Chocolate chip cookies #6: Based on Two Peas and Their Pod’s Pie Plate Chocolate Chip Toffee Cookies. Baked on 2/22/12.
Hey look, it’s not another TV post! Sorry about that, but I was suffering from a severe lack of inspiration and creativity this week. It happens occasionally. But anyway, back to the business of baking. Did I say I was going to make brown butter chocolate chip cookies next in my search for the best recipe? Well, I lied. Not intentionally, of course, but I haven’t gotten around to making that particular variation yet. However, on Wednesday night I realized that I had enough time to whip up a toffee chocolate chip cookie pie before Dan got home from work. He thinks baking too many cookies is unhealthy, which is true, but I figured there was nothing he’d be able to do about it if they were already done when he arrived. I’m devious, aren’t I? But I digress. Making chocolate chip cookies in pie form is so much easier than scooping out individual portions of dough onto a cookie sheet. The lazy girl in me appreciates that. What makes this recipe unique is Heath toffee bits, which you can find in the vicinity of chocolate chips in the baking aisle. Besides the toffee bits and the fact that all of the sugar in this recipe is brown sugar (no white sugar at all), it’s otherwise relatively standard. But the results are incredibly delicious. These were the best chocolate chip cookies I’ve ever made. Seriously. They are moist, dense, and packed with flavor. The toffee is definitely what put them over the edge. Wow. I’m going to keep trying more recipes as the year progresses, but right now I don’t know how anything is going to top these toffee chocolate chip cookies. You should make them right now! Amazing!