I realized recently, after making my umptieth batch of chocolate chip cookies, that I’ve never actually posted a recipe for them on my site. The truth is, my favorite recipe is the one you find on the Toll House bag of chips. As with everything else, I usually just cut the sugar in the original recipe. Sometimes, if I’m feeling spicy, I add a kick (1/4-1/2tsp) of allspice, nutmeg, or cinnamon.
Another great thing about the recipe is that it leaves room to play around with add-ins. In this case, for the recent FoxSwan Calendar Release Party, I decided to go with both chocolate chips and toffee pieces to shake things up a bit. In the past I’ve added all kinds of fun things from peanut butter pieces to white chocolate chips to chunks of Andes mints, and so on. You could add sprinkles, nuts… Whatever your heart desires.
So here is “my” recipe:
CHOCOLATE AND TOFFEE CHIP COOKIES – about 5 dozen
- 2 1/4 cups AP flour
- 1 tsp baking soda
- 1 tsp salt
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 tsp vanilla extract
- 2 large eggs
- 1.5 cups semi-sweet chips
- 1 cup toffee pieces
- 1/4-1/2 tsp allspice, nutmeg, or cinnamon
- To follow the original recipe, feel free to use one 12oz package of chips as well as 1 cup chopped nuts
Preheat your oven to 375ºF and line baking sheets with parchment.
Combine your dry ingredients – flour, baking soda, salt and any spices if using – in a medium bowl and set aside.
Cream together your butter, sugars, and vanilla make sure they’re light and fluffy before beating in the eggs one at a time.
Add in the flour and mix until almost combined. Then stir in your chips, making sure not to over-mix the dough.
Scoop out balls of dough, about a tablespoon, and space them evenly onto your lined baking sheets. Bake for 9-11 minutes, or until golden brown.
Let them cool on the sheets for a couple of minutes before removing them to the rack.
These cookies come out more on the chewy side, and that’s how I like them. For those of you who are interested in a crunchier cookie, check out this post by Cooking for Engineers on how the amount of flour you add affects the crispness. Then you’ll have the knowledge to make educated adjustments so you can make your ideal chocolate chip cookie.
These cookies came out fab, as they always do. I will admit, however, that the toffee chips didn’t really add as much to the cookie as I’d hoped, I think the pieces were just too small, so next time I’ll stick with good ol’ plain chocolate chip or half semisweet, half white chocolate chip. The cookies all went though, so you know they were a hit!
Believe it or not, this cookie would have an evil ranking of 4. It’s that it’s such an unassuming cookie that causes people to reach back into the jar for multiples. The classics keep people coming back for more, so stick with this recipe and you’ll be the most popular cookie-maker around!