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1
Combine the butter, sugars, and glucose in the bowl of a stand mixer fitted with the paddle attachment and cream together on medium-high for 2 to 3 minutes.
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2
Scrape down the sides of the bowl, add the egg and vanilla, and beat for 7 to 8 minutes.
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3
(See page 27 for notes on this process.)
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4
Reduce the speed to low and add the flour, baking powder, baking soda, and salt.
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5
Mix just until the dough comes together, no longer than 1 minute.
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6
(Do not walk away from the machine during this step, or you will risk overmixing the dough.)
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7
Scrape down the sides of the bowl with a spatula.
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8
Still on low speed, add the chocolate chips, butterscotch chips, graham crust, oats, and coffee and mix just until incorporated, about 30 seconds.
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9
Add the potato chips and pretzels and paddle, still on low speed, until just incorporated.
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10
Be careful not to overmix or break too many of the pretzels or potato chips.
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11
You deserve a pat on the back if one of your cookies bakes off with a whole pretzel standing up in the center.
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12
Using a 2 3/4-ounce ice cream scoop (or a 1/3-cup measure), portion out the dough onto a parchment-lined sheet pan.
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13
Pat the tops of the cookie dough domes flat.
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14
Wrap the sheet pan tightly in plastic wrap and refrigerate for at least 1 hour, or up to 1 week.
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15
Do not bake your cookies from room temperaturethey will not bake properly.
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16
Heat the oven to 375F.
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17
Arrange the chilled dough a minimum of 4 inches apart on parchment- or Silpat-lined sheet pans.
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18
Bake for 18 minutes.
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19
The cookies will puff, crackle, and spread.
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20
After 18 minutes, they should be very faintly browned on the edges yet still bright yellow in the center.
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21
Give them an extra minute or so if thats not the case.
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22
Cool the cookies completely on the sheet pans before transferring to a plate or an airtight container for storage.
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23
At room temp, cookies will keep fresh for 5 days; in the freezer, they will keep for 1 month.
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24
In a pinch, substitute 18 g (1 tablespoon) corn syrup for the glucose.
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25
For the coffee grounds in this cookie, we tested the recipe with freshly roasted and ground artisanal coffee from Stumptown as well as with crap-tastic coffee grounds that you can find just about anywhere.
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26
We discovered that it doesnt make a difference what kind you use; the cookie is delicious every time.
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27
Just make sure you dont use instant coffee; it will dissolve in the baking process and ruin the cookies.
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28
And, above all else, never use wet, sogalicious grounds that have already brewed a pot of coffee.
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29
We use Cape Cod potato chips because they arent paper-thin, and so they do not break down too much in the mixing process.
