I like to create new recipes for the annual cookie swap my friends throw in December. This year I started with the Jacques Torres NYT chocolate chip cookie recipe as a model and then built on it. These cookies feel seasonal with cinnamon and toffee chips, studded with bittersweet chocolate, and a caramel-y dough. This is my way of saying that I will defend my title as Queen of the Cookie to the last crumb.
I love these cookies. The cinnamon in the dough isn't overwhelming, and the three different chips makes the cookie warm, sweet, and just stupid delicious. And wouldn't you know, I WON QUEEN OF THE COOKIE! You could win Queen of the Cookie, too, with this recipe. Unless you want to be King of the Cookie, or Imperator of the Biscotti. I don't want to put a limit on your dreams.
Cinnamon Toffee Chocolate Chip Cookies
17 oz Flour (3 2/3 cups)
10 oz Dark brown sugar (1 1/4 cups)
8 oz Granulated sugar (1 cup plus 2 Tbl)
1 ¼ c. Unsalted butter
2 Large eggs
1 ¼ tsp Baking soda
1 ½ tsp Baking powder
1 ½ tsp Kosher salt
1 tsp Cinnamon
2 tsp Vanilla
1 ½ c Cinnamon chips (abt 1 pkg)
1 1/3 c.Toffee chips (abt 1 pkg)
10 oz. Bittersweet chocolate chips (abt 1 pkg)
Cream butter and sugars until light and fluffy. Add eggs one at a time and then vanilla. Mix all dry ingredients and add slowly until incorporated. Stir in all the chips. Refrigerate at least 24 hours, 36 is even better. Bake 375 for 8-10 minutes until golden. You could also sprinkle them with w/sea salt before cooking, add 1/2 tsp chili or cayenne powder, or 1/2 cup toasted chopped almonds to the dough. Yes, you need to let the dough chill for a day. Something happens to the sugar and the flour when it chills for at least 24 hours, turning the cookie caramel-y, crisp on the edges and gooey in the middle. Trust me.