Project Description

Loaded Every Chip Cookies #recipe by Not Your Momma's Cookie

Well, the holiday season is officially over. We’re left with wayward pieces of tinsel, pine needles on the floor, and too-tight britches. It is a sad, sad time.

You want to know what else is sad? The eleventy-billion random, half-empty bags of baking chips in my pantry I collected during the month of December. I have dark chocolate, semi-sweet, milk chocolate, white chocolate, peanut butter, **gasp for breath**, butterscotch, M&M candies, and mint chips. So, I threw a whole bunch of them into an awesome batch of cookie dough and the heavens opened up.

Loaded Every Chip Cookies #recipe by Not Your Momma's Cookie


These cookies are perfect – thick, chewy, and fabulously tasty. Choose any random chips you have in your pantry – just try avoid possible icky conflicts (like mint and peanut butter). Also, I would use at least 1/4 cup of each chip for a uniform flavor profile, but if you have less than that and want to use them up, by all means add them in!

Loaded Every Chip Cookies

Recipe Type: Drop Cookie
Author: Jennifer
Serves: 12
Use up all of those leftover baking chips with these wonderfully thick and chewy cookies!
  • 2 cups plus 2 tablespoons all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 12 tablespoons unsalted butter, melted and cooled
  • 3/4 cup light brown sugar
  • 1/2 cup white sugar
  • 1 egg plus 1 egg yolk
  • 2 teaspoons vanilla extract
  • 1 1/2 cups various chocolate and baking chips (use any combination you like!)
  1. Preheat oven to 325 degrees. Line cookie sheets with parchment paper.
  2. Whisk the flour, baking soda, and salt together in a small bowl. Set aside.
  3. Beat the butter, brown sugar, and white sugar together. Beat in the egg, egg yolk, and vanilla. Slowly add the flour mixture until just combined. Gently stir in the baking chips.
  4. Shape dough into large balls (about a 1/4 cup each) and place 2 inches apart on cookie sheet.
  5. Bake 15-17 minutes (do not overbake!). Allow cookies to cool on baking sheet.

Cookie dough slightly adapted from my Firecracker Cookies, originally adapted from Brown Eyed Baker.