Chocolate Chip Hokey Pokey Cookies Recipe

Ingredients with Measurements:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups chocolate chips
- 1 cup hokey pokey candy, roughly chopped

Special equipment needed:
- Electric mixer
- Baking sheets
- Parchment paper

Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
3. Beat in the eggs one at a time, then stir in the vanilla extract.
4. In a separate bowl, whisk together the flour, baking soda, and salt.
5. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
6. Fold in the chocolate chips and hokey pokey candy.
7. Drop rounded tablespoons of dough onto baking sheets lined with parchment paper, spacing them about 2 inches apart.
8. Bake for 10-12 minutes, or until the edges are lightly golden.
9. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.


Time:
Preparation time: 20 minutes
Cooking time: 10-12 minutes per batch
Temperature:
375°F (190°C)
Serving size:
Makes approximately 36 cookies

Nutritional information:
Per serving (1 cookie):
- Calories: 200
- Fat: 9g
- Carbohydrates: 28g
- Protein: 2g
- Fiber: 1g
- Sugar: 19g

Substitutions for ingredients:
- Salted butter can be used instead of unsalted butter, but reduce the amount of salt in the recipe to 1/2 teaspoon.
- Semi-sweet or dark chocolate chips can be used instead of milk chocolate chips.
- Honeycomb candy can be used instead of hokey pokey candy.

Variations:
- Add 1/2 cup of chopped nuts, such as pecans or walnuts, to the dough.
- Use white chocolate chips instead of milk chocolate chips.
- Add 1 teaspoon of cinnamon to the dry ingredients for a spiced twist.

Tips and tricks:
- Don't overmix the dough, as this can result in tough cookies.
- Chill the dough for 30 minutes before baking for thicker, chewier cookies.
- Store leftover cookies in an airtight container at room temperature for up to 5 days.

Storage instructions:
Store leftover cookies in an airtight container at room temperature for up to 5 days.

Reheating instructions:
Warm cookies in the microwave for 10-15 seconds or in a preheated oven at 350°F (175°C) for 5 minutes.

Presentation ideas:
Arrange the cookies on a platter and sprinkle with powdered sugar or drizzle with melted chocolate.

Garnishes:
Sprinkle with sea salt or chopped nuts.

Pairings:
Serve with a glass of cold milk or a hot cup of coffee.

Suggested side dishes:
Serve with a fruit salad or a scoop of vanilla ice cream.

Troubleshooting advice:
- If the cookies spread too much during baking, chill the dough for 30 minutes before baking.
- If the cookies are too dry, add a tablespoon of milk to the dough.

Food safety advice:
- Wash your hands before handling food.
- Use clean utensils and equipment.
- Store food at the correct temperature to prevent spoilage.

Food history:
Hokey pokey candy is a New Zealand treat made from caramelized sugar and baking soda. It is similar to honeycomb candy and is often used in desserts.

Flavor profiles:
These cookies are sweet and buttery with a crunchy texture from the hokey pokey candy and a burst of chocolate flavor.

Serving suggestions:
Serve these cookies as a dessert or snack.

Related Categories

Cooking Method: N/A

Course Type: N/A

Dietary: N/A

Ingredient: N/A

Meal type: N/A

Occassion: N/A

Region: N/A

Taste: Sweet, Chocolaty, Crunchy, Nutty