Wednesday, June 29, 2011


I've been having some fun with cookie recipes lately--Mint Ravioli cookies, Inside-Out chocolate chip cookies, and these little babies: Giant Toffee-Chocolate Chip Cookies.

Here's the recipe (you know you want it!):
makes about 1 1/2 dozen cookies

1 cup packed brown sugar
1/2 cup margarine or butter, softened
1/2 cup shortening
1/4 cup honey
1 egg
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 package (12 ounces) miniature semisweet chocolate chips
1 package (6 ounces) almond brickle chips

Heat oven to 350 degrees. Mix brown sugar, margarine, shortening, honey and egg in large bowl. Stir in flour, baking soda, baking powder and salt. Stir in chocolate chips and brickle chips.

Drop dough by level 1/4 cupfuls about 2 inches apart onto ungreased cookie sheet. Bake 12-14 minutes or until edges are golden brown (Centers will be soft. Cool 3-4 minutes; remove from cookie sheet.

Variation: Drop dough by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheet. Bake 10-12 minutes or until golden brown. About 4 dozen cookies.

Now, here's what I did: First of all, I like toffee with MILK chocolate, not semisweet, so I went for regular size milk chocolate chips rather than semisweet minis. I went for the regular size cookies, for quantity, rather than worrying about making giant cookies. Finally, I don't know why they say ungreased cookie sheet. Toffee is like caramel--when it is warmed, it gets soft and sticky. I never would have been able to get them off the cookie sheet once they started to cool (and stick to the sheet).

Don't they look yummy? Well, they taste even better! This may well be my family's new favorite cookie.

This is my test: I love making cookies, but I don't really care to eat them once they cool down. I love warm cookies, but once I'm done baking I don't really eat any. This recipe is in great danger of changing all that. The cookies are so good, I almost made myself sick having *just a few* more. :)