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cap'n crunch chocolate chip cookies...

Cap'n Crunch Chocolate Chip Cookies

Our friends over at Black Hogg here in Los Angeles recently started serving some amazing sandwiches for lunch. The restaurant is right by my house so I'm pretty addicted to their sandwiches and their homemade chocolate chip cookies (which blow my mind and are currently my favorite cookie of choice). Made with the addition of Cap'n Crunch cereal and peanut butter chips on top of regular chocolate chips, it's a chewy crunchy protein-packaged cookie I can't get enough of. I begged them to share the recipe, and they kindly said yes!

Cap'n Crunch Chocolate Chip Cookies

Cap'n Crunch Chocolate Chip Cookies 
(makes 6 large cookies or 12 small cookies)

You'll need:

8 oz softened unsalted butter (= 1 cup)

3/4 cup light brown sugar

1/2 oz Glucose (which makes cookies chewier than regular sugar) (= 1/16 cup)

1 medium egg

1/2 tsp vanilla

1 1/2 cup flour

1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp kosher salt

2-1/2 oz chocolate chips (= 1/3 cup)

2-1/2 oz peanut butter cups (chopped) (= 1/3 cup)

1 oz rolled oats (= 1/8 cup)

3 cups Cap'n Crunch cereal

1 oz chopped hazelnuts (= 1/8 cup)

Cap'n Crunch Chocolate Chip Cookies

Here's how:

1. Mix sugar, glucose, and butter for 1 minute with a handheld or standing mixer.

2. Add egg and vanilla, and mix for 1 more minute.

3. Add flour, baking powder, baking soda and salt. Mix together for 1-2 minutes.

4. Add chocolate chips, peanut butter cups, oats, cap'n crunch, and hazelnuts and quickly mix it all together for 1 minute.

5. With a 3 oz ice cream scoop, scoop dough onto a greased cookie sheet. Cover with parchment paper and press down each cookie with a flat object like a plate. Freeze for 1 hour.

6. Bake at 350 for 5 minutes, rotate pan, and bake for another 4-5 minutes. Remove and allow to cool.

You'll get chewy, crunchy, caramelized cookies that are unlike anything you've had before. Thanks so much to Eric and Jon at Black Hogg for their amazing food and for sharing this fun recipe with us today! 

UPDATE: Sorry you guys for any issues you had with the recipe. There were some miscalculations when we converted it from restaurant portions to at-home portions, and I apologize! The recipe has been corrected and updated as of April 8, 2014 and is now correct.

{Photos by Casey Brodley for Oh Joy}

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