Ingredients with Measurements:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup mini chocolate chips
- 1 cup crushed Gobstopper candies
Special equipment needed:
- Stand mixer or hand mixer
- Mixing bowls
- Baking sheets
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C) and line baking sheets with parchment paper.
2. In a mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
3. Add the eggs and vanilla extract, and mix until well combined.
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 mini chocolate chips and crushed Gobstopper candies.
7. Using a cookie scoop or spoon, drop the dough onto the prepared baking sheets, spacing them about 2 inches apart.
8. Bake for 10-12 minutes, or until the edges are lightly golden brown.
9. Remove from the oven and 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 about 24 cookies
Nutritional information:
Calories: 280
Fat: 13g
Saturated Fat: 8g
Cholesterol: 45mg
Sodium: 190mg
Carbohydrates: 39g
Fiber: 1g
Sugar: 26g
Protein: 3g
Substitutions for ingredients:
- Salted butter can be used instead of unsalted butter, but reduce the added salt to 1/2 teaspoon.
- Regular-sized chocolate chips can be used instead of mini chocolate chips.
- Other hard candies, such as Jolly Ranchers or Skittles, can be used instead of Gobstopper candies.
Variations:
- Use different types of candy for a different flavor profile.
- Add chopped nuts or coconut flakes for added texture.
- Make the cookies into cookie bars by pressing the dough into a greased 9x13 inch baking dish and baking for 20-25 minutes.
Tips and tricks:
- Crush the Gobstopper candies in a plastic bag using a rolling pin or mallet to avoid making a mess.
- Don't overmix the dough or the cookies will be tough.
- For a chewier cookie, slightly underbake them and allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack.
Storage instructions:
Store the cookies in an airtight container at room temperature for up to 5 days.
Reheating instructions:
To reheat the cookies, place them in a 350°F (175°C) oven for 5-10 minutes, or until warmed through.
Presentation ideas:
Arrange the cookies on a platter or in a cookie jar for a fun and colorful display.
Garnishes:
Sprinkle extra crushed Gobstopper candies on top of the cookies for added color and texture.
Pairings:
Serve the cookies with a glass of milk or a cup of hot cocoa.
Suggested side dishes:
These cookies are a sweet treat on their own, but can also be served with fresh fruit or a small scoop of ice cream.
Troubleshooting advice:
- If the cookies are spreading too much during baking, chill the dough in the refrigerator for 30 minutes before baking.
- If the cookies are too dry, add a tablespoon of milk to the dough.
Food safety advice:
Make sure to properly store the cookies to prevent any contamination or spoilage.
Food history:
Gobstopper candies were first introduced in 1976 by the Willy Wonka Candy Company, and have since become a popular candy among children and adults alike.
Flavor profiles:
These cookies have a sweet and slightly fruity flavor from the Gobstopper candies, with a rich buttery taste and a hint of chocolate.
Serving suggestions:
These cookies are perfect for parties, bake sales, or as a fun treat for kids.
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