A twist on the classic chocolate chip cookie, this wacky recipe combines uniquely Canadian junk food, like Hickory Sticks and Coffee Crisp, with good old-fashioned maple fudge, so you get a bit of Canada in every single bite.
Directions for: The Ultimate Canadian Kitchen Sink Cookie
Ingredients
1 cup all-purpose flour
tsp baking soda
tsp baking powder
tsp salt
cup unsalted butter, at room temperature
cup granulated sugar
cup packed brown sugar
1 large egg
cup Hickory Sticks
cup Coffee Crisp Bites, halved or 1 Coffee Crisp bar, roughly chopped
cup maple fudge, roughly chopped
Directions
1. Arrange oven racks in top and bottom thirds. Preheat oven to 350F. Line 2 baking sheets with parchment. Set aside.
2. In a medium bowl, stir flour with salt, baking soda and baking powder.
3. In a large bowl, using an electric mixer, beat butter with sugars until creamy, about 2 minutes. Beat in egg. Using a wooden spoon, gradually stir in flour mixture until just combined. Mix in remaining ingredients.
4. Roll dough into balls about 2 Tbsp in size and place on prepared sheets, spacing 3 inches apart. Bake cookies, rotating and switching sheets halfway through, until edges are just golden, 10 to 12 minutes. Let cool slightly, about 5 minutes, then transfer to wire racks to cool completely.
Source and Credits
Courtesy of Food Network Canada
See more: Chocolate, Cookies, Dessert, Great Canadian Cookbook, Snack