Wednesday, December 7, 2011

Salted Toffee Chocolate Chunk Cookies

LiveBakeLove is gearing up for our Christmas Cookie baking extravanganza this weekend. It's an annual event I've hosted every year for the past 10 years but it will be the very first time we'll be posting it on our blog so we're very excited about that. We have an amazing assortment of cookies planned...chocolate-dipped, fruit-filled, crispy, chewy, bars, balls, fudge, traditional & non-traditional...we have something for everyone. We hope you'll check back next week for some delicious cookie recipes that we hope will make it on your holiday cookie platter this year.

So with the upcoming cookie craziness, why am posting a cookie recipe? Because I had a sudden craving for Chocolate Chip Cookies! Ok, it actually wasn't sudden. I crave chocolate pretty much on a daily, wait... make that hourly basis, and cookies are my absolute favorite. Besides, a girl can never have too much chocolate in her life....

Salted Toffee Chocolate Chunk Cookies
Adapted from Blue Eyed Bakers
Makes 20 Whoopie Pie sized cookies or approx 3 dozen regular sized cookies

1 cup (2 sticks) unsalted butter, softened
1 cup of packed light brown sugar
3/4 cup granulated sugar
2 large eggs, room temperature
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
12 ounces of good quality semi-sweet chocolate, chopped into large chunks (I used Ghiradelli)
1 cup of toffee bits (I used Heath)

Preheat oven to 350

In a medium size bowl, combine the flour, baking powder, baking soda and salt. Set aside.

In the bowl of an stand mixer using the paddle attachment (or using an electric hand mixer), cream together the butter, brown sugar and granulated sugar until light and fluffy (approx 3-5 minutes).

Add eggs and vanilla and beat at medium speed until combined. Gradually add the flour mixture until combined. Fold in the chocolate chunks and toffee bits.

Using a large cookie scoop, scoop dough into the Whoopie Pie pan and press down. Alternately, if you are not using a Whoopie Pie pan, scoop the dough onto parchment lined baking sheets.

Bake at 350 until lightly golden brown and set. Approx 13 minutes if using the Whoopie Pie pan. Baking time will be less if baking on regular baking sheets.

Cool for a few minutes in the pan (or on the baking sheet), then remove and cool on a wire rack. Or you can do what I always do and eat them warm out of the oven!

Store in an air tight container.

Oh, did I mention the Whoopie Pie pan? I just bought it recently and I love it! Pick one up for yourself and try it out.

No comments:

Post a Comment