Once in a while I get an urge to bake cookies. I just love the process of mixing the ingredients, dropping the dough on the baking sheet, watching them bake in the oven, and trying that first bite of a warm cookie with my husband on a nice quite evening. I’ve even stayed up to bake cookies after midnight, and I like to keep my Tupperware full of creative chocolate chips or candy bits to use in baking cookies.
Chocolate chip cookies are my fall back plan when I need to satisfy my sweet tooth but a slice of cake feels too heavy or unattainable at the time. I like to walk into coffee shops and scout out their cookie collection, only to find myself choosing a simple chocolate chip or chocolate chunk cookie. I’ve baked chocolate chip cookies so many times and in so many ways. This time, my inspiration came from seeing these mini candy coated chocolate bits in the bulk bins at the supermarket. These cookies turned out a bit flatter than I had expected, but slightly crispy texture on the edges and a soft centre combined with the flattering colors was a great success! I gave a stack of cookies away to my husband’s teenage cousin and received great reviews.
2 1/4 cups all-purpose flour
1 tsp baking soda
1/2 cup unsalted butter, at room temperature
1 cup packed light brown sugar
1/2 cup granulated sugar
1 tsp vanilla extract
1 large egg
1 egg yolk
1 cup rainbow candy coated mini chocolate bits
3 oz bittersweet chocolate, chopped
1/2 cup toffee pieces
Preheat oven to 350oF. Line two baking sheet with parchment paper. Whisk the flour and baking soda in a bowl.
In a stand mixer, cream the butter, brown sugar and granulated sugar on low speed until combined, then increase to high speed and beat until light and fluffy.
Add the salt, vanilla, whole egg and egg yolk; beat until thoroughly combined. Add the mini chocolate bits and beat for a few seconds until some are slightly crushed. Gradually add the flour mixture, mixing on low speed until just combined. Fold in the bittersweet chocolate and toffee pieces.
Roll heaping tablespoonfuls of dough into balls and place on the prepared baking sheets about 2 inches apart. Slightly flatten each ball with your fingers.
Bake until edges are golden brown (approx 11 to 13 minutes). Cool on the baking sheet for 3 minutes, then transfer to a rack to cool completely.
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