I have rarely met anyone who doesn’t love a good chocolate chip cookie. There are so many variations out there: chewy…crispy…cakey (is that even a word?). I will be the first to say that baking isn’t my thing. The amount of patience I need to have to measure things out precisely is not something I find relaxing.
However, this year as a new years resolution of mine, I decided to venture a little more in the baking department and the first endeavor was to make MY perfect chocolate chip cookie.
And this cookie is the bomb, guys. It’s chewy and crispy, the flavors of dark chocolate chips with the sweetness of the toffee and the nuttiness of brown butter and walnuts…whaaaaaat! To die for. I did this through so much trial and error, but when I finally got it right, it has become a staple in our freezer.
There are a few surprise ingredients that you don’t typically find in a cookie, but I promise each one is well worth it. And yes, pleeeaaaasseeee have this with a cold glass of milk or in typical Danny fashion, a la mode.
- 2 sticks of softened butter
- 3/4 cup Brown Sugar, Packed
- 3/4 cup Granulated Sugar
- 2 Eggs
- 1 Tablespoon Vanilla
- 2 cups All-purpose Flour
- 1 tablespoon of Decaf Coffee Granules
- 1 1/4 teaspoon Baking Soda
- 1 teaspoon Salt
- 1 cup of Heath toffee bits
- 1 cup of dark chocolate chips
- 1 cup of chopped walnuts
- Add one stick of butter to a medium skillet over medium heat. Allow it to melt and bubble up for 3 to 4 minutes, swirling the pan to keep the butter moving around. When the butter is a medium golden brown, remove the pan from the heat. Pour butter (and any solids in the bottom of the pan) into a heatproof bowl (such as a ramekin) and allow it to cool completely, about 30 minutes.
- Preheat the oven to 350 degrees.
- Cream the other softened stick of butter together with the brown sugar and regular sugar until it's combined. Add the eggs and vanilla, and beat until smooth, scraping the bowl if necessary to make sure everything is incorporated.
- With the mixer on medium-low, slowly drizzle in the cooled melted butter, making sure to add all the darker brown solids.
- In a separate bowl, combine the flour, coffee granules, baking soda and salt. Stir together, then add it in slowly until it's totally incorporated. Stir in the toffee bits, chocolate chips and walnuts.
- Using a small ice cream scoop, scoop the cookies onto a baking sheet lined with parchment paper or a silicon mat, about 2-3 inches apart.
- Bake the cookies for 12-14 minutes.
- To freeze: Place the cookie dough balls on a sheet tray and freeze individually for at least an hour before placing them all in a ziplock bag. Label with instructions and place back in the freezer to bake cookies another day!
My main problem was not finding a glass wide enough to dunk the whole thing without breaking it in half!
Make sure you freeze the cookie dough balls in a tray and then pack them up in a freezer bag, ready to bake as many as you want later on!
I can say from experience if you take these to work or your next cookie swap, people will be impressed (and surprised) by how delicious (and different) this cookie is. That’s if you get past the idea of sharing them, haha!