baking · desserts

>Who Wants a Cookie? Chocolate Melt & Toffee Bit Cookies


>My husband is a routine kinda guy and apparently his new routine involves finishing dinner and asking me when the cookies will be baked. “What cookies?” is usually how I respond, but last night I was feeling the sugar craze myself (not that his sugar cravings are any less important than mine, but I am the one baking them so I say when…I say whoooo…I say wheennn. Anyone? Anyone?).  As you guys know, baking does not come naturally to me, but my friends might say that the one sugary treat I am confident in making is a delicious batch of toffee cookies.  The recipe used to be on the back of the Heath Bar Toffee Bit Pieces bag and it makes the most indulgent, chewy, buttery-goodness bites you’ve have ever had.  Last night called for chocolate though so the recipe got a few modifications and shake ups and the outcome was nothing short of a cookie masterpiece.

Here’s what I put together:

2 sticks butter
2/3 cups granulated sugar
1 & 1/2 cups brown sugar
1.5 tsp pure vanilla
3 eggs
3 & 1/2 cups all purpose flour
2 tsp baking soda
2 tsp cream of tartar
1/4 tsp salt
1 bag toffee chips
1/4 – 1/2 cup shaved semi-sweet baking chocolate

Preheat the oven to 350°.  In your favorite stand mixer, blend the 2 sticks, room temp butter (I used salted butter for this recipe which I think is ok because these are toffee and chocolate AND I am not sure how much I buy into the salted vs. unsalted baking controversy).  If you are taking straight from the fridge, pop the butter into the microwave for 10 seconds to loosen it up.  Put the mixer on low and add in sugars, vanilla and eggs one at a time.

In a separate bowl, sift together the flour, baking soda, cream of tartar and salt. With the mixer on low, slowly add in the sifted ingredients. Hopefully your kitchen won’t end up looking like the North Pole as mine did, but baking is meant to be messy, right? Once the ingredients are incorporated fold in the chips and as much chocolate as you like. 

Drop mounds on a non-stick or airbake sheet and bake for 8-11 minutes or until a beautiful golden color and should make about 3-4 dozen cookies.  They’ll deflate a little at the very end and definitely when you bring them out to cool.  Served up warm with milk, you will be in heaven. I also thought about sandwiching two together with a marshmallow center…maybe I’ll try that tonight…

I also froze the dough I didn’t bake last night so I will be sure to post if those are just as tasty as the fresh.  What’s your favorite cookie recipe? 

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