More from our snow bound day of baking. I love chocolate chip cookies, really love them, and will try any new recipe for chocolate chip cookies, but how many different ways are there to make a chocolate chip cookie? Especially drop chocolate chip cookies. It’s really just changing up the ‘goodies’ inside. I love playing with the sizes and shapes. Now, we’ve already seen the Skillet Chocolate Chip Cookie, which was great and easy and a wee bit different. But, while flitting around some of the blogs I read I saw these chocolate chip cookies and they have toffee AND you don’t have to scoop them! They make great big Cookie Monster sized cookies … that you cut into strips. This recipe comes from the Cookies for Kids’ Cancer: All the Good Cookies recipe book.
Many thanks again to my friend Lisa for braving the snow to make cookie baking day so much fun and to Miss A for awakening from slumber with a zeal to get her bake on!
- 2 sticks (1/2 pound) unsalted butter, at room temperature
- 2/3 C light brown sugar
- 1/2 C granulated white sugar
- 1 large egg
- 1 large egg yolk
- 2 t vanilla extract
- 2 C all purpose flour
- 1/2 t baking powder
- 1/2 t salt
- 1 1/3 C (8 ounces) semi-sweet chocolate chips
- 1/2 C Heath toffee bits (add 2/3 cup if you’re a toffee lover!)
Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
Place the butter and sugars in a large mixer bowl and beat until smooth and creamy, about 3 minutes.
Add the egg, egg yolk and vanilla and beat until incorporated. Scrape down the sides of the bowl.
With the mixer on low, add the flour, baking powder and salt; beat well and scrape again.
Stir in the chocolate chips and the toffee.
Divide the dough into quarters. Roll each quarter of the dough between two floured sheets of waxed paper into an 8-inch or so square.
NOTE: Flouring wax paper? Nope, doesn’t work. Lightly flour the rolling pin and you’re just fine!
Transfer the cookie squares to the prepared baking sheets. Bake until lightly browned, 15 to 17 minutes.
While hot, cut each cookie square in half, then cut each half into eight 1-inch slices. Cool the slices on the cookie sheets completely.