Salted toffee cookies with chocolate chips! Just because David had a random late night craving!
David: “I want cookies.”
Me: *laughs* “Okay. What kind of cookies?”
David: “Heath bar. Toffee cookies. Soft. And flat.”
Me: *rolls eyes* “Yea, yea… flat cookies.”
My mom makes amazing cookies. A million different kinds of amazing. My friends always loved coming over around the holidays, because they knew they would find tons of tupperware full of various goodies. We would be watching a movie or playing video games in the living room and occasionally someone would disappear into the kitchen and then come wandering back, snickerdoodle in the right hand and gingersnap in the left and who-knows-what already on its way to becoming a love handle.
My mom and I always prided ourselves on our PLUMP, chewy cookies. None of this whimpy flat stuff that deflated as soon as it cooled. We did years of trial runs and testing and dumped in the flour until we had our delicious little stacked cookies. So, of course, when I started dating David, I was happy to make him cookie after cookie, showing him the key reason he should put a ring on it–he had found a girl that could make fabulous, thick, chewy cookies. (Because everyone knows that is how you choose a life partner.)
One day David and I were hanging out at my parents’ house while Mom and I did some holiday baking. I was bummed, because I had not been paying close enough attention as we were chatting and my batch of cookies came out a little thin.
David: “Well, honestly, I like flat cookies better.”
Me: “Oh, hun. You’re sweet, but I can fix the next batch by adding some flour.”
David: “No, really. I really like flat cookies better.”
WUT.
(╯°□°)╯︵ ┻━┻
Been dating HOW long and you’re just telling me this NOW?!?!?!?!
Do you know how much easier it is to make flat cookies??? Do you know how much pride I took in the cookie feature that you have … [hold it, throwback to the 90’s] … DISSED???
Don’t worry. The recipe below is for nice, plump cookies. Excuse me, while I go make a FLAT batch.
wyldflour
24-30 cookies
20 minPrep Time
10 minCook Time
30 minTotal Time
Save RecipeIngredients
- 1 cup shortening
- 1/2 cup white sugar
- 1 cup packed brown sugar
- 2 eggs
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup heath bar toffee bits + extra for topping
- 1 cup chocolate chips
- maldon salt (optional)
- Add 2 Tablespoons flour; remove 1 Tablespoon white sugar; raise temperature to 375 degrees; decrease cooking time by 1-2 minutes.
Instructions
- Preheat oven to 350 degrees Fahrenheit (high-altitude: 375 degrees).
- Cream together shortening and sugars.
- Mix in eggs until fully incorporated.
- Add 1 cup of flour, baking soda, and salt. Mix well.
- Stir in remaining flour and toffee bits. Dough should be quite stiff.
- Pinch off dough into walnut-sized balls and place on baking sheet. Press down just slightly, until the dough is about half-inch thick.
- Sprinkle each flattened dough ball with 3-4 toffee bits and 3-4 chocolate chips, pushing them slightly into the dough. Sprinkle a tiny pinch of maldon salt. (You can vary this according to your preference.)
- Bake for 7-10 minutes until edges start to brown. Err on the side of under-baking these cookies, since the softness will enhance the toffee-feeling. Remove from oven and move cookies to cooling rack as soon as possible.
- Store in airtight container.
Calories
Fat
Carbs
Protein
Comments