So a day of resting and meds did wonders for me as I felt up to making cookies tonight. I found a recipe for toffee chocolate chip cookies and thought, "hey I can do that." Did a little google search, found a recipe at allrecipes and away I went.
Now of course, I tweaked. The recipe called for toffee chips and milk chocolate chips. I had milk chocolate toffee chips and thought that was close enough. I ended up with a very soft dough but went ahead anyway as the dough tasted very good out of the mixing bowl.
They were tasty enough. I had 4 just to make sure I liked them. But they were crispier than I liked ... a kind of crispy chewy if that makes sense. I think because the dough spread out more than I had expected based on the picture at all recipes. Mine were pretty thin by the time I got them out of the oven.
In retrospect, I might add a little more flour next time and actually add more chocolate chips and a little less toffee bits. Or mostly chocolate chips and just a few toffee bits mixed in at the end. I have the rest of the dough in the bowl in my fridge yet and may take another shot at this in a day or so to see if a chilled dough and some more chocolate chips helps.
1 cup packed brown sugar
1/2 cup butter, softened
1/2 cup shortening
1/4 cup white sugar
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
2 cups mini semi-sweet chocolate chips
(kind of skipped this one - see notes above)
1 (6 ounce) package almond brickle chips
(I used an 8 oz pkg toffee bits instead)
1 teaspoon vanilla extract
|1.||Preheat oven to 350 degrees F (175 degrees C).|
|2.||Mix sugars, margarine and shortening until light and fluffy. Mix in egg and vanilla. Stir in flour, baking soda, baking powder and salt. Stir in chocolate chips and brickle chips.|
|3.||Drop dough by rounded teaspoons onto ungreased cookie sheet. Bake 9-10 minutes until lightly brown.|
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