1 heaping cup snickers, diced small (or any variety of candy bars)
1 cup semi sweet chocolate chips or chunks
To the bowl of a stand mixer fitted with the paddle attachment,
combine the butter, sugars, egg, vanilla, and beat on medium-high
speed until well-creamed, light and fluffy, about 5 minutes (or use a
hand mixer and beat for at least 7 minutes).
Stop, scrape down the sides of the bowl, and add the flour,
cornstarch, baking soda, optional salt, and mix until just combined,
about 1 minute.
Add the Snickers, chocolate chips, and beat momentarily to
incorporate, or fold in by hand.
Using a medium 2-inch cookie scoop, form heaping mounds (I
made 26). Place mounds on a large plate, flatten mounds slightly
with your palm, cover with plasticwrap, and refrigerate for at least 2
hours, or up to 5 days, before baking. Do not bake with warm
Preheat oven to 350F, line a baking sheet with a Silpat Non-Stick
Baking Mat, parchment, or spray with cooking spray. and place
mounds on baking sheet, spaced at least 2 inches apart (I bake 8
cookies per sheet). Bake for 8 to 9 minutes, or until edges have set
and tops are just beginning to set, even if slightly undercooked,
pale and glossy in the center. Do not bake longer than 10 minutes
as cookies will firm up as they cool (The cookies shown in the
photos were baked with dough that had been chilled overnight,
allowed to come to room temp for 15 minutes, and were baked for
8 minutes, with trays rotated at the 4-minute mark. They have
chewy edges with soft, pillowy centers). Allow cookies to cool on the
baking sheet for 5 minutes before removing and transferring to a
rack to finish cooling.
Store cookies airtight container at room temperature for up to 1
week, or in the freezer for up to 3 months. Alternatively, unbaked
cookie dough can be stored airtight in the refrigerator for up to 5
days, so consider baking only as many cookies as desired and save
the remaining dough to be baked in the future when desired.
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