I have been on a quest for my favorite cookie- and one I could make in my kitchen. I have always loved the chewy, dense, perfectly soft bakery cookies as big as your tea saucer that you have to eat in two different sittings- or not. So, I set out to replicate the bakery cookie and include my favorite cookie ingredients along the way.
This is a basic recipe that can have various ingredients added and taken out by preference, built-in creativity! Because I am obsessed with chocolate and coconut, of course I had to throw them into the mix. Walnuts and oats give the cookie a little more density and really complement the sweeter ingredients well. The “toffee love” part of the title is the brown butter, which adds a nice layer of rich flavor along with everything else. See my post on how to make brown butter here.
I need go no further to find my favorite cookie…these are really amazing. I’m sure they’d be great with alternate nut/chocolate/dried fruit additions as well. Just use the basic dough recipe and take out or add additional ingredients as needed.
- 3/4 cup unsalted butter, completely melted (you can brown the butter for a rich, toffee flavored cookie)
- 1 cup packed brown sugar
- 1/2 cup white sugar
- 1 egg
- 1 egg yolk
- 1/2 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- semisweet chocolate chips (I used 1 cup)
- shredded coconut (I used 1/2 cup)
- walnuts (I used 1 cup)
- oats ( I used 1/2 cup)
- Once the butter has cooled, cream the sugars with melted butter until well incorporated. Add egg and egg yolk, beat. Add extract, stir well. Combine dry ingredients in a separate mixing bowl, add in batches to the wet ingredients until smooth. Add chocolate chips, walnuts, coconut, oats, and any other additional ingredients.
- This is the important step for getting chewy, fat cookies. You need to bake the cookies at a lower heat (325 degrees) for a longer amount of time (about 15 minutes). The amount of batter used for each cookie should be about a fourth of a cup or the amount that you can just ball up in your fist. Also crucial in this recipe is that you pre-flatten your cookies before baking, otherwise you will get dome cookies that are raw in the middle.
- Enjoy right out of the oven, as hot as you can stand, but beware hot molten chocolate burns!
- Basic chocolate chip cookie recipe adapted from allrecipes.com.