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These Chocolate Cookies are Worth Every Bite

By Diane Rossen Worthington

If I had to pick my favorite cookie either one of these would be the one. The following recipes for chocolate chip cookies and brownie toffee cookies rely on excellent quality chocolate, like Ghirardelli or Guittard, and both contain toffee. The first one is a classic chocolate chip, while the other one is a crossover of a brownie converted into a chewy, fudgy cookie.

I love the Tate chocolate chip cookie that I first tasted at Tate’s Bake Shop in Southampton, New York. I returned home to my kitchen and began trying to duplicate the texture and flavor. I substituted some oatmeal for part of the flour, used lots of brown sugar and toffee bits to give these cookies a crisp, crunchy texture.

Rounds of cookie dough will produce thicker and chewier cookies, while flattened rounds of dough will spread into thin flat crisps of buttery dough studded with chocolate chips and toffee.

If you prefer larger cookies, drop golf-ball sized cookies onto baking sheets, and bake the cookies a few minutes longer.

The brownie toffee cookies are easy to make and include a combination of bittersweet chocolate batter and toffee bits.

One of the secrets to making exceptional cookies is to make up the dough a day ahead, cover and refrigerate. This gives either baked cookie a richer, fuller flavor with notes of toffee and caramel. So go ahead and enjoy a platter of both or just one of these chocolate cookie gems.

Watch how fast they disappear.

My Favorite Chocolate Chip Cookies

Makes about 5 dozen 2 1/2-inch cookies or 28 4-inch thin cookies

  1. Preheat the oven to 375 F. In a small bowl, combine the flour, oats, baking soda and salt. Reserve.
  2. In a large mixing bowl, beat the butter, brown sugar, sugar and vanilla until creamy. Add the eggs one at a time, beating well after each addition. Add the flour mixture a little at a time and beat until incorporated. Stir in chocolate chips, toffee and nuts. Cover the dough and refrigerate overnight.
  3. Line baking sheets with parchment paper. For cakier cookies: Using a teaspoon, drop cookies onto ungreased baking sheets, leaving 2-inches between each cookie. For crispier cookies: Using a 1-inch ice cream scoop, drop 4 scoops of cookie dough onto each baking sheet. Then press them into very thin rounds using the heel of your hand, leaving 2 inches between the cookies, until they are approximately 4 inches across.
  4. Bake for 9 to 11 minutes, or until golden. If using two racks, swap the baking sheets halfway through baking (these may need a minute or two longer to brown). Cookies will cook faster if using a dark non-stick cooking pan.
  5. Remove baking sheets from oven and let cookies cool on sheets for 2 minutes. Transfer cookies to wire racks to cool completely.

Advance preparation: The cookies can be made up to one day ahead, covered and refrigerated through Step 2. Store the cookies in airtight containers for up to 1 week, or freeze for another time.

Brownie Toffee Cookies

Makes about 30 cookies

  1. Preheat the oven to 350 F. Grease and flour two baking sheets, or line the baking sheets with parchment paper.
  2. Place the flour, salt and baking powder in a strainer over wax paper and sift. Reserve.
  3. Melt the butter and chocolate in a double boiler over boiling water. Whisk the butter and chocolate until blended. Cool.
  4. In a medium bowl with an electric mixer on medium-high, beat the eggs and sugar until lemon colored, about 1 minute. Add the chocolate mixture and the vanilla, and beat until combined.
  5. Stir the flour mixture into the batter slowly so it has no lumps. Stir in the toffee bits. Cover the dough and refrigerate overnight.
  6. Use a small ice cream scooper to scoop out cookies about 1 1/2 inches in size. Place the cookies about 3 inches apart. Dip the ice cream scoop in hot water between cookies to prevent sticking.
  7. Bake the cookies for about 10 to 12 minutes or until the tops barely spring back and are slightly puffed. Cool and serve.

Advance preparation: The cookies can be made one day ahead, covered and refrigerated through Step 4. Keep the cookies in an airtight container for up to three days or freeze for another time.



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