Monday, March 16, 2009

Triple Chocolate Toffee Chip cookies

I love cookies. It's much easier to say, "no raisins" everything else is pretty much a yes. I bake a batch of cookies nearly every week to fill the cookie jar and we sometimes get stuck on a particular type of cookie. I would say that our standard cookie of choice is the white chocolate chip craisin cookie hands down. We love those cookies. About two-three weeks ago my friend Jamie came to work raving about a cookie she had and just happened to make. They were delicious. I had to have this cookie recipe. After talking about the results of this cookie I made some minor changes and am happy to say that this recipe will probably be on your top ten list after the first bite.

For me the trick is in the toffee chips. These little bugger hide in the amber colored cookie and sneak up on your taste buds like a room full of party goers. A terrific crunch, sweetness and all around wonderful addition to a cookie.

Triple Chocolate Toffee Chip Cookies:

  • 1 cup butter, room temp
  • 1/2 cup butter flavored Crisco
  • 3/4 cup sugar
  • 1 3/4 cup brown sugar, firmly packed
  • 3 large eggs
  • 1 tablespoon vanilla extract
  • 4 cups flour
  • 1 tablespoon baking soda
  • 1 teaspoon Kosher salt
  • 1 pkg. Semi-sweet Ghiradelli Chocolate morsels
  • 1 pkg. Ghiradelli Milk Chocolate Morsels
  • 1/4 cup 60% Cacao Bittersweet Chocolate Chips
  • 1 pkg Heath Toffee pieces


Preheat oven to 375 degrees F. Line cookie sheets with parchment paper.

With a stand mixer fitted with the paddle attachment, add butter, shortening and sugar beating at medium speed until creamy five minutes. Add eggs one at a time and vanilla, beating well.

In a small bowl, combine flour, baking soda and salt; gradually add to butter mixture, beating until blended. Stir in chocolate morsels and almond brickle chips. Drop cookies by 1/4 cupfuls about 3-inches apart onto prepared baking sheets. Bake for 11 to 12 minutes, or until lightly browned. Let cool for 2 minutes on baking sheets.

Remove to wire racks to cool.

I used a large spring loaded scoop ant it worked great. For my oven I needed to make these about 11 minutes.

Kendra and I put a slice of bread in the bottom of our cookie jar and marvel and how fresh it keeps our cookies (when they last that long). Th e bread gets hard but the cookies won't. Give this cookie a try, they are worth it!

The picture below is of Emma who I chased down and caught red-handed with two just cooled cookies. She ate them both, alternating bites from each cookie to fully corrupt them. She's our little cookie precious!

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