You guys are OK with me posting nothing but cookies for the next two weeks right? I mean not really, but if what’s been happening in my kitchen is a mirror of what will be happening on my blog, ya’ll are gonna be seeing lotsa cookies. So I hope that’s cool :)
These particular cookies I made for a really wonderful thing that happened with the blogger community last week called the Great Food Blogger Cookie Swap. Hundreds of foodie made dozens of cookies and sent them across the country to 3 assigned bloggers. The image of all those thousands of cookies floating across the country warms my heart a bit!
When I was trying to decide what kind of cookies to make, I figured what was most important was picking a sturdy resilient cookie that could withstand getting shipped across the country. Plus I still had some wonderful toffee left over that I was dying to bake into a cookie. So, I jazzed up my favorite chocolate chippers with some chopped up toffee and added some sea salt sprinkles. Yum!
I actually made another variety of these cookies last week using M &Ms instead of toffee, and I must point out how adaptable this recipe is! They turn out so amazing every time and really are my perfect cookie. With all the creative experimental flavor combos I seem to try, I do always go back to the classic chocolate chip cookie. The best right? And the addition of buttery toffee and salt make it even more delicious.
PS- Guess who is getting married August 25th 2012!? It feels so wonderful to have set a date!
- 2 cups plus 2 tbsp. all-purpose flour
- ½ tsp. baking soda
- ½ tsp. salt
- 12 tbsp. unsalted butter, melted and cooled until warm
- 1 cup brown sugar, packed
- ½ cup granulated sugar
- 1 large egg plus 1 egg yolk
- 2 tsp. vanilla extract
- 1¼ cups semi-sweet chocolate chips
- ½-3/4 cup chopped Toffee
- *optional- sea salt for sprinkling
- Adjust oven racks to upper and lower-middle positions. Preheat oven 325°. Line two cookie sheets with parchment paper.
- Whisk dry ingredients together in a medium bowl; set aside.
- With electric mixer, or by hand, (I just use a whisk) mix butter and sugars until thoroughly combined. Beat in egg, yolk, and vanilla.
- Add dry ingredients and beat at low-speed just until combined. Stir in chocolate chips and toffee.
- Roll a scant half-cup of dough into a ball. Holding dough ball in fingertips of both hands, pull apart into two equal halves. Rotate halves 90 degrees and, with jagged surfaces facing up, place formed dough onto cookie sheet, leaving ample room between each ball.
- Sprinkle with sea salt.
- Bake, reversing position of cookie sheets halfway through baking, until cookies are light golden brown and outer edges start to harden yet centers are still soft and puffy (approximately 11-14 minutes). Do not overbake.
- Cool cookies on sheets until able to lift without breaking. Transfer to a wire rack to cool.
Adapted from Baking Illustrated