I’ve been using quite a few chocolate bars in my cookie recipes recently – sometimes with more, sometimes with less success. I would definitely rate these delicious Kitkat Chocolate Chip Cookies as a big success. The cookies are super easy to prepare and simply delicious! Anyone who likes Kitkat & Co. will certainly love these cookies. There is no doubt about that!
It’s quite easy to bake delicious cookies with a simple cookie dough recipe. With a few adjustments, you can »refine« those simple cookies easily. You could also say you are »personalizing« them ;) For example, if someone in your circle of friends is really into Snickers chocolate bars you can turn a simple cookie dough into delicious Snickers Chocolate Cookies. If someone prefers Kitkat chocolate bars, you can help as well with these cookies here. Everyone should get what he/she likes most! ;)
Well… a few Kitkat chocolate bars needed to be chopped for these cookies here. It always breaks my heart, but it’s necessary ;P The wafer layers in the chocolate bars give the cookies a little crunch and the chocolate… well, it’s chocolate. Chocolate always works well in cookies. That’s why there is even more chocolate added besides the Kitkat chocolate bars. I used chocolate chips made out of milk chocolate, but you could use semi-sweet chocolate chips if you prefer it less sweet.
Admittedly, the cookies look a bit like they’ve been left in the back seat of a car for a little too long… on a sunny day in August. ;P That’s because the Kitkat pieces on top of the cookies didn’t melt all the way. Just enough to look a bit weird, in my opinion. The chocolate there put up a bit of a fight, I assume. It didn’t affect the flavor, though. All good. Delicious cookies!
If you want to avoid the (sad) visual of a half-melted Kitkat, you should not press any chopped Kitkat pieces into the dough before baking. The ones that are inside the cookie dough are fine. No need to worry about those. However, for visual stimulation, I recommend pressing at least a few extra chocolate chips or roughly chopped chocolate into the unbaked dough. It just looks more appealing when you can see some melted chocolate on top. Doesn’t it?! ;)
Anyway. If you like cookies with chocolate bars and stuff like that added, you’ve come to the right place. I got a really nice recipe for Yogurette Buttermilk Lemon Cookies – made with Yogurette Buttermilk Lemon chocolate bars (a popular chocolate brand here in Germany). Very refreshing and lemony! If you like it a little nuttier, you should definitely try my Toblerone Crunchy Almond Cookies. Those are absolute rock stars! We love them ! Just saying ;P
INGREDIENTS / ZUTATEN
(16 cookies)
1/2 cup (120g) butter, melted
3/4 cup (150g) brown sugar
1 large egg
1 tsp. vanilla extract
1 1/3 cups (180g) spelt flour
1/2 tsp. baking soda
1/2 tsp. salt
4.2 oz. (120g) Kitkat*, roughly chopped
1.8 oz. (50g) milk chocolate chips
(16 Cookies)
120g Butter, geschmolzen
150g brauner Zucker
1 Ei (L)
1 TL Vanille Extrakt
180g Dinkelmehl (Type 630)
1/2 TL Natron
1/2 TL Salz
120g Kitkat*, grob gehackt
50g Vollmilch Schokoladendrops
DIRECTIONS / ZUBEREITUNG
1. Melt the butter and let cool down a bit. Chop the Kitkat chocolate roughly and set aside.
2. Add the sugar and melted butter to a large bowl and mix until light and fluffy – this takes about 2-3 minutes. Add the egg and vanilla extract and mix in. Combine the spelt flour with baking soda, and salt and add to the large bowl – mix until just combined. Add the chopped Kitkat and milk chocolate chips and fold in. Place the dough in the fridge for at least 1 hour.
3. Preheat the oven to 350°F (180°C). Line a baking sheet with baking parchment. Use a cookie scoop* or two tablespoons and place pieces of dough with enough space in between on the baking sheet – the cookies spread a bit. Press some additional chopped Kitkat into the dough if you like (optional).
4. Bake the cookies for about 12 minutes – the edges of the cookies should be firm and gotten some color. The centers of the cookies should still be soft. Take out of the oven and let cool down for about 5 minutes on the baking sheet, then transfer to a wire rack and let cool down completely. Repeat the process with the remaining dough.
1. Die Butter schmelzen und wieder etwas abkühlen lassen. Die Kitkat Riegel grob hacken. Zur Seite stellen.
2. Zucker und geschmolzene Butter in einer großen Schüssel hell und luftig aufschlagen – dauert etwa 2-3 Minuten. Ei und Vanille Extrakt dazugeben und gut unterrühren. Dinkelmehl mit dem Natron und Salz vermischen und dann zur großen Schüssel dazugeben und kurz unterrühren. Gehackten Kitkat Riegel und die Schokodrops dazugeben und unterheben. Den Teig für mindestens 1 Stunde in den Kühlschrank stellen.
3. Den Ofen auf 180°C (350°F) Ober-/Unterhitze vorheizen. Ein Backblech mit Backpapier auslegen. Mit einem Cookie-/Eisportionierer* oder zwei Esslöffeln Teig mit genügend Abstand auf das Blech setzen – die Cookies laufen etwas auseinander. Wer mag, kann noch ein paar gehackte Kitkat Riegel in den Teig drücken für die Dekoration.
4. Die Cookies für etwa 12 Minuten backen – die Ränder der Cookies sollten fest sein und dürfen etwas Farbe bekommen haben, die Mitte der Cookies sollte aber noch weich sein. Aus dem Ofen holen und etwa 5 Minuten auf dem Blech abkühlen lassen, dann auf ein Kuchengitter setzen und komplett auskühlen lassen. Mit dem restlichen Teig wiederholen.
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Here is a version of the recipe you can print easily.
Print
Easy Kitkat Chocolate Chip Cookies
- Prep Time: 00:20
- Cook Time: 00:12
- Total Time: 02:00
- Yield: 16 1x
- Category: Cookies
- Cuisine: International
- Diet: Vegetarian
Description
We love Kitkat here – especially for baking! If you love them too, you should try these Kitkat Chocolate Chip Cookies. Easy to prepare and really delish!
Ingredients
1/2 cup (120g) butter, melted
3/4 cup (150g) brown sugar
1 large egg
1 tsp. vanilla extract
1 1/3 cups (180g) spelt flour
1/2 tsp. baking soda
1/2 tsp. salt
4.2 oz. (120g) Kitkat*, roughly chopped
1.8 oz. (50g) milk chocolate chips
Instructions
1. Melt the butter and let cool down a bit. Chop the Kitkat chocolate roughly and set aside.
2. Add the sugar and melted butter to a large bowl and mix until light and fluffy – this takes about 2-3 minutes. Add the egg and vanilla extract and mix in. Combine the spelt flour with baking soda, and salt and add to the large bowl – mix until just combined. Add the chopped Kitkat and milk chocolate chips and fold in. Place the dough in the fridge for at least 1 hour.
3. Preheat the oven to 350°F (180°C). Line a baking sheet with baking parchment. Use a cookie scoop* or two tablespoons and place pieces of dough with enough space in between on the baking sheet – the cookies spread a bit. Press some additional chopped Kitkat into the dough if you like (optional).
4. Bake the cookies for about 12 minutes – the edges of the cookies should be firm and gotten some color. The centers of the cookies should still be soft. Take out of the oven and let cool down for about 5 minutes on the baking sheet, then transfer to a wire rack and let cool down completely. Repeat the process with the remaining dough.
Notes
Get your bake on!
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