- 225 g (16 tablespoons) butter, at room temperature
- 200 g (1 cup) granulated sugar
- 150 g (2⁄3 cup tightly packed) light brown sugar
- 1 tbl corn syrup
- 1 egg
- 2 g (1/2 tsp) vanilla extract
- 225 g (1 1⁄3 cups) flour
- 2 g (1/2 tsp) baking powder
- 1.5 g (1/4 tsp) baking soda
- 4 g (1 tsp) kosher salt
- 150 g (3/4 cup) mini chocolate chips
- 100 g (1/2 cup) mini butterscotch chips
- 1/4 recipe (1/2 cup) graham crust (recipe below)
- 40 g (1⁄3 cup) old-fashioned rolled oats
- 5 g (2 1/2 tsp) fresh ground coffee
- 50 g (2 cups) potato chips
- 50 g (1 cup) mini pretzels
1. combine the butter, sugars, and corn syrup in the bowl of a stand mixer fitted with the paddle attachment and cream together on medium-high for 2 to 3 minutes. scrape down the sides of the bowl, add the egg and vanilla, and beat for 7 to 8 minutes.
2. reduce the speed to low and add the flour, baking powder, baking soda, and salt. mix just until the dough comes together, no longer than 1 minute. (do not walk away from the machine during this step, or you will risk over mixing the dough.) scrape down the sides of the bowl with a spatula.
3. still on low speed, add the chocolate chips, butterscotch chips, graham crust, oats, and coffee and mix just until incorporated, about 30 seconds. add the potato chips and pretzels and paddle, still on low speed, until just incorporated. be careful not to over mix or break too many of the pretzels or potato chips.
4. using a 2 3/4 oz ice cream scoop (or a 1/3 cup measure), portion out the dough onto a parchment-lined sheet pan. pat the tops of the cookie dough domes flat. wrap the sheet pan tightly in plastic wrap and refrigerate for at least 1 hour, or up to 1 week. do not bake your cookies from room temperature— they will not bake properly.
5. heat the oven to 375°f.
6. arrange the chilled dough a minimum of 4 inches apart on parchment-lined sheet pans. bake for 18 minutes. the cookies will puff, crackle, and spread. after 18 minutes, they should be very faintly browned on the edges yet still bright yellow in the center. give them an extra minute or so if that’s not the case.
7. cool the cookies completely on the sheet pans before transferring to a plate or an airtight container for storage. at room temp, cookies will keep fresh for 5 days; in the freezer, they will keep for 1 month.
makes about 340 g (2 cups)
- 190 g (1 1/2 cups) graham cracker crumbs
- 20 g (1/4 cup) milk powder
- 25 g (2 tbs) sugar
- 3 g (3/4 tsp) kosher salt
- 55 g (4 tbs) butter, melted, or as needed
- 55 g (1/4 cup) heavy cream
1. toss the graham crumbs, milk powder, sugar, and salt with your hands in a medium bowl to evenly distribute your dry ingredients.
2. whisk the butter and heavy cream together. add to the dry ingredients and toss again to evenly distribute. the butter will act as glue, adhering to the dry ingredients and turning the mixture into a bunch of small clusters. the mixture should hold its shape if squeezed tightly in the palm of your hand. if it is not moist enough to do so, melt an additional 14 to 25 g (1 to 1½ tablespoons) butter and mix it in.
3. eat immediately, or deploy as directed in a recipe. the crust is easiest to mold just after mixing. stored in an airtight container, graham crust will keep fresh for 1 week at room temperature or for 1 month in the fridge or freezer.