Ingredients
Method
- In a medium mixing bowl, whisk together 280 g all-purpose flour, 1 teaspoon baking soda, 1½ teaspoons corn starch, and ½ teaspoon fine sea salt.
- In a large mixing bowl, mix 170 g unsalted butter (melted and cooled), 100 g granulated sugar, and 150 g brown sugar until combined. It may look a little separated and greasy, that's normal! Add 1 large egg. 1 large egg yolk, and 2 teaspoons vanilla extract and mix until smoothly combined. Add 5-6 drops blue food colouring gel and mix to combine. Add a drop of purple food colouring if you like—it can help counteract the yellow tones from the butter and egg yolks.
- Add the dry ingredients to the wet ingredients and stir until just combined. Add 60 g white chocolate chips, 60 g milk chocolate chips, 50 g Oreo cookies (chopped), and 50 g Chips Ahoy cookies (chopped) and stir until evenly distributed.
- Cover and chill the dough in the fridge until it has firmed up enough to scoop, at least 2 hours.
- Preheat the oven to 325˚F (160˚C). Scoop portions of the dough onto a lined baking sheet, leaving at least 3" (7.6 cm) of space between.
- Bake for 13-14 minutes, or until the cookies have spread and puffed, are just starting to turn golden around the edges. Smaller cookies (less than 3 tablespoons of dough per cookie) will require less baking time, so keep a close eye on them!
- Leave on the baking sheet to cool for 10 minutes, then transfer to a wire rack to cool completely.
Notes
Adapted from Sally's Baking Chewy Chocolate Chip Cookies recipe.