Make’n’Tell Day 2: I Did It All For the Cookie
February 3, 2014 § Leave a comment
Right before Christmas last year, I did that thing where you all of a sudden decide that you need to bake All Of the Cookies and you only have like two days to do it (that happens to everyone, right, it’s not just me?). I wanted to make all my old standbys, but also felt like trying some new recipes, so I
consulted my extensive library of cookbooks watched some shows on the Food Network asked my friends and family for recommendations headed to Pinterest. I found a couple of things to try, and for the most part they were pretty successful, but Becky went absolutely gaga for these chocolate chip toffee cookie strips. She’s been nagging asking me to make more ever since, and I thought they’d be a great share for Make’n’Tell.
Not only are these cookies delicious, but I get to use my new favorite technique for rolling out the dough. Instead of putting it between two sheets of wax paper or whatever, you put it in a Ziploc and leave about 1/2″ open at the top for the rest of the air to escape. Then you just roll your dough out inside the bag, and cut the bag open when you’re done. No muss, no fuss.
- 1 c. butter, softened
- 2/3 c. packed brown sugar
- 1/2 c. granulated sugar
- 1 egg
- 1 egg yoke
- 2 tsp vanilla extract
- 2 c. flour
- 1/2 tsp baking bowder
- 1/2 tsp salt
- 1 1/3 c. semi-sweet chocolate chips
- 2/3 c. toffee chips
Preheat oven to 350°. Line two cookie sheets with parchment paper.
Cream butter and sugars together in mixer.
Add eggs and vanilla.
Add flour, baking powder, and salt, mixing until thoroughly combined.
With a wooden spoon, stir in chocolate and toffee chips.
Take half of mixture and seal in a gallon size Ziploc bag, leaving about 1/2″ open. Roll dough flat (you’ll only be able to get it as flat as your chips are tall, so about 1/4″). Cut open bag and put dough on prepared cookie sheet. Repeat with 2nd half of dough.
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