There are times in your life where you have to make decisions- ya know, pick a side. Democrat, or Republican? iPhone, or Android? Biggie, or Tupac? Yankees, or Mets?
Even though I know exactly where I stand on a lot of issues, there’s one decision that always gives me pause. One that really makes me stop and think.
Salty, or sweet?
I have a lot of trouble with this one. For example- brunch time. Do I order an omelette with extra bacon? Or french toast with strawberries? Corned beef hash, or chocolate pancakes? (Note, I usually end up with french toast and a side of bacon. Genius, I know).
Well, I think I’ve finally concocted the perfect compromise for when you just need a treat. These cookies are loaded with delicious dark chocolate, white chocolate and toffee bits. But they’re also topped with a perfect light dusting of salt, that believe it or not, accentuates the chocolate in a way that makes it even MORE tasty. Like chocolate covered pretzels? You’ll LOVE these cookies!
- 4¼ cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp regular table salt
- 1½ cups unsalted butter, softened
- 1¼ cups granulated sugar
- 1¼ cups brown sugar, firmly packed
- 2 eggs
- 1 tbsp vanilla extract
- ½ cup semi-sweet chocolate chips
- ½ cup white chocolate chips
- ¼ cup toffee bits (HEATH makes great ones)
- pinches of coarse kosher salt
- Preheat your oven to 375° F. In a medium bowl, combine your dry ingredients: flour, baking powder, baking soda, and the ½ tsp of regular salt.
- Using a mixer, combine the softened butter and both the white and brown sugars in a large bowl. Beat at medium speed until creamy. You may need to use a spatula to scrape down the sides of the bowl from time to time.
- Once the butter and sugars are combined, add the eggs and vanilla. Continue to beat together and scrape the sides as necessary.
- Turning the mixer to low speed, start to add the flour mixture slowly until everything is combined. Stir in the chocolates and toffee bits.
- Using a cookie scoop or your hands, form the dough into balls and place on a cookie sheet lined with parchment paper or a silicone liner. Lightly dust the cookie dough balls with the coarse kosher salt, and bake for 10 to 14 minutes until golden brown.
- Let the baked cookies sit for 1-2 minutes before removing them to a cookie rack to cool. Then, DEVOUR!
PS. If you’re serious about baking or just like to make cookies every so often, I highly recommend getting a cookie scoop and a silpat baking sheet liner. These are both relatively inexpensive, but I think indispensible. The cookie scoop makes sure all your cookies are uniform size (and keeps your hands from getting messy from the dough!), and the liner doesn’t stick to the cookies at all and makes clean up a cinch.