Chewy Chocolate Chip Toffee Cookies
Ingredients:
3/4 cup unsalted butter
1/4 cup butter-flavored shortening
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup firmly packed brown sugar
1/2 cup granulated sugar
1 large egg, plus as additional 1 yolk
2 tablespoons milk
1 1/2 teaspoons vanilla extract
1 1/4 cups semi-sweet chocolate chips
3/4 cup coarsely chopped chocolate covered toffee bits
Directions:
Preheat oven to 375 degrees F. Coat a large sheet pan with shortening, butter, cooking spray, or parchment paper.
Melt the butter and shortening in a heavy-bottom medium saucepan over medium heat, until light golden brown in color, and fragrant. Set aside.
Sift together the flour, baking soda, and salt, in a medium sized bowl.
Pour the melted butter in a large bowl; add the brown sugar and granulated sugar. Cream the butter and sugars on medium speed, using an electric mixer
Add the egg, yolk, 2 tablespoons milk and vanilla extract and mix until well combined. Slowly incorporate the flour mixture until thoroughly combined. Stir in the chocolate chips and toffee bits.
Chill the dough for 30 minutes, then place rounded tablespoons of dough onto prepared pan. Bake for 12-14 minutes, or until golden brown, and cool on the pan for 2 minutes, before transferring to a wire rack to cool completely.
Yield: 2 1/2 dozen
Ingredients:
3/4 cup unsalted butter
1/4 cup butter-flavored shortening
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup firmly packed brown sugar
1/2 cup granulated sugar
1 large egg, plus as additional 1 yolk
2 tablespoons milk
1 1/2 teaspoons vanilla extract
1 1/4 cups semi-sweet chocolate chips
3/4 cup coarsely chopped chocolate covered toffee bits
Directions:
Preheat oven to 375 degrees F. Coat a large sheet pan with shortening, butter, cooking spray, or parchment paper.
Melt the butter and shortening in a heavy-bottom medium saucepan over medium heat, until light golden brown in color, and fragrant. Set aside.
Sift together the flour, baking soda, and salt, in a medium sized bowl.
Pour the melted butter in a large bowl; add the brown sugar and granulated sugar. Cream the butter and sugars on medium speed, using an electric mixer
Add the egg, yolk, 2 tablespoons milk and vanilla extract and mix until well combined. Slowly incorporate the flour mixture until thoroughly combined. Stir in the chocolate chips and toffee bits.
Chill the dough for 30 minutes, then place rounded tablespoons of dough onto prepared pan. Bake for 12-14 minutes, or until golden brown, and cool on the pan for 2 minutes, before transferring to a wire rack to cool completely.
Yield: 2 1/2 dozen
I love your new home! I'll have to change it on my blog when I get a chance.
ReplyDeleteI can see you've been busy by the the posts I missed. Everything looks great as usual!
It's funny because I made pumpkin cookies similar to your pumpkin bars- I guess we are on the same wave length a lot!
Did Baking Illustrated tell you to melt your butter for chewy cookies? Ha!
ReplyDeleteAnnie- Thanks!
ReplyDeleteI know, we do make the same things a lot. I didn't even know you were going to make pumpkin cookies.
Amy- I don't have Baking Illustrated, but I want it. This recipe was from Alton Brown.
I'm not sure if I like it. The cookies are on the tougher side.
Oooooh. It's pretty in here.
ReplyDelete(in the new blog, I mean).
The cookies look good too.
Anna- Thanks! It's soothing with the lilac walls.
ReplyDeleteYum. I want those now. But I'm not going to bother because I have a cold and can't taste ANYTHING. Aargh!
ReplyDeleteWow Emily i just went all through your blog and looked at all of your recipes and they all look so good i can't wait to try some of them with my mom alright so keep up the good work. :)
ReplyDelete