Chocolate chip cookies are my favorite, and the best thing about them is that you can play around with ingredients to make something even more delicious than the standard Tollhouse.
These were inspired by my love for pecan pie. I’d kinda hoped that they’d taste just like pecan pie, and they probably would if I doubled-down on the pecans and maybe added some molasses. Next time.
Sift the above together
Cream the butter and sugar together really well. Add the eggs and beat until nice and fluffy. Turn the mixer on low and add your flour mixture a half-cup at a time. Or dump it in all at once if you want flour dust all over your kitchen counter. I don’t really care. I’m not cleaning your kitchen.
Add the toasted pecans and get them mixed in there good, then add the chocolate chips and the toffee bits. You can really add as much of this stuff as you want, depending on how full of extra bits you want your cookies to be. If you go overboard, the base won’t hold everything together, so don’t get crazy.
You can make these any size you want. I did about 2 tablespoons worth of cookie dough per cookie and they were pretty big. Bake at 350 degrees for about 10 minutes. I like my cookies to be pretty well done, and these are naturally more brown than the standard chocolate chip cookie because you used some nice dark brown sugar, so keep your eye on them. You don’t want them too well done otherwise they won’t be gooey in the middle. Gooey is good, but you also want a nice crisp bottom (unlike when sunbathing, cuz ouch!).
These are perfect with ice-cold milk, hot chocolate, or made into ice-cream sandwiches with my bourbon brown-sugar ice cream (because if you’re going for it, you may as well really GO for it). Also tasty with a White Russian because booze.
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