I have plenty of ideas of what a chocolate chip cookie should be.
My dream chocolate chip cookie includes the adjectives chewy, bread-y, melty, and soft. To name a few.
And up until recently I was completely happy staying ignorant and blissful in this idea of the classic.
Then a nagging thought just kept tugging on my brain.
Expand. Expand. Expand.
Boredom. Boredom. Boredom.
Ok it was two thoughts, but you get the picture.
Therefore I found a recipe for ultra-thin chocolate chip cookies, and got to work.
At the last minute I threw in a bag of toffee bits on an impulsive and completely uncontrollable whim. And this, I believe, made all the difference in the world.
As the cookies cook and spread, the toffee bits melt completely into them, giving them a caramel like quality. That alongside the fact that they are ultra thin makes it exceedingly difficult to only eat one.
One should note that this batch for me made around 60-70 cookies and they really are best served within the first few days. Yea. Therefore I recommend freezing the dough after you've made it and scooped it out and then only making as many as you want on that particular day.
This way you can enjoy the experience that is these fresh cookies over and over again. And after one bite, believe me you'll want to.
Be the hero of your own Valentine's Day this year. Make these cookies.
Ultra Thin Chocolate Chip Toffee Cookies
Servings: Approx 6-7 Dozen
- 2 1/4 cups flour
- 1/2 tsp baking powder
- 1 tsp coarse salt
- 2 1/2 sticks unsalted butter (at room temperature)
- 1 1/4 cups white sugar
- 3/4 packed light brown sugar
- 2 tsp pure vanilla extract
- 2 eggs
- 1/4 cup water
- 2 cups semisweet chocolate chips
- 1 (8oz) bag toffee bits (the kind without chocolate)
Preheat oven to 350 degrees F. Whisk together flour, baking powder, and salt, in a bowl and set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugars on medium speed until well combined and creamy. Reduce speed to low and add vanilla, eggs, and water, beating until combined. Add flour mixture and beat at low speed until just combined. Stir in chocolate chips and toffee bits until well distributed.
If you'd like to make the whole batch, scoop out 1 tablespoon dough-balls (giving at least 2 inches between each) on a baking sheet lined with either parchment paper or silicon baking mats and bake for 9-12 minutes or until cookies are golden brown and bubbly. (Really these cookies spread a bunch and need lots of room.) Let cool on baking sheets completely not removing them until they have done so.
Continue with all cookie dough until you are finished.
If you'd only like to make a partial batch (which I highly recommend!) scoop 1 tablespoon dough-balls onto one lined baking sheet (not needing to give very much room between each one, and place into freezer for 30 minutes. When cookie dough balls have frozen mostly solid (and are no longer sticky) transfer to a freezer bag that seals (ziplock is ok) and then take out as many as you need to bake.
When baking from freezer, take out as many as you'd like and line baking sheets as stated above and let thaw at least 10-15 minutes. Then bake as directed above and enjoy!
The cookies are best kept airtight at room temperature and are best on the first few days after they are made. The dough-balls stay good in the freezer for a least a few weeks. (Mine didn't last that long anyway!)
Recipe adapted from: Marth Stewart's Cookies