It’s a small world afterall, it’s a small world afterall, it’s a small world afterall it’s a small small world. It’s a world of laughter a world of cookies…. Are you in the Disney mood yet? Me either. I think the happiest place on earth is my bed or my kitchen; not “the park”.
Although Disneyland is not my most favorite place their cookies are my favorite. For those of you not in the know, Disneyland has the worlds best chocolate chip cookie; Minnie’s Bake Shop Chocolate Chip Supreme Cookies.
The cookies you get at Disneyland are like magically cooked mounds of cookie dough that stop somewhere between cookie and cookie dough. I really do think that they must use some magic because although these are close, they are not exact.
Why the Disney cookie you ask? Well, my husband took our youngest son to Disneyland this weekend and I decided that these would be a great thing to make with our oldest son. We had a great time making them.
All the goodies you need. You can add nuts if you want. We did not want.
We chopped a giant Hershey bar because we couldn’t find chocolate chunks.
Butter at room temperature, waiting to be demolished.
Butter makes it better
Cream the brown sugar and butter together
Add in the powdered sugar. Don’t get confused, you must use powdered sugar, not granulated.
Add in all the delicious chocolate. Do this after everything else. No cheating.
Already looking delicious.
I’m ready for my close up. Resist eating the dough. Resistance is futile. But really…raw egg.
These are 1/4 cup balls of dough that have been in a ziplock bag in the fridge for 35 minutes. Chilling the dough balls prevents spreading. I know this sounds bad but there is no other way to explain it.
We have arrived! Behold King of the Cookies.
We have the Olympic Spirit.
We doubled the recipe and they came out perfectly. No complaints, zero, nada, zilch.
*makes 1 dozen cookies 😉
1 cup butter (2 sticks), softened to room temperature
1 cup light brown sugar
3/4 cup powdered sugar (this is NOT a typo, it IS powdered sugar, NOT granulated sugar)
2 tablespoons water
1/2 teaspoon vanilla
2 2/3 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
3/4 cup semi-sweet chocolate morsels
3/4 cup dark chocolate chunks
3/4 cup Wilton Candy Melts (light cocoa wafers), roughly chopped
3/4 cup toffee bits (optional)
1 cup chopped pecans or almonds (optional)
Anything else you may want like: M&M’s, Reese’s Pieces, butterscotch chips, etc.
Place softened butter and sugars in a large mixing bowl. Cream with an electric mixer on high. Add the egg, water and vanilla. Mix well. Add in flour, salt and baking soda. Mix well to incorporate, stopping once to scrape sides of bowl then mix again. Add in chocolate and nuts then mix just enough to distribute throughout dough.
Preheat oven to 400 degrees.
Line baking sheets with parchment paper. Using a standard-size ice cream scoop, place heaping scoops of dough onto cookie sheets. Give them plenty of room, you can probably fit about 5 per sheet.
Place the baking sheets of dough directly into your freezer. Let them chill for 15-20 minutes until firm. This will firm up the butter in the dough and prevent excessive spreading. Remember, we want the cookies to be thick mounds, not flat discs. Remove from freezer and place into hot (400 degree) oven. Set timer for 2 minutes.Blasting the dough at the high temperature will create a crisp outer shell while keeping the inside moist.
After 4 minutes, lower heat to 350 degrees and bake cookies for an additional 15 minutes until light golden brown. Remove from oven and let cool 5 minutes on pans. Slide the cookies onto cooling racks and let cool completely, at least 15 minutes. Okay, now dig in!