I came up with this recipe even before the Easter holiday is upon us because I know it’s going to happen: there’s going to be leftover candy. And lots of chocolate, because that’s most of what the Easter Bunny brings us each year.
You could actually use any kind of chocolate candy bar to make the chocolate chips in this recipe, but I decided to go with Willy Wonka chocolate for this recipe — partially, because I had a couple of bags to use up, but partially because I love this stuff.
For this recipe, I have used a combination of two types of Willy Wonka chocolate: the domed chocolate, which is mostly dark chocolate with a touch of creamy milk chocolate — and the Willy Wonka Scrumdiddlyumtious chocolate, which is a combination of creamy milk chocolate with loads of toffee chips mixed in. I like this mixture because the dark domed chocolate adds richness to the cookies, and is most like the traditional semi-sweet chips most chocolate chip cookie fans are used to; and the toffee in the Scrumdiddlyumptios chocolate adds a nice bit of crunch and chewyness to the texture of the cookies.
Chocolate Chip Cookie Ingredients
- 2.5 cups all-purpose flour
- 1 cup (2 sticks) real butter
- 2 cups, minus 2 T white sugar
- 2 T molasses
- 2 large or extra large eggs — I recommend Eggland’s Best brand eggs due to their excellent taste and higher nutritional content
- 1.5 tsp baking soda
- 1.5 tsp baking powder
- 2 tsp genuine vanilla extract
- 3 cups hand-chopped Willy Wonka chocolate pieces: a mixture of Willy Wonka chocolate domed chocolate and Willy Wonka Scrumdiddlyumtious chocolate
Instructions for Making the Best Chocolate Chip Cookies with Willy Wonka Chocolate:
Preheat oven to 350 degrees.
- Chop enough Willy Wonka chocolate — a mixture of domed and Scrumdiddlyumptious varieties — into small pieces. Set aside.
- Using a deep, microwave-safe bowl, melt the butter in the microwave. This will take about1 minute.
- To melted butter, add sugar, molasses, vanilla, and eggs. Stir together briskly until well combined.
- In a separate large mixing bowl, combine flour, baking soda, and baking powder, and stir to combine well.
- Combine flour mixture and sugar mixtures, stirring well until completely combined.
- Stir in Willy Wonka chocolate pieces.
- Drop spoonfuls of cookie dough onto an ungreased cookie sheet and bake at 350 for 11-15 minutes, or until edges of cookies are browned and center of cookie appears set.
HINT: for puffier cookies, refrigerate cookie dough for a couple of hours before baking. Carefully monitor cookies, because they may require a couple of additional minutes baking time, depending on the size of your cookies, because the dough has to warm up from being refrigerated. But the cookies WILL be fluffier and experience less “melting”/flattening as they bake.