This is my first month as part of the Secret Recipe Club and what a better way to get my toes dipped into the water, then to get to feature a recipe from a talented blogger, Katie, at Epicurean Mom. I have to tell you, her stunning photos of her beautiful children immediately captured my attention.
There were so many drool-worthy recipes to choose from that I had a bit of trouble narrowing down my choice, but when I got to Home Made Butter Toffee Chunks in Chocolate Chip Cookies, I knew I had met “the one”. You know in the depths of your soul when you have found “the one”, don’t you?
I am a chocoholic as anyone who has read a post or two must know by now. And I truly believe there is no better dance partner in the world for chocolate than a perfect chocolate chip cookie. Now, not to knock Katie, but in my own humble opinion, my very famous chocolate chip cookies were going to be hard to beat (honestly I thought impossible if I must admit the truth here).
But then my son, who’s seventeen, perpetually hungry and LOVES my chocolate chip cookies almost as much as his phone or computer, said verbatim when he bit into one of these toffee cookies, “I think these are the best cookies I have ever had!” I was glad I had done Katie’s cookies justice, but I have to say that I was a little taken aback that my cookies, which are tried and true here for a good decade or so, just got ousted by this tart of a blogger, Katie. Are you beginning to sense a little jealousy here folks?
Yeah, for those of you who have had teenagers, you know that stab through the heart well when your son or daughter chooses someone else over you; although for most of you the treachory probably didn’t come over a supposedly innocent cookie recipe. Well mine did, but I think I have gotten over it now and am just more than grateful to be introduced to this delectable cookie.
So for my first try at this Secret Recipe Club thing, I would have to give it two thumbs up, a high five and five stars because the recipes were hits, I got to find another amazing blogger and be introduced to her beautiful site, and I have a new cookie that will definitely make my holiday gift plate of favorites to share with family and friends. I have a feeling if you give these cookies a shot, you may just have a new favorite cookie.
Click the Linky tool (froggy face) below to see the Secret Recipe Club posts for today!
Salted Butter Toffee Chocolate Chip Cookies
Toffee Recipe Taken Verbatim From Epicurean Mom
Chocolate Chip Recipe Adapted From Epicurean Mom and originally from Martha Stewart
The Toffee (very easy to make per Katy but for me who is a bit of a candy thermometer phobe, I found it a tad more challenging to get the toffee off at the exact moment necessary for firm toffee):
1 1/2 cups brown sugar
1 cup unsalted butter
1/2 teaspoon pure vanilla extract
cracked sea salt for garnishing
Combine sugar, butter and vanilla in saucepan on low heat until incorporated (stirring vigorously.) Bring the heat up to med-high and bring the sugar mixture to a boil, stirring frequently. Continue to boil until a thermometer reads between 280-300 degrees. Do not let it exceed 310 degrees or the candy will not harden.
The toffee should be bubbling and thick. Once desired temperature is achieved pour toffee onto a piece of parchment paper or a sil pat. Smooth out with a spatula and let cool in the fridge, for about 10 minutes.
Once cool break into small or large pieces. I store my toffee in an airtight container in the fridge.
Chocolate Chip Cookies with Butter Toffee
2 1/4 cup all-purpose flour
1/2 teaspoon baking soda (I actually made it 1 tsp baking soda)
1 cup unsalted butter, room temp
1/2 cup granulated sugar
1 cup packed light-brown sugar
1 teaspoon salt
2 teaspoon pure vanilla extract
2 large eggs
10 ounces semi-sweet chocolate chips
1/2 cup broken toffee pieces
Prepare two cookie sheets with parchment paper or line with a Silpat baking mat. Preheat oven to 350 degrees Fahrenheit. In a small bowl, whisk together flour and baking soda; set aside. In the bowl of a standing mixer fitted with a paddle attachment cream the butter and sugar together on medium speed until light and fluffy. Reduce speed to low, add the salt, vanilla and eggs (scrape down the sides.) Beat until well mixed, about 1-2 minutes. Add half of the flour mixture at a time combining on low speed each time until just mixed together. Add the chocolate chips and the toffee and stir in with a rubber scraper.
I like to use a medium-sized ice cream scooper to drop balls of dough (about 2-3 inches apart) onto the cookie sheets. I usually get 12 on a sheet, 3 across and four down.
Bake until cookies are golden around the edges and soft in the center 12-15 minutes. Remove from oven and let cool completely on a wire rack or take one right off the pan, dunk it into a glass of milk and sigh with complete satisfaction. Take your pick.