Toffee Chip Cookies
By the time I decide I want to make cookies, I have passed the point of deciding that I want to eat them, so I’m already behind. In fact, I don’t think I even want to make them so much as I just want to eat them, and making them is just a necessary evil in order to get my fix, and if one thing is out of place, my motivator gets busted and I just go sit down defeated instead.
I open the refrigerator door and pull out my two rock-hard sticks of butter, and I’m already sad. I don’t know about you, but my cravings come fast and they come strong. My motivation, on the other hand, comes in small in small short-lived bursts. What is there to do but wait for this butter to soften? Motivation… dwindling. Excitement… dying. By the time that butter is soft, chances are I’ve moved on to bigger and better things…
But melted butter? You mean I don’t have to wait for it soften? I don’t have to cream it? I don’t have to drag my heavy Kitchen Aid out and plop it on the counter (or give BF my “I’m sad and helpless” face for him to do it for me)? That’s it, I’m in. If this recipe was a success it would be a victory for many future cookie recipes to come. If this recipe was a success, I would be able to make infinite melted-butter-cookie variations!
I know the suspense is killing you… WAS IT A SUCCESS? Well, only if you love sweet, chewy, chocolatey, toffee-y, cookies. (Um, that’s a “yes” for those of you who are still not sure). These things go like hotcakes, so you might want to double up the recipe.
Toffee Chip Cookies
- 2 1/4 C AP flour
- 1 tsp baking soda
- 2 sticks unsalted butter, melted
- 3/4 C sugar
- ¾ C brown sugar
- 1 tsp vanilla extract
- 1 tsp kosher salt
- 2 large eggs
- 11(ish) oz of chocolate covered toffee chip (or chunks)
1. In a small bowl, whisk together flour and baking soda.
2. In a large bowl, whisk together sugar, brown sugar, and salt. Whisk in vanilla and melted butter until sugar starts to dissolve.
3. Add eggs, stirring until the mixture thickens slightly. Add flour mixture and stir until just combined; stir in toffee chips.
4. Cover bowl with plastic wrap (I press mine to the surface to avoid drying out the dough) and chill in refrigerator for two hours.
5. When ready to bake, preheat oven to 375°F. Line two baking sheets with parchment paper.
6. Drop dough in rounded tablespoons onto baking sheet about 2 inches apart. Bake until edges are golden and tops have just started to crack, about 10 minutes.
7. Allow to cool on baking sheet set on a cooling rack. Once cooled, transfer to an airtight container.
Tips
*I baked this batch with an Oxo “Small” Cookie Scoop – which scoops 2 teaspoons of dough, yielding a 2″-diameter cookie. I find that when I try to make larger cookies with this dough, they don’t come out as pretty, just in case presentation is important to you 😉
*Being of an impatient nature, I will usually skip the “chilling” process for cookies, but since this dough uses melted butter I decided it was important to chill. If you want to cut down the chill time you can scoop the dough onto cookie sheets first, then put them in the fridge or freezer until chilled.
*If you only want to bake a few, scoop extra dough into balls and put on a plate or baking sheet. Place in the freezer 20 mins, then transfer to a ziploc bag and place back into freezer. When ready to bake, preheat oven to 375F and add a couple extra minutes to the baking time.
*If you’re feeling motivated (or have some angry feelings to resolve) smash or cut your toffee bars yourself into toffee chips (should take about 8), if not just buy the pre-smashed Heath Toffee Chips at the store
[ Adapted from Serious Eats ]
