Over-The-Edge Cookies

Delicious and easy chocolate chip cookie recipe

It all started when my ice maker broke. And as luck would have it, we happened to be hosting a party at our house that evening, so I had to resort to good old-fashioned ice cube trays. This led me to items which were taking up a lot of real estate in the freezer - bags of flour just waiting to be put to use!  

I sauntered over to my baking cabinet,  where odds and ends of all kinds were also patiently waiting, so I pulled everything out and got to work. A half bag of butterscotch chips, a very carefully hidden Valrhona chocolate bar, a jar of flaked coconut – something just had to be done! Thankfully, Mark Bittman was ready for me with a flexible cookie base recipe.

In the end, the kitchen was a mess and I went a little over the edge with all the odds and ends, but the delicious finished product was worth it! 

Over The Edge Cookies

Adapted from Mark Bittman’s How to Cook Everything: Refrigerator Cookies


  • 2 sticks butter, softened

  • ½ cup white sugar

  • ½ cup brown sugar

  • 1 egg

  • 1 tsp vanilla extract (or almond extract, which is what I had on hand.. I liked the cookies with almond extract but my family prefers vanilla.)

  • 2 cups all-purpose flour

  • 1 cup almond flour (or whole wheat flour)

  • 1 tsp baking powder

  • ½ tsp kosher salt

  • 2 tablespoons milk

  • 1 cup butterscotch chips

  • 8 ounce chocolate bar, chopped

  • 1 cup flaked coconut

  • 1 tsp flaked sea salt 


  1. Cream butter, white sugar and brown sugar in a mixer until light and fluffy for about 4 minutes. Mix in egg and vanilla extract until blended.

  2. Mix flour, baking powder and salt in a large bowl.  With the mixer on low, gradually blend into the butter/sugar mixture adding about a third of the flour mixture at a time. When fully incorporated, mix in the milk. Dough should be firm and moist. 

  3. Stir in the butterscotch chips, chopped chocolate, and coconut.

  4. Divide dough in half and place each half on a sheet of parchment paper. Shape into logs about 2 inches in diameter. Wrap and place in the refrigerator and chill until firm, at least two hours and up to 4 days. (You can also freeze for up to 3 months until ready to use).

  5. Preheat oven to 350 degrees.   

  6. Slice dough into circles about 1 inch thick. Place onto cookie sheet lined with parchment paper. Press down a bit if you want the cookies a little thinner. 

  7. Sprinkle with flaked sea salt and bake about 9 minutes, until edges are brown and cookies are a bit soft in the middle.

  8. Let cool for two minutes on the pan, then transfer to a drying rack to cool.


Julia NordgrenComment