Does it ever feel like you’re constantly searching for the perfect chocolate chip cookie? For me, definitely yes. A good 25% of my bookmarked recipes are for chocolate chip cookies. At least. Possibly more. What can I say, I’m a sucker for soft cookies with chocolate in them. And, if the posts on FoodGawker, Tastespotting, etc. are any indication, so is everyone else. This recipe is adapted from one I found on FoodGawker claiming that a “secret” ingredient makes these cookies the greatest things ever. EVER. I don’t know if I’m ready to commit to these being the best thing I’ve ever put in my mouth, but they are pretty damned good. Soft, chewy, extra tender (from the secret ingredient), satisfyingly gooey, and crunchy (from all the toffee/nut bits), they were a delicious alternative to lunch on a rainy Sunday afternoon.
Chocolate Chip Toffee Nut Cookies (Adapted from Sally’s Baking Addiction)
- 1-1/2 sticks butter, softened
- 3/4 cups brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 tbsp vanilla extract
- 1 tsp baking soda
- 1 tsp salt
- 2 tsp corn starch (the secret ingredient!)
- 2 cups flour
- 1-1/2 cups semi-sweet chocolate chips
- 2/3 cup chopped nuts (I used pecans)
- 1/2 cup toffee bits
- Preheat oven to 350. Line a baking sheet with parchment paper or a Silpat mat.
- In a large bowl, cream together butter and sugars until light and fluffy.
- Add eggs and vanilla, and stir.
- Add dry ingredients, and stir until well mixed.
- Add chocolate chips, nuts, and toffee bits. Stir well
- Scoop tbsp-sized balls of dough onto the baking sheet. Keep them about 1 to 1-1/2 inches apart.
- Bake for 8-9 minutes.
- Allow cookies to cool for 5 minutes on the baking sheet, then remove them to a cooling rack.
- Enjoy, with a glass of milk (or eggnog, for a seasonally appropriate treat)!