First rule of blogging: Post often!
I know, I've been totally absent lately. Between traveling and illnesses, I'm not really sure where the month of January went.
Fortunately, I got back in the swing of things this week and made some cookies. These are the types of cookies you want to keep in your freezer when you need a chocolate fix, and only a warm cookie laced with chocolate chips, peanut butter chips and toffee will do. This makes a large enough batch that you'll probably want to freeze a portion of the dough anyway, which is good; you'll be ready when the mood strikes.
Chocolate Peanut Butter Toffee Cookies
1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1 cup granulated sugar
1/4 cup packed light brown sugar
2 sticks unsalted butter, at room temperature
2 teaspoons vanilla
1 large egg
1 cup chocolate chips
1 2/3 cups peanut butter chips (a 10 ounce bag)
1/2 cup toffee bits
Preheat oven to 350 degrees. Set rack to middle position.
Sift together flour, cocoa powder, baking soda and salt. Set aside. In stand mixer, beat together butter and sugars on medium speed until fluffy, about 3 minutes. On low speed mix in egg and vanilla until combined. Mix in flour cocoa mixture until combined. Stir in chips and toffee bits.
Place rounded tablespoonfuls on to baking sheets lined with parchment spacing them two inches apart. Bake one tray at a time until the tops of the cookies just begin to crack, about 12 minutes, rotating sheet halfway through baking. Cool on sheet for 5 minutes. Then transfer to rack to cool completely.
Makes approximately 40 cookies.
Notes: Store baked cookies in an air-tight container at room temperature for up to three days. Or wrap portions of dough in parchment or waxed paper and freeze in a Ziploc bag for up to three months. When ready to bake thaw overnight in the refrigerator or very briefly in the microwave before continuing with the recipe as directed. Adapted from Gourmet magazine.