Chocolate chip cookies #18: Based on Blue-Eyed Bakers Salted Toffee Chocolate Chunk Cookies. Baked on 11/2/12.
First of all, I feel terrible for neglecting my webpage for the last ten days. I was so dedicated to fulfilling my post-a-day NaBloPoMo requirement in November, but due to several different factors that just didn’t happen. I won’t go into details right now, but I mostly blame Thanksgiving. Last Thursday I flew up to San Francisco to visit my brother and I didn’t have a free minute until I got back on Sunday. Not that being out of town is an excuse for not updating my webpage (I managed to keep it up for ten days in Hawaii last November), but it’s the best explanation I have for the lack of posts. But tomorrow is December 1st and I am going to do my very best to document the last month of 2012 to the best of my ability. We’ll see how that goes. But anyway, back to the cookies!
Since this is another salted caramel chocolate chip cookie, I’ll bet you’re wondering what the difference between this and recipe #17 is, right? Well, the answer is two very simple things – brown butter and toffee bits. I’ve already sung the praises of browned butter in chocolate chip cookies so it should be obvious that I think this is any improvement on any standard cookie recipe. Besides that, I included the caramel sauce in the batter, like in the previous recipe, but I added Heath Milk Chocolate Toffee Bits along with the semi-sweet chocolate chips. I love using a mixture of milk chocolate and semi-sweet chocolate in cookies, and the toffee just added another layer of caramel flavor. A third layer on top of the browned butter and caramel sauce, I guess!. Perhaps I went overboard, but these cookies turned out great. I didn’t follow any one recipe exactly, but combining two lead to a fantastic end result. I wouldn’t say these are my favorite chocolate chip cookies (that title still belongs to recipe #14 for now), but these are still excellent. I will be making them again.