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Wednesday, December 11, 2013

Cinnamon Toffee Chocolate Chip Cookies

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.






9 comments:

Glenda said...

Is bittersweet the same as semisweet?

Carina said...

Hi Glenda,

It's not the same, bittersweet has a little less sugar and more cocoa than semisweet. However, if you can't find bittersweet, semisweet should be just fine.

cabesh said...

How many cookies will this make?

Carina said...

About 5 dozen, depending on how big you make the cookies. It makes a lot.

Kris said...

Must I use unsalted butter? Because I always forget to buy it, really, and I'm lazy.

Also, I hunted all over the world for sea salt flakes in Salt Lake City (Williams-Sonoma is the only place in all the world to find them in person when you can't wait for shipping. Also, spending $11 on salt = first world problems) and WOW do those flakes ever make for delicious cookies. I'll sprinkle that on the cookies if you insist on unsalted butter because I TRUST YOU.

Carina said...

You don't have to use unsalted butter! As far as sea salt goes, check Harmon's, I just use the sea salt from the store, ground up a little more.

Hailey said...

I must have these!

My Froley said...

These look amazeballs. Simply amazeballs.
http://myfroley.blogspot.com/

Adrienne said...

These look amazing!