- 2 sticks butter, softened
- 1 c granulated sugar
- 1½ t vanilla extract
- 1 t salt
- 2 c all purpose flour
- 2 c semi-sweet chocolate chips
- 1 c chopped candy corn (with extra for crumbling finely on top) (optional)
- 2 c bittersweet chocolate chips
Preheat oven to 375°. Line jellyroll pan with aluminum foil or parchment paper.
Beat butter, sugar, vanilla and salt in a standmixer. Gradually beat in flour.
Stir in chips and candy corn.
Mixture tends to be very crumbly. Don’t worry, just dump it in pan and press dough in as EVENLY as possible.
Bake for 15 minutes. Remove pan from oven and sprinkle bittersweet chocolate chips over the top. Return pan to oven for 3 more minutes. Remove from oven and immediately spread melted chips evenly over the whole cookie with an offset spatula until smooth. Sprinkle remaining candy corn crumbs over top and gently press in with spatula.
Cool for 10 minutes or more, then place in refrigerator for at least an hour.
Remove cookie with sides of foil or parchment paper and break cookie into irregular pieces.