Hello, hello, hello!!! Many may have wondered where have I been. I have not given up the blogging life but unfortunate circumstances have kept me away for some time. I I love bring new recipes to my many followers, friends, and family. I’ve missed writing and cooking very much. It’s always been my happy place. I will explain shortly what has transpired over the past few months but tis the season. Cookie Week 2021 is ready to begin with Giant Toffee Chocolate Chip Cookies. Who doesn’t love a chewy chocolatey middle with crunchy edges? That said, let’s talk a little backstory.
Giant Toffee Chocolate Chip Cookies
In December 2020, my husband was diagnosed with Esophageal cancer. January brought tons of doctor appointments, testing and finally treatment. Treatment did not go as planned with my husband ending up in the the hospital twice, the longest for 2 1/2 months. April came with my husband coming home with a feeding tube and slowly but surely was able to consume pureed soups, ice cream, pudding, Jell-O and anything we could try which agreed with his system.
July 12th surgery was scheduled to remove part of esophagus and reattach the stomach. Complications happened and on July 13th, 2021 my husband passed away. Totally unexpected and shocking. Grief comes in many shapes and forms so bare with me. I live life one day at a time, one foot in front of the other. Miss you babe!
Giant Toffee Chocolate Chip Cookies
So, my recipe for these luscious gooey Giant Toffee Chocolate Chip Cookies is on the way and perfect for the holiday baking season. My husband loved a great cookie, not just a good cookie. This buttery cookie is a perfect dough for add-ins. Heath English toffee bits work splendidly. That crunchy, caramelly flavor never gets old. Now, mix in dark chocolate chips as an added bonus. Bittersweet or at least 60% cacao should be used. Milk and semi-sweet tend to be too sweet. For added crunch, roll cookies dough balls in coarse Turbinado sugar if desired.
Giant Toffee Chocolate Chip Cookies
These cookies are definitely on the large size, about 1/4 cup size. Baking is easy and your own oven will vary in baking time. If you like a more crisp cookie, bake longer. Allow cookies to cool before removing to wire racks. Store in airtight container up to 5 days. Don’t miss these cookies this holiday season. Come on and get to baking. Stay tuned for the next recipe. Happy Holidays!
Giant Toffee Chocolate Chip Cookies
1 cup unsalted butter, softened
1½ cups granulated sugar
½ t. baking soda
½ t. kosher salt
2 large eggs, room temperature
1 t. Heilala Oak-aged vanilla extract
2 3/4 cups unbleached all-purpose flour
1 – 8 oz. package Heath English Toffee Bits
1 cup Ghirardelli (60% cacao) chocolate chips
Turbinado sugar, for rolling (optional)
Heat oven to 350 degrees. Line two cookie sheets with parchment paper. Set aside.
In bowl of stand mixer, beat butter on medium for 30 seconds. Add in sugar and salt, beating on medium for 2 minutes and scraping down sides as needed.
Beat in eggs and vanilla extract until combined. Add in flour, noting mixture will be crumbly. Stir in toffee bits and chocolate chips.
Scoop 3 T. size dough balls and roll in Turbinado sugar, if desired. Place on baking sheets, 3-inches apart. You will be able to fit four cookies on each sheet.
Bake 12 – 17 minutes until edges begin to brown. Cookies will be soft and chewy in the middle with crisp edges.
Makes 20 – 22 cookies.
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