2 1/4 c. Flour
2/3 c. Cocoa powder
1 tsp Baking Soda
1 tsp Salt
1 1/3 c. Butter, unsalted, softened
1/3 c. Brown Sugar
1/3 c. White Sugar
2 tsp Vanilla
1 c. White chocolate chips
1 c. Skor toffee bits (Chipits)
Preheat oven to 350°F.
Combine the flour, cocoa powder, baking soda and salt. Set aside.
In another bowl, cream together the butter, brown sugar and white sugar. Stir in the vanilla. Then, add one egg at a time. The mixture will be lumpy but that's okay.
Add the butter mixture to the dry ingredients. Stir until the dough is evenly mixed.
Stir in the chocolate chips and skor toffee bits.
Drop the dough by tablespoons onto an ungreased cookie sheet, placing them 2 inches apart.
Bake for 8-10 minutes. (My oven produced very soft cookies with baking time of 8 min.)
Too much cookie dough?
- This cookie dough freezes really well. Simply double wrap the unused dough in plastic wrap, place it in a ziplock bag and with a label indicating the type of cookies and the date prepared. Pop the whole thing in the freezer and can be stored for several months.
- Thaw the cookie dough in the refridgerator overnight and bake as normal.
I swiped (and slightly tweaked) this cookie recipe from Creamsicle on ChickAdvisor. These cookies were uber chocolatey, uber soft and uber delicious. There is nothing healthy about this recipe but believe me, it is worth temporarily giving up your diet for. Besides, this recipe actually makes quite a lot of cookies. So use the butter guiltlessly but only bake what you can eat and freeze the rest. The cookies are best when they are fresh out of the oven anyway.
I made 3 variations of this cookie recipe because there are 3 of us in this house and we all liked something different. I personally taste-tested all 3 versions and I've ranked them by their yumminess:
1. Double chocolate cookie with white chocolate chips and skor toffee bits
2. Chocolate chip cookie with skor toffee bits
3. White chocolate chip cookie with pinenuts