adding all sorts of fun ingredients in there and see how they turn out. Next time, I want to try pretzels, or m’n’ms, or black sesame seeds, or even some cereal… Some like to call them “everything but the kitchen sink” cookies, but I like calling them twisted, like my own Frankencookie that I dreamt up. What’s yours?
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp soy sauce
- 1¼ stick of butter
- 1 cup packed brown sugar
- ½ cup white sugar
- 1 tsp salt
- ½ tsp baking soda
- 2¼ cups all-purpose flour
- 1 cup chocolate chips (go with 60% cocoa for a richer taste!)
- handful of mini marshmallows
- Preheat oven to 350 degrees F.
- In the bowl of an electric mixer, combine butter with both sugar till light and fluffy, about 2 minutes.
- Add salt, vanilla, soy sauce, and eggs.
- Beat until well mixed, and then add flour and baking soda.
- Stir in chocolate chips and marshmallows at the end.
- Put in the fridge to chill for at least 30 minutes.
- Bake for about 12 minutes or until cookies are golden around the edges (also depends on the size; I do tablespoon size mounds of dough spaced apart on the sheet).
- Let cool on baking sheet before trying to pick up. Keep in an airtight container if it's not consumed immediately!