Chewy Toffee Cookies

I realize this might be unpopular, but sometimes I just get tired of the chocolate in my chocolate chip cookie (gasp).  I find myself really enjoying the rest of the cookie and wishing I could pick out the chips. Not always (I do like chocolate, really).  So one day when I saw a package of toffee bits at the store, I knew what just what to do with them.

As long as you don't overcook these or make them too small, they'll come out nice and chewy. This photo makes me imagine a whole cabin built out of cookies (near a waterfall of cold milk).

As I wrote this, I couldn't shake the feeling that I might be perceived as some kind of a psycho if I said I don't like chocolate (which I do, I swear)!  My heart goes out to those of you out there who really don't like chocolate and have to deal with the shame and funny looks. It can't be an easy life.

CHEWY TOFFEE COOKIES

Yield: 18 (3 ½ inch) cookies

2 cups + 2 tablespoons all-purpose flour

1/2 teaspoon salt

1/2 teaspoon baking soda

12 tablespoons (1 ½ sticks) unsalted butter, melted and cooled slightly

1/2 cup sugar

1 cup brown sugar (light or dark)

1 large egg

1 large egg yolk

2 teaspoons vanilla extract

1 heaping cup toffee bits (like Heath brand), or more to taste

1.      Preheat oven to 325º F. Adjust oven racks to upper- and lower-middle positions. Line 2 baking sheets with parchment paper.

2.      Mix flour, salt, and baking soda together in medium bowl; set aside.

3.      Mix butter and sugars until thoroughly blended (by hand or with electric mixer). Mix in egg, yolk, and vanilla. Add dry ingredients; mix until just combined. Stir in toffee bits.

4.      Form scant 1/4 cup dough into a rough ball, being careful not to smooth the dough’s uneven surface much. Place formed dough on cookie sheets, about 1 ½ inches apart.

5.      Bake, reversing cookie sheets’ positions halfway through baking, until cookies are light golden brown and the edges start to harden yet centers are still soft and puffy, 15 to 18 minutes. To ensure a chewy texture, cool cookies on baking sheets. Store in airtight container.

Note:  Dough can be refrigerated for up to 2 days or frozen up to 1 month (shaped or not). Frozen dough requires an extra 1-2 minutes baking time.

adapted from Cook’s Illustrated, January 1996

butter and sugars mixed

toffee bits
I was originally going to add just 1 cup,
but then I thought if 1 cup would be good...

dough all mixed

dough ball (resist the urge to smooth it)

baked

My friend Elizabeth makes a vanilla chip cookie that's also a nice change of pace from the traditional chocolate chip.