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The New Holiday Cookies From Pastry Chef Hedy Goldsmith Slideshow

The New Holiday Cookies From Pastry Chef Hedy Goldsmith Slideshow



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Candied Ginger, Blackberry, and Almond Rugelach

"Rugelach have deep roots in Jewish households, and they are the most celebrated little pastry of my childhood," says Goldsmith. "I believe they have the power to bring people and families together. Ask any bubbe (a Jewish grandmother) and she will tell you that her "ruggies" are the best — and you better believe her! Never contradict a bubbe, but do give my recipe a try. Though unusual, my mix of candied ginger and blackberry jam is really a treat.

I recommend Australian crystallized ginger, as it is the finest in the world. Made with new baby ginger roots, it is tender, moist, and very flavorful."

Click here to see the Candied Ginger, Blackberry, and Almond Rugelach Recipe

Overstuffed Nutters

"My fascination with retro desserts began with my mom’s love for the original peanut-shaped cookie of my childhood. She would have gladly passed up a meal for a cup of coffee and a plate of Nutter Butters," says Goldsmith. "I didn’t mess with the recipe too much. I just combined two great recipes into one fantastic dessert: oatmeal raisin cookies (minus the raisins) and my favorite peanut butter cookie recipe. It’s the same as the original, only better. You may call me cocky or foolish to think that I could improve on a classic, but you should try my cookies before you decide. I know my mom would think they’re awesome."

Click here to see the Overstuffed Nutters Recipe

Junk in Da Trunk

These cookies are a whole new ballgame of baking — with kettle-cooked potato chips, milk balls, and butterscotch morsels mixed in. Each bite of sweet, salty, and chocolaty flavors will have you going back for more of that junk.

Click here to see the Junk in Da Trunk Recipe

Extreme Chocolate Biscotti

Tip #4: Bring Your Ingredients to Room Temperature

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"Have all your ingredients at room temperature," says Goldsmith. "This step makes the creaming process more effective."

Tip #5: Don’t Cheat

Thinkstock/Comstock

"If the recipe calls for chilling the dough before baking, make sure you follow that step," says Goldsmith. Cookies tend to bake better the colder the dough is."

Tip #2: Mise en Place

Thinkstock/iStockphoto

"Have ALL your ingredients ready to go, so you are not running to the store for missing ingredients mid-recipe," says Goldsmith.

Tip #6: Make Sure Your Oven Is Doing Its Part

Thinkstock/iStockphoto

"Check the internal temp of the oven," says Goldsmith. "Place an ovenproof thermometer in the oven to check for the proper temp."

Tip #1: Do Your Homework

Thinkstock/iStockphoto

"Read the recipe from start to finish," says Goldsmith. "Nothing is worse than a recipe asking for melted butter and not realizing it beforehand."

Tip #3: Sifting Is Key

Thinkstock/Polka Dot Images

"Sift the flour with leavening ingredients and dry spices," says Goldsmith. "Not only does it help to distribute the spices, it allows for less mixing. This will yield a more tender cookie."


Hedy Goldsmith's Junk In Da Trunk Cookies

There’s so much junk in this trunk, it had no choice but to be an amazing cookie. Kettle-cooked potato chips, salted pretzels, malted milk balls, butterscotch – salted peanuts? It’s all here.

Pastry chef Hedy Goldsmith calls this the cookie that defined her career. “Over the years, the recipe has remained basically the same,” she writes in her cookbook Baking Out Loud. 𠇊lways gooey, salty and amazing – with the supporting players changing depending on where my head is on a given day.”

Goldsmith bakes the cookies just as her customers are heading in for their lunch, tantalizing them with their irresistible aroma. She urges you to do the same.

“These are best eaten when fresh and warm,” she writes, “so have them the same day or promise you will reheat them just enough for the chocolate to ooze, giving them that just-baked feel.”

If you’re feeling like it (and who isn’t?), the dough makes for a great addition to ice cream.

Junk In Da Trunk Cookies

Makes 16 (2½-inch) cookies
• 1¾ cups all-purpose flour
• ¾ teaspoon baking soda
• ½ cup (1 stick) unsalted butter, at room temperature
• ½ cup (packed) dark brown sugar
• ½ cup granulated sugar
• ¾ teaspoon kosher salt
• 1 extra-large egg, at room temperature
• 1 teaspoon vanilla bean paste or pure vanilla extract
• 6 ounces bittersweet chocolate (preferably Valrhona 70%), cut into ½-inch pieces
• ½ cup lightly crushed kettle-cooked potato chips
• ½ cup coarsely chopped salted pretzels
• ½ cup butterscotch morsels
• 12 malted milk balls, cut in half (about ½ cup)
• ½ cup salted peanuts (preferably Virginia), coarsely chopped
• Coarse sea salt, for sprinkling

1. Sift together the flour and baking soda.
2. Using an electric mixer fitted with the paddle attachment, beat the butter on medium speed for about 3 minutes, until soft and smooth. Add the brown sugar, granulated sugar, and salt and beat on medium-high speed for 5 minutes, until light and fluffy. Scrape down the sides of the bowl.
3. Add the egg and vanilla and beat for 1 to 2 minutes, until just blended. Add the flour mixture and beat on low speed until just combined. Do not overmix.
4. Using a rubber spatula, scrape down the sides of the bowl. Add the chocolate, potato chips, pretzels, butterscotch morsels, malted milk balls, and peanuts. Stir until just blended. Don t be concerned if it seems like there is more junk than cookie dough.
5. Using a 3-tablespoon ice cream scoop, shape the dough into balls and arrange them close together on a large plate or small baking sheet.
6. Cover and refrigerate for at least 1 hour, until well chilled. The dough can also be covered and refrigerated overnight, or up to 2 days before baking. Reminder: Cold dough bakes better.
7. Position the oven racks in the upper middle and lower middle of the oven, and preheat the oven to 350ய (335ய if using a convection oven). Line 2 baking sheets with parchment paper or nonstick liners. Arrange the chilled dough balls about 2 inches apart on the prepared baking sheets. Using the palm of your hand, flatten each dough ball slightly. Sprinkle the tops with a little sea salt.
8. Bake for 11 to 13 minutes (8 to 9 minutes if using a convection oven), switching the baking sheets’ positions halfway through baking, until light golden brown. I think these cookies are at their best when slightly underbaked and the chocolate looks oozy and gooey. Transfer the baking sheets to wire racks and let the cookies cool completely. Store in an airtight container for up to 5 days and reheat before serving.


Hedy Goldsmith's Junk In Da Trunk Cookies

There’s so much junk in this trunk, it had no choice but to be an amazing cookie. Kettle-cooked potato chips, salted pretzels, malted milk balls, butterscotch – salted peanuts? It’s all here.

Pastry chef Hedy Goldsmith calls this the cookie that defined her career. “Over the years, the recipe has remained basically the same,” she writes in her cookbook Baking Out Loud. 𠇊lways gooey, salty and amazing – with the supporting players changing depending on where my head is on a given day.”

Goldsmith bakes the cookies just as her customers are heading in for their lunch, tantalizing them with their irresistible aroma. She urges you to do the same.

“These are best eaten when fresh and warm,” she writes, “so have them the same day or promise you will reheat them just enough for the chocolate to ooze, giving them that just-baked feel.”

If you’re feeling like it (and who isn’t?), the dough makes for a great addition to ice cream.

Junk In Da Trunk Cookies

Makes 16 (2½-inch) cookies
• 1¾ cups all-purpose flour
• ¾ teaspoon baking soda
• ½ cup (1 stick) unsalted butter, at room temperature
• ½ cup (packed) dark brown sugar
• ½ cup granulated sugar
• ¾ teaspoon kosher salt
• 1 extra-large egg, at room temperature
• 1 teaspoon vanilla bean paste or pure vanilla extract
• 6 ounces bittersweet chocolate (preferably Valrhona 70%), cut into ½-inch pieces
• ½ cup lightly crushed kettle-cooked potato chips
• ½ cup coarsely chopped salted pretzels
• ½ cup butterscotch morsels
• 12 malted milk balls, cut in half (about ½ cup)
• ½ cup salted peanuts (preferably Virginia), coarsely chopped
• Coarse sea salt, for sprinkling

1. Sift together the flour and baking soda.
2. Using an electric mixer fitted with the paddle attachment, beat the butter on medium speed for about 3 minutes, until soft and smooth. Add the brown sugar, granulated sugar, and salt and beat on medium-high speed for 5 minutes, until light and fluffy. Scrape down the sides of the bowl.
3. Add the egg and vanilla and beat for 1 to 2 minutes, until just blended. Add the flour mixture and beat on low speed until just combined. Do not overmix.
4. Using a rubber spatula, scrape down the sides of the bowl. Add the chocolate, potato chips, pretzels, butterscotch morsels, malted milk balls, and peanuts. Stir until just blended. Don t be concerned if it seems like there is more junk than cookie dough.
5. Using a 3-tablespoon ice cream scoop, shape the dough into balls and arrange them close together on a large plate or small baking sheet.
6. Cover and refrigerate for at least 1 hour, until well chilled. The dough can also be covered and refrigerated overnight, or up to 2 days before baking. Reminder: Cold dough bakes better.
7. Position the oven racks in the upper middle and lower middle of the oven, and preheat the oven to 350ய (335ய if using a convection oven). Line 2 baking sheets with parchment paper or nonstick liners. Arrange the chilled dough balls about 2 inches apart on the prepared baking sheets. Using the palm of your hand, flatten each dough ball slightly. Sprinkle the tops with a little sea salt.
8. Bake for 11 to 13 minutes (8 to 9 minutes if using a convection oven), switching the baking sheets’ positions halfway through baking, until light golden brown. I think these cookies are at their best when slightly underbaked and the chocolate looks oozy and gooey. Transfer the baking sheets to wire racks and let the cookies cool completely. Store in an airtight container for up to 5 days and reheat before serving.


Hedy Goldsmith's Junk In Da Trunk Cookies

There’s so much junk in this trunk, it had no choice but to be an amazing cookie. Kettle-cooked potato chips, salted pretzels, malted milk balls, butterscotch – salted peanuts? It’s all here.

Pastry chef Hedy Goldsmith calls this the cookie that defined her career. “Over the years, the recipe has remained basically the same,” she writes in her cookbook Baking Out Loud. 𠇊lways gooey, salty and amazing – with the supporting players changing depending on where my head is on a given day.”

Goldsmith bakes the cookies just as her customers are heading in for their lunch, tantalizing them with their irresistible aroma. She urges you to do the same.

“These are best eaten when fresh and warm,” she writes, “so have them the same day or promise you will reheat them just enough for the chocolate to ooze, giving them that just-baked feel.”

If you’re feeling like it (and who isn’t?), the dough makes for a great addition to ice cream.

Junk In Da Trunk Cookies

Makes 16 (2½-inch) cookies
• 1¾ cups all-purpose flour
• ¾ teaspoon baking soda
• ½ cup (1 stick) unsalted butter, at room temperature
• ½ cup (packed) dark brown sugar
• ½ cup granulated sugar
• ¾ teaspoon kosher salt
• 1 extra-large egg, at room temperature
• 1 teaspoon vanilla bean paste or pure vanilla extract
• 6 ounces bittersweet chocolate (preferably Valrhona 70%), cut into ½-inch pieces
• ½ cup lightly crushed kettle-cooked potato chips
• ½ cup coarsely chopped salted pretzels
• ½ cup butterscotch morsels
• 12 malted milk balls, cut in half (about ½ cup)
• ½ cup salted peanuts (preferably Virginia), coarsely chopped
• Coarse sea salt, for sprinkling

1. Sift together the flour and baking soda.
2. Using an electric mixer fitted with the paddle attachment, beat the butter on medium speed for about 3 minutes, until soft and smooth. Add the brown sugar, granulated sugar, and salt and beat on medium-high speed for 5 minutes, until light and fluffy. Scrape down the sides of the bowl.
3. Add the egg and vanilla and beat for 1 to 2 minutes, until just blended. Add the flour mixture and beat on low speed until just combined. Do not overmix.
4. Using a rubber spatula, scrape down the sides of the bowl. Add the chocolate, potato chips, pretzels, butterscotch morsels, malted milk balls, and peanuts. Stir until just blended. Don t be concerned if it seems like there is more junk than cookie dough.
5. Using a 3-tablespoon ice cream scoop, shape the dough into balls and arrange them close together on a large plate or small baking sheet.
6. Cover and refrigerate for at least 1 hour, until well chilled. The dough can also be covered and refrigerated overnight, or up to 2 days before baking. Reminder: Cold dough bakes better.
7. Position the oven racks in the upper middle and lower middle of the oven, and preheat the oven to 350ய (335ய if using a convection oven). Line 2 baking sheets with parchment paper or nonstick liners. Arrange the chilled dough balls about 2 inches apart on the prepared baking sheets. Using the palm of your hand, flatten each dough ball slightly. Sprinkle the tops with a little sea salt.
8. Bake for 11 to 13 minutes (8 to 9 minutes if using a convection oven), switching the baking sheets’ positions halfway through baking, until light golden brown. I think these cookies are at their best when slightly underbaked and the chocolate looks oozy and gooey. Transfer the baking sheets to wire racks and let the cookies cool completely. Store in an airtight container for up to 5 days and reheat before serving.


Hedy Goldsmith's Junk In Da Trunk Cookies

There’s so much junk in this trunk, it had no choice but to be an amazing cookie. Kettle-cooked potato chips, salted pretzels, malted milk balls, butterscotch – salted peanuts? It’s all here.

Pastry chef Hedy Goldsmith calls this the cookie that defined her career. “Over the years, the recipe has remained basically the same,” she writes in her cookbook Baking Out Loud. 𠇊lways gooey, salty and amazing – with the supporting players changing depending on where my head is on a given day.”

Goldsmith bakes the cookies just as her customers are heading in for their lunch, tantalizing them with their irresistible aroma. She urges you to do the same.

“These are best eaten when fresh and warm,” she writes, “so have them the same day or promise you will reheat them just enough for the chocolate to ooze, giving them that just-baked feel.”

If you’re feeling like it (and who isn’t?), the dough makes for a great addition to ice cream.

Junk In Da Trunk Cookies

Makes 16 (2½-inch) cookies
• 1¾ cups all-purpose flour
• ¾ teaspoon baking soda
• ½ cup (1 stick) unsalted butter, at room temperature
• ½ cup (packed) dark brown sugar
• ½ cup granulated sugar
• ¾ teaspoon kosher salt
• 1 extra-large egg, at room temperature
• 1 teaspoon vanilla bean paste or pure vanilla extract
• 6 ounces bittersweet chocolate (preferably Valrhona 70%), cut into ½-inch pieces
• ½ cup lightly crushed kettle-cooked potato chips
• ½ cup coarsely chopped salted pretzels
• ½ cup butterscotch morsels
• 12 malted milk balls, cut in half (about ½ cup)
• ½ cup salted peanuts (preferably Virginia), coarsely chopped
• Coarse sea salt, for sprinkling

1. Sift together the flour and baking soda.
2. Using an electric mixer fitted with the paddle attachment, beat the butter on medium speed for about 3 minutes, until soft and smooth. Add the brown sugar, granulated sugar, and salt and beat on medium-high speed for 5 minutes, until light and fluffy. Scrape down the sides of the bowl.
3. Add the egg and vanilla and beat for 1 to 2 minutes, until just blended. Add the flour mixture and beat on low speed until just combined. Do not overmix.
4. Using a rubber spatula, scrape down the sides of the bowl. Add the chocolate, potato chips, pretzels, butterscotch morsels, malted milk balls, and peanuts. Stir until just blended. Don t be concerned if it seems like there is more junk than cookie dough.
5. Using a 3-tablespoon ice cream scoop, shape the dough into balls and arrange them close together on a large plate or small baking sheet.
6. Cover and refrigerate for at least 1 hour, until well chilled. The dough can also be covered and refrigerated overnight, or up to 2 days before baking. Reminder: Cold dough bakes better.
7. Position the oven racks in the upper middle and lower middle of the oven, and preheat the oven to 350ய (335ய if using a convection oven). Line 2 baking sheets with parchment paper or nonstick liners. Arrange the chilled dough balls about 2 inches apart on the prepared baking sheets. Using the palm of your hand, flatten each dough ball slightly. Sprinkle the tops with a little sea salt.
8. Bake for 11 to 13 minutes (8 to 9 minutes if using a convection oven), switching the baking sheets’ positions halfway through baking, until light golden brown. I think these cookies are at their best when slightly underbaked and the chocolate looks oozy and gooey. Transfer the baking sheets to wire racks and let the cookies cool completely. Store in an airtight container for up to 5 days and reheat before serving.


Hedy Goldsmith's Junk In Da Trunk Cookies

There’s so much junk in this trunk, it had no choice but to be an amazing cookie. Kettle-cooked potato chips, salted pretzels, malted milk balls, butterscotch – salted peanuts? It’s all here.

Pastry chef Hedy Goldsmith calls this the cookie that defined her career. “Over the years, the recipe has remained basically the same,” she writes in her cookbook Baking Out Loud. 𠇊lways gooey, salty and amazing – with the supporting players changing depending on where my head is on a given day.”

Goldsmith bakes the cookies just as her customers are heading in for their lunch, tantalizing them with their irresistible aroma. She urges you to do the same.

“These are best eaten when fresh and warm,” she writes, “so have them the same day or promise you will reheat them just enough for the chocolate to ooze, giving them that just-baked feel.”

If you’re feeling like it (and who isn’t?), the dough makes for a great addition to ice cream.

Junk In Da Trunk Cookies

Makes 16 (2½-inch) cookies
• 1¾ cups all-purpose flour
• ¾ teaspoon baking soda
• ½ cup (1 stick) unsalted butter, at room temperature
• ½ cup (packed) dark brown sugar
• ½ cup granulated sugar
• ¾ teaspoon kosher salt
• 1 extra-large egg, at room temperature
• 1 teaspoon vanilla bean paste or pure vanilla extract
• 6 ounces bittersweet chocolate (preferably Valrhona 70%), cut into ½-inch pieces
• ½ cup lightly crushed kettle-cooked potato chips
• ½ cup coarsely chopped salted pretzels
• ½ cup butterscotch morsels
• 12 malted milk balls, cut in half (about ½ cup)
• ½ cup salted peanuts (preferably Virginia), coarsely chopped
• Coarse sea salt, for sprinkling

1. Sift together the flour and baking soda.
2. Using an electric mixer fitted with the paddle attachment, beat the butter on medium speed for about 3 minutes, until soft and smooth. Add the brown sugar, granulated sugar, and salt and beat on medium-high speed for 5 minutes, until light and fluffy. Scrape down the sides of the bowl.
3. Add the egg and vanilla and beat for 1 to 2 minutes, until just blended. Add the flour mixture and beat on low speed until just combined. Do not overmix.
4. Using a rubber spatula, scrape down the sides of the bowl. Add the chocolate, potato chips, pretzels, butterscotch morsels, malted milk balls, and peanuts. Stir until just blended. Don t be concerned if it seems like there is more junk than cookie dough.
5. Using a 3-tablespoon ice cream scoop, shape the dough into balls and arrange them close together on a large plate or small baking sheet.
6. Cover and refrigerate for at least 1 hour, until well chilled. The dough can also be covered and refrigerated overnight, or up to 2 days before baking. Reminder: Cold dough bakes better.
7. Position the oven racks in the upper middle and lower middle of the oven, and preheat the oven to 350ய (335ய if using a convection oven). Line 2 baking sheets with parchment paper or nonstick liners. Arrange the chilled dough balls about 2 inches apart on the prepared baking sheets. Using the palm of your hand, flatten each dough ball slightly. Sprinkle the tops with a little sea salt.
8. Bake for 11 to 13 minutes (8 to 9 minutes if using a convection oven), switching the baking sheets’ positions halfway through baking, until light golden brown. I think these cookies are at their best when slightly underbaked and the chocolate looks oozy and gooey. Transfer the baking sheets to wire racks and let the cookies cool completely. Store in an airtight container for up to 5 days and reheat before serving.


Hedy Goldsmith's Junk In Da Trunk Cookies

There’s so much junk in this trunk, it had no choice but to be an amazing cookie. Kettle-cooked potato chips, salted pretzels, malted milk balls, butterscotch – salted peanuts? It’s all here.

Pastry chef Hedy Goldsmith calls this the cookie that defined her career. “Over the years, the recipe has remained basically the same,” she writes in her cookbook Baking Out Loud. 𠇊lways gooey, salty and amazing – with the supporting players changing depending on where my head is on a given day.”

Goldsmith bakes the cookies just as her customers are heading in for their lunch, tantalizing them with their irresistible aroma. She urges you to do the same.

“These are best eaten when fresh and warm,” she writes, “so have them the same day or promise you will reheat them just enough for the chocolate to ooze, giving them that just-baked feel.”

If you’re feeling like it (and who isn’t?), the dough makes for a great addition to ice cream.

Junk In Da Trunk Cookies

Makes 16 (2½-inch) cookies
• 1¾ cups all-purpose flour
• ¾ teaspoon baking soda
• ½ cup (1 stick) unsalted butter, at room temperature
• ½ cup (packed) dark brown sugar
• ½ cup granulated sugar
• ¾ teaspoon kosher salt
• 1 extra-large egg, at room temperature
• 1 teaspoon vanilla bean paste or pure vanilla extract
• 6 ounces bittersweet chocolate (preferably Valrhona 70%), cut into ½-inch pieces
• ½ cup lightly crushed kettle-cooked potato chips
• ½ cup coarsely chopped salted pretzels
• ½ cup butterscotch morsels
• 12 malted milk balls, cut in half (about ½ cup)
• ½ cup salted peanuts (preferably Virginia), coarsely chopped
• Coarse sea salt, for sprinkling

1. Sift together the flour and baking soda.
2. Using an electric mixer fitted with the paddle attachment, beat the butter on medium speed for about 3 minutes, until soft and smooth. Add the brown sugar, granulated sugar, and salt and beat on medium-high speed for 5 minutes, until light and fluffy. Scrape down the sides of the bowl.
3. Add the egg and vanilla and beat for 1 to 2 minutes, until just blended. Add the flour mixture and beat on low speed until just combined. Do not overmix.
4. Using a rubber spatula, scrape down the sides of the bowl. Add the chocolate, potato chips, pretzels, butterscotch morsels, malted milk balls, and peanuts. Stir until just blended. Don t be concerned if it seems like there is more junk than cookie dough.
5. Using a 3-tablespoon ice cream scoop, shape the dough into balls and arrange them close together on a large plate or small baking sheet.
6. Cover and refrigerate for at least 1 hour, until well chilled. The dough can also be covered and refrigerated overnight, or up to 2 days before baking. Reminder: Cold dough bakes better.
7. Position the oven racks in the upper middle and lower middle of the oven, and preheat the oven to 350ய (335ய if using a convection oven). Line 2 baking sheets with parchment paper or nonstick liners. Arrange the chilled dough balls about 2 inches apart on the prepared baking sheets. Using the palm of your hand, flatten each dough ball slightly. Sprinkle the tops with a little sea salt.
8. Bake for 11 to 13 minutes (8 to 9 minutes if using a convection oven), switching the baking sheets’ positions halfway through baking, until light golden brown. I think these cookies are at their best when slightly underbaked and the chocolate looks oozy and gooey. Transfer the baking sheets to wire racks and let the cookies cool completely. Store in an airtight container for up to 5 days and reheat before serving.


Hedy Goldsmith's Junk In Da Trunk Cookies

There’s so much junk in this trunk, it had no choice but to be an amazing cookie. Kettle-cooked potato chips, salted pretzels, malted milk balls, butterscotch – salted peanuts? It’s all here.

Pastry chef Hedy Goldsmith calls this the cookie that defined her career. “Over the years, the recipe has remained basically the same,” she writes in her cookbook Baking Out Loud. 𠇊lways gooey, salty and amazing – with the supporting players changing depending on where my head is on a given day.”

Goldsmith bakes the cookies just as her customers are heading in for their lunch, tantalizing them with their irresistible aroma. She urges you to do the same.

“These are best eaten when fresh and warm,” she writes, “so have them the same day or promise you will reheat them just enough for the chocolate to ooze, giving them that just-baked feel.”

If you’re feeling like it (and who isn’t?), the dough makes for a great addition to ice cream.

Junk In Da Trunk Cookies

Makes 16 (2½-inch) cookies
• 1¾ cups all-purpose flour
• ¾ teaspoon baking soda
• ½ cup (1 stick) unsalted butter, at room temperature
• ½ cup (packed) dark brown sugar
• ½ cup granulated sugar
• ¾ teaspoon kosher salt
• 1 extra-large egg, at room temperature
• 1 teaspoon vanilla bean paste or pure vanilla extract
• 6 ounces bittersweet chocolate (preferably Valrhona 70%), cut into ½-inch pieces
• ½ cup lightly crushed kettle-cooked potato chips
• ½ cup coarsely chopped salted pretzels
• ½ cup butterscotch morsels
• 12 malted milk balls, cut in half (about ½ cup)
• ½ cup salted peanuts (preferably Virginia), coarsely chopped
• Coarse sea salt, for sprinkling

1. Sift together the flour and baking soda.
2. Using an electric mixer fitted with the paddle attachment, beat the butter on medium speed for about 3 minutes, until soft and smooth. Add the brown sugar, granulated sugar, and salt and beat on medium-high speed for 5 minutes, until light and fluffy. Scrape down the sides of the bowl.
3. Add the egg and vanilla and beat for 1 to 2 minutes, until just blended. Add the flour mixture and beat on low speed until just combined. Do not overmix.
4. Using a rubber spatula, scrape down the sides of the bowl. Add the chocolate, potato chips, pretzels, butterscotch morsels, malted milk balls, and peanuts. Stir until just blended. Don t be concerned if it seems like there is more junk than cookie dough.
5. Using a 3-tablespoon ice cream scoop, shape the dough into balls and arrange them close together on a large plate or small baking sheet.
6. Cover and refrigerate for at least 1 hour, until well chilled. The dough can also be covered and refrigerated overnight, or up to 2 days before baking. Reminder: Cold dough bakes better.
7. Position the oven racks in the upper middle and lower middle of the oven, and preheat the oven to 350ய (335ய if using a convection oven). Line 2 baking sheets with parchment paper or nonstick liners. Arrange the chilled dough balls about 2 inches apart on the prepared baking sheets. Using the palm of your hand, flatten each dough ball slightly. Sprinkle the tops with a little sea salt.
8. Bake for 11 to 13 minutes (8 to 9 minutes if using a convection oven), switching the baking sheets’ positions halfway through baking, until light golden brown. I think these cookies are at their best when slightly underbaked and the chocolate looks oozy and gooey. Transfer the baking sheets to wire racks and let the cookies cool completely. Store in an airtight container for up to 5 days and reheat before serving.


Hedy Goldsmith's Junk In Da Trunk Cookies

There’s so much junk in this trunk, it had no choice but to be an amazing cookie. Kettle-cooked potato chips, salted pretzels, malted milk balls, butterscotch – salted peanuts? It’s all here.

Pastry chef Hedy Goldsmith calls this the cookie that defined her career. “Over the years, the recipe has remained basically the same,” she writes in her cookbook Baking Out Loud. 𠇊lways gooey, salty and amazing – with the supporting players changing depending on where my head is on a given day.”

Goldsmith bakes the cookies just as her customers are heading in for their lunch, tantalizing them with their irresistible aroma. She urges you to do the same.

“These are best eaten when fresh and warm,” she writes, “so have them the same day or promise you will reheat them just enough for the chocolate to ooze, giving them that just-baked feel.”

If you’re feeling like it (and who isn’t?), the dough makes for a great addition to ice cream.

Junk In Da Trunk Cookies

Makes 16 (2½-inch) cookies
• 1¾ cups all-purpose flour
• ¾ teaspoon baking soda
• ½ cup (1 stick) unsalted butter, at room temperature
• ½ cup (packed) dark brown sugar
• ½ cup granulated sugar
• ¾ teaspoon kosher salt
• 1 extra-large egg, at room temperature
• 1 teaspoon vanilla bean paste or pure vanilla extract
• 6 ounces bittersweet chocolate (preferably Valrhona 70%), cut into ½-inch pieces
• ½ cup lightly crushed kettle-cooked potato chips
• ½ cup coarsely chopped salted pretzels
• ½ cup butterscotch morsels
• 12 malted milk balls, cut in half (about ½ cup)
• ½ cup salted peanuts (preferably Virginia), coarsely chopped
• Coarse sea salt, for sprinkling

1. Sift together the flour and baking soda.
2. Using an electric mixer fitted with the paddle attachment, beat the butter on medium speed for about 3 minutes, until soft and smooth. Add the brown sugar, granulated sugar, and salt and beat on medium-high speed for 5 minutes, until light and fluffy. Scrape down the sides of the bowl.
3. Add the egg and vanilla and beat for 1 to 2 minutes, until just blended. Add the flour mixture and beat on low speed until just combined. Do not overmix.
4. Using a rubber spatula, scrape down the sides of the bowl. Add the chocolate, potato chips, pretzels, butterscotch morsels, malted milk balls, and peanuts. Stir until just blended. Don t be concerned if it seems like there is more junk than cookie dough.
5. Using a 3-tablespoon ice cream scoop, shape the dough into balls and arrange them close together on a large plate or small baking sheet.
6. Cover and refrigerate for at least 1 hour, until well chilled. The dough can also be covered and refrigerated overnight, or up to 2 days before baking. Reminder: Cold dough bakes better.
7. Position the oven racks in the upper middle and lower middle of the oven, and preheat the oven to 350ய (335ய if using a convection oven). Line 2 baking sheets with parchment paper or nonstick liners. Arrange the chilled dough balls about 2 inches apart on the prepared baking sheets. Using the palm of your hand, flatten each dough ball slightly. Sprinkle the tops with a little sea salt.
8. Bake for 11 to 13 minutes (8 to 9 minutes if using a convection oven), switching the baking sheets’ positions halfway through baking, until light golden brown. I think these cookies are at their best when slightly underbaked and the chocolate looks oozy and gooey. Transfer the baking sheets to wire racks and let the cookies cool completely. Store in an airtight container for up to 5 days and reheat before serving.


Hedy Goldsmith's Junk In Da Trunk Cookies

There’s so much junk in this trunk, it had no choice but to be an amazing cookie. Kettle-cooked potato chips, salted pretzels, malted milk balls, butterscotch – salted peanuts? It’s all here.

Pastry chef Hedy Goldsmith calls this the cookie that defined her career. “Over the years, the recipe has remained basically the same,” she writes in her cookbook Baking Out Loud. 𠇊lways gooey, salty and amazing – with the supporting players changing depending on where my head is on a given day.”

Goldsmith bakes the cookies just as her customers are heading in for their lunch, tantalizing them with their irresistible aroma. She urges you to do the same.

“These are best eaten when fresh and warm,” she writes, “so have them the same day or promise you will reheat them just enough for the chocolate to ooze, giving them that just-baked feel.”

If you’re feeling like it (and who isn’t?), the dough makes for a great addition to ice cream.

Junk In Da Trunk Cookies

Makes 16 (2½-inch) cookies
• 1¾ cups all-purpose flour
• ¾ teaspoon baking soda
• ½ cup (1 stick) unsalted butter, at room temperature
• ½ cup (packed) dark brown sugar
• ½ cup granulated sugar
• ¾ teaspoon kosher salt
• 1 extra-large egg, at room temperature
• 1 teaspoon vanilla bean paste or pure vanilla extract
• 6 ounces bittersweet chocolate (preferably Valrhona 70%), cut into ½-inch pieces
• ½ cup lightly crushed kettle-cooked potato chips
• ½ cup coarsely chopped salted pretzels
• ½ cup butterscotch morsels
• 12 malted milk balls, cut in half (about ½ cup)
• ½ cup salted peanuts (preferably Virginia), coarsely chopped
• Coarse sea salt, for sprinkling

1. Sift together the flour and baking soda.
2. Using an electric mixer fitted with the paddle attachment, beat the butter on medium speed for about 3 minutes, until soft and smooth. Add the brown sugar, granulated sugar, and salt and beat on medium-high speed for 5 minutes, until light and fluffy. Scrape down the sides of the bowl.
3. Add the egg and vanilla and beat for 1 to 2 minutes, until just blended. Add the flour mixture and beat on low speed until just combined. Do not overmix.
4. Using a rubber spatula, scrape down the sides of the bowl. Add the chocolate, potato chips, pretzels, butterscotch morsels, malted milk balls, and peanuts. Stir until just blended. Don t be concerned if it seems like there is more junk than cookie dough.
5. Using a 3-tablespoon ice cream scoop, shape the dough into balls and arrange them close together on a large plate or small baking sheet.
6. Cover and refrigerate for at least 1 hour, until well chilled. The dough can also be covered and refrigerated overnight, or up to 2 days before baking. Reminder: Cold dough bakes better.
7. Position the oven racks in the upper middle and lower middle of the oven, and preheat the oven to 350ய (335ய if using a convection oven). Line 2 baking sheets with parchment paper or nonstick liners. Arrange the chilled dough balls about 2 inches apart on the prepared baking sheets. Using the palm of your hand, flatten each dough ball slightly. Sprinkle the tops with a little sea salt.
8. Bake for 11 to 13 minutes (8 to 9 minutes if using a convection oven), switching the baking sheets’ positions halfway through baking, until light golden brown. I think these cookies are at their best when slightly underbaked and the chocolate looks oozy and gooey. Transfer the baking sheets to wire racks and let the cookies cool completely. Store in an airtight container for up to 5 days and reheat before serving.


Hedy Goldsmith's Junk In Da Trunk Cookies

There’s so much junk in this trunk, it had no choice but to be an amazing cookie. Kettle-cooked potato chips, salted pretzels, malted milk balls, butterscotch – salted peanuts? It’s all here.

Pastry chef Hedy Goldsmith calls this the cookie that defined her career. “Over the years, the recipe has remained basically the same,” she writes in her cookbook Baking Out Loud. 𠇊lways gooey, salty and amazing – with the supporting players changing depending on where my head is on a given day.”

Goldsmith bakes the cookies just as her customers are heading in for their lunch, tantalizing them with their irresistible aroma. She urges you to do the same.

“These are best eaten when fresh and warm,” she writes, “so have them the same day or promise you will reheat them just enough for the chocolate to ooze, giving them that just-baked feel.”

If you’re feeling like it (and who isn’t?), the dough makes for a great addition to ice cream.

Junk In Da Trunk Cookies

Makes 16 (2½-inch) cookies
• 1¾ cups all-purpose flour
• ¾ teaspoon baking soda
• ½ cup (1 stick) unsalted butter, at room temperature
• ½ cup (packed) dark brown sugar
• ½ cup granulated sugar
• ¾ teaspoon kosher salt
• 1 extra-large egg, at room temperature
• 1 teaspoon vanilla bean paste or pure vanilla extract
• 6 ounces bittersweet chocolate (preferably Valrhona 70%), cut into ½-inch pieces
• ½ cup lightly crushed kettle-cooked potato chips
• ½ cup coarsely chopped salted pretzels
• ½ cup butterscotch morsels
• 12 malted milk balls, cut in half (about ½ cup)
• ½ cup salted peanuts (preferably Virginia), coarsely chopped
• Coarse sea salt, for sprinkling

1. Sift together the flour and baking soda.
2. Using an electric mixer fitted with the paddle attachment, beat the butter on medium speed for about 3 minutes, until soft and smooth. Add the brown sugar, granulated sugar, and salt and beat on medium-high speed for 5 minutes, until light and fluffy. Scrape down the sides of the bowl.
3. Add the egg and vanilla and beat for 1 to 2 minutes, until just blended. Add the flour mixture and beat on low speed until just combined. Do not overmix.
4. Using a rubber spatula, scrape down the sides of the bowl. Add the chocolate, potato chips, pretzels, butterscotch morsels, malted milk balls, and peanuts. Stir until just blended. Don t be concerned if it seems like there is more junk than cookie dough.
5. Using a 3-tablespoon ice cream scoop, shape the dough into balls and arrange them close together on a large plate or small baking sheet.
6. Cover and refrigerate for at least 1 hour, until well chilled. The dough can also be covered and refrigerated overnight, or up to 2 days before baking. Reminder: Cold dough bakes better.
7. Position the oven racks in the upper middle and lower middle of the oven, and preheat the oven to 350ய (335ய if using a convection oven). Line 2 baking sheets with parchment paper or nonstick liners. Arrange the chilled dough balls about 2 inches apart on the prepared baking sheets. Using the palm of your hand, flatten each dough ball slightly. Sprinkle the tops with a little sea salt.
8. Bake for 11 to 13 minutes (8 to 9 minutes if using a convection oven), switching the baking sheets’ positions halfway through baking, until light golden brown. I think these cookies are at their best when slightly underbaked and the chocolate looks oozy and gooey. Transfer the baking sheets to wire racks and let the cookies cool completely. Store in an airtight container for up to 5 days and reheat before serving.


Watch the video: Christmas Cookies COTP (August 2022).