A couple years ago, I did these cookies as a guest post for Bintu atRecipes From a Pantry. And this morning I woke up craving them. (Also craving revenge upon the dogs next door, since they are the reason I’m up at 4:30 in the morning…) So I thought you should have the recipe, too. I like to be helpful like that.
This makes a great plain chocolate chip cookie, but it’s so much more fun with other treats mixed in. Rolos and potato chips are among my favorite road trip munchies, and I just thought they would make the most incredible cookie combo. And they do, though I say it myself. How can you go wrong, really? Vanilla-scented dough, creamy, chewy, gooey Rolo candies, and a sprinkling of mini chocolate chips, just for kicks and giggles.
We’ve got the treats. Let’s hit the road! Where we going?
Road Trip Chocolate Chip Cookies
adapted from Cook’s Illustrated
2 c. + 2 Tbsp. flour
1/2 tsp. baking soda
1 1/2 sticks salted butter, melted and slightly cooled
1 c. brown sugar
1/2 c. sugar
1 egg + 1 egg yolk, at room temp.
2 tsp. vanilla
1/2 c. halved Rolo candies
1/2 c. coarsely chopped, plain potato chips
1/3 c. mini chocolate chips
Preheat oven to 325 degrees F.
Mix the flour and baking soda in a bowl and set aside. In a separate bowl, mix the butter and sugars until combined. Add egg, egg yolk, and vanilla and stir until well mixed. Gradually add flour mixture, and mix until a stiff dough forms. Gently fold in Rolos, potato chips, and chocolate chips into the dough until evenly distributed.
Shape dough into walnut-sized balls (I use a cookie scoop), and place on parchment-lined cookie sheet (the parchment is important for these, since the caramel can ooze out and stick to the pan terribly).
Bake for 8-12 minutes, or until the edges are slightly brown. Be careful not to overbake.
Let cool for a few minutes on the pan before transferring to a wire rack to cool completely.