Saturday afternoon it was time again to bake some cookies. My supply was running dangerously low, so I needed to stock up!
I ended up creating a recipe of my own. Nothing groundbreaking or very original - it is simply based on the principles of a basic chocolate chip drop cookie, but with a few customized tweaks of the ingredients and amounts. I wanted to make a cookie with a variety of chips and toffee bits. And, I read that using molasses not only helps your cookies to stay chewy longer, but it also heightens the brown sugar flavor. The end result was a batch of dark chocolate chip, butterscotch chip, and English toffee cookies.
The cookies turned out really nice. They are soft, chewy, and very tasty, and I love the combination of the dark chocolate chips with the butterscotch. The toffee bits add a nice textural contrast with a crunchy and sweet surprise every once in while. I took care not to overbake them and found that 10 to 11 minutes worked perfectly for my oven. Here is what I did:
Jean's Dark Chocolate and Butterscotch Chip Cookies with Toffee
Makes 28 cookies - at least the way I portioned them it did! ;-)
-2 c. unbleached all-purpose flour
-1/2 t. salt
-1/2 t. baking soda
-1 stick unsalted butter (at room temperature)
-1/2 c. granulated white sugar
-1/2 c. light brown sugar, packed
-1 T. molasses
-1 t. pure vanilla extract
-4 oz. Ghirardelli 60% Cacao Bittersweet Chocolate Chip*
-4 oz. Nestle Toll House Butterscotch Chips*
-4 oz. Heath Milk Chocolate English Toffee Bits* (or equal amount finely chopped Heath Bars...same thing)
*Note: if you don's have a kitchen scale, go with approximately 1/3 bag of the Ghirardelli (11.5 oz. bag), 1/3 bag of the Nestle butterscotch chips (11 oz. bag), and 1/2 of the 8 oz. bag of the Heath toffee bits - a little more or less won't hurt anything!
Preheat the oven to 350 F.
Mix the flour, salt, and baking soda in a bowl. Set aside.
In the bowl of a stand mixer with the paddle attachment, cream together the butter, white sugar, and brown sugar until light and fluffy. Add the eggs, molasses, and vanilla extract, and continue beating until it is well mixed. Add the flour mixture, and beat until the flour is just incorporated and you no longer see any white streaks. Add the chocolate and the butterscotch chips, along with the toffee bits. Turn on the stand mixer one more time just to let the paddle gently stir in the chips and toffee until they are nicely distributed.
On parchment lined baking sheets, drop rounded tablespoons of dough (perhaps ping pong ball sized). Bake in the oven for 10-11 minutes, or until slightly brown on top. After removing from the oven, allow the cookies to set on the baking sheet for about 5 minutes. Transfer to cooling racks and allow to cool completely. Can be stored in an airtight container for a few days, or frozen in zip-top freezer bags for longer term storage.
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