You guys! I’m home from the world’s longest vacation!
Okay, so it was only two weeks away, but have you ever been gone from your house for two entire weeks? It’s kind of crazy.
I can’t remember where things go in the kitchen. Whose idea was it to keep the cutting boards there anyway?
I keep opening the door to the basement when I mean to open the door to the linen closet. Granted, they’re close to each other, but still.
Also, my husband doesn’t know how to work our fancy new high tech dishwasher with all the buttons, so he thought he started the dishwasher two weeks ago and then I came home and opened it to discover mold all up in everything. It was the least pleasant thing I’ve ever seen. Fact.
But, vacation was lovely. A week at the beach, followed by a week of family time, followed by a day in Chicago with my daughter, her friend, and my friend for a little American Girl time. See also: I’m totally broke now.
I paid $25 for my daughter’s doll to get an up-do. Because, the doll totally had a fundraising gala to attend that night or something. Not sure.
Anyway! I’m home and I have cookies.
These are just your basic chocolate chip cookie dough, and by that I mean, these are amazing. I love chocolate chip cookies and this is my all time favorite dough recipe. I snagged it from Sally’s Baking Addiction who snagged it from Anna Olson and now I insist that you snag it and add it to your personal recipe book, because man, these are the best cookies ever.
I loaded these up with the eensy weensy Kit Kat bars you can buy in a small bag. So many people like nuts in their cookies, so I thought the Kit Kat bars would replicate the nutty crunch nicely and I was right! The textures are fun and the flavors are amazing, and basically you should stop reading this and get in the kitchen right now!
Cookies for all!
Kit Kat Cookies
- In the bowl of a stand mixer, beat together the butter and sugars until light and fluffy. Beat in the egg and vanilla.
- In a small bowl, combine the flour, cornstarch, baking soda, and salt. Whisk to combine.
- Gradually add the flour mixture to the wet mixture until well combined.
- Turn the mixer off and stir in the candy with a wooden spoon.
- Scoop the dough into balls using a medium cookie scoop and stack on a plate or return to the mixing bowl.
- Refrigerate for at least 1 hour and up to 36 hours before baking.
- Bake in a preheated 350 degree oven on a parchment lined baking sheet for 8 minutes.
- Cool before serving.