Ingredients:

  • 1 cup (226g) Unsalted Butter
  • 1 cup (200g) Light Brown Sugar
  • 1/2 cup (100g) Granulated White Sugar
  • 1 large Egg
  • 1 large Egg Yolk
  • 2 tsp Pure Vanilla Extract
  • 2 1/4 cups (280g) All-Purpose Flour
  • 1 tsp Baking Soda
  • 1/2 tsp Sea Salt
  • 2 cups (250g) Butterfinger candy bars, roughly chopped

Instructions:

  1. Chop the candy. Take your 250g of Butterfingers and roughly chop them into 1cm pieces. Note: Keep the dust created during chopping; it adds great flavor to the dough.
  2. Cream the butter. Beat the 226g of softened butter with the 200g brown sugar and 100g white sugar. Cook 3 mins until pale and fluffy.
  3. Add the liquids. Incorporate the egg, the extra egg yolk, and the 2 tsp of vanilla extract. Note: Scrape the sides of the bowl to ensure everything is fully emulsified.
  4. Whisk dry ingredients. In a separate bowl, stir together the 280g flour, 1 tsp baking soda, and 1/2 tsp sea salt.
  5. Combine carefully. Gradually add the dry mix to the wet mix on low speed. Stop as soon as the last streak of flour disappears.
  6. Fold in candy. Use a spatula to stir in the 250g of chopped candy pieces by hand. Note: Over mixing here will make the cookies tough.
  7. Chill the dough. Cover and refrigerate for at least 30 minutes. Wait until the dough feels firm to the touch.
  8. Preheat and prep. Set your oven to 180°C and line two large baking sheets with parchment paper.
  9. Scoop the dough. Form 24 balls and space them 5cm apart on the sheets.
  10. Bake to perfection. Slide the pans in for 10 minutes until the edges are golden and the centers look slightly soft.