The Saginaw Cookie

The Saginaw Cookie

MAKES 18 TO 20 COOKIES
The combination of all the textures and flavors in this cookie cannot be beat!

Ingredients

  • 1 3/4 cup all-purpose flour (180g)
  • 1/2 teaspoon kosher salt (3g)
  • 1/2 teaspoon baking soda (4g)
  • 1/2 cup granulated sugar (124g)
  • 1/4 cup lightly packed brown sugar (60g)
  • 1 large egg
  • 2 teaspoons pure vanilla extract (8g)
  • 1/2 teaspoon coarse sea salt
  • MIX-INS & TOPPINGS:
  • 1/2 cup coconut flakes (32g)
  • 1/4 cup semisweet chocolate chips (160g)
  • 1/4 cup bittersweet chocolate chips (160g)
  • 1/4 cup white chocolate chips (160g)
  • 1/4 cup butterscotch chips (160g)
  • 1/4 cup toffee bits (160g)
  • 1/4 cup chopped pecans (32g)
  • 1/4 cup chopped walnuts (32g)
  • 1/4 cup chopped pretzels (20g)

Optional Ingredients

  • piece dark or white chocolate covered pretzels

Directions

  1. In a small bowl, whisk together flour, kosher salt, and baking soda. Set aside.
  2. In the bowl of an electric mixer, cream butter and sugars together on medium-high until light and fluffy. Beat in egg and vanilla.
  3. Slowly stir in flour mixture until dough comes together and entire mixture has been absorbed into batter. Add mix-ins. Stir to incorporate.
  4. Cover and chill dough overnight, if possible, or 2 hours minimum.
  5. Preheat oven to 350°F. Line baking sheets with parchment paper.
  6. Create 2 tablespoon mounds of chilled cookie dough. (Use a #40 cookie scoop.) Press additional mix-ins on top of dough mounds before baking (If desired, press chocolate covered pretzel pieces on top.) Arrange cookies on baking sheet, about 3 inches apart. (You will probably fit about 9 cookies per pan.)
  7. Bake 11 to 15 minutes or until gooey on the inside and golden brown on the outside. Immediately sprinkle each cookie with a tiny pinch of extra coarse sea salt.
  8. Let cool before enjoying warm.

Cook Tips

Consider doubling the recipe – even quadrupuling it – as there will be lots of mix-ins leftover. The dough can be formed into balls, frozen on a sheet pan, and then stored in a sealable freezer bag to be baked later. Fully baked and cooled cookies can also be frozen for future enjoyment.

Nutrition

  • Calories: 220
  • Fat: 12.0 g
  • Saturated Fat: 6.0 g
  • Trans Fat: 0.0 g
  • Cholesterol: 25.0 mg
  • Sodium: 150.0 mg
  • Carbohydrates: 26.0 g
  • Fiber: 1.0 g
  • Added Sugars: 12.0 g
  • Sugar: 15.0 g
  • Protein: 3.0 g