What’s your favourite texture of cookie? Mine is chewy! But I made these cookies, lets just call them Chocolate Lovers Delight. Chocolate, chocolate and more chocolate. Part of the reason there is so much chocolate (really, you need a reason for chocolate!) is because I was sure I had Skor bits (which the recipe called for) in my pantry, but I didn’t. But the recipe looked so good, I couldn’t wait to bake it, so I substituted an equal amount of chocolate chips, baked the cookies, and when they came out of the oven, I topped with more chocolate – a Lindt disc. It melted beautifully and stuck to the cookie (well of course I’m going to try it again with Skor bits)
So this was an accidental experiment i.e. it wasn’t supposed to be an experiment, I knew the lack of Skor bits wouldn’t affect the quality of the cookies – that turned out good. Not all my experiments turn out good, but they must turn out good for me to share the recipe with you. Aside from the Skor bits I accidentally used the wrong heat. Rather than 350F as the recipe suggested, I set it at 320F. End result, the cookies were amazing (or so I’m told by the cookie connoisseurs in my house). I don’t know how I set it at 320F, but I did. The result, perfect tasting cookies at the end of 15 minutes. There was no indication in the recipe that these would be chewy cookies and judging from the time, temperature and consistency of the dough, it would suggest to me a crisper cookie. But what do I know. Remember, my big thing is taste. If it tastes good, you did good! Pat yourself on the back and move on – just annotate the recipe for next time then share it with me! Speaking of which, the recipe below has been adjusted for my changes as discussed.
Try this cookie, it’s delicious. It doesn’t spread much, I got about 20 cookies per tray – tablespoon size raw dough. My trays are 38cm x 46 cm or 15″ x 18″. Parchment lined of course. I also got over 60 cookies from this one batch, each cookie ended up approximately 2.5″ or 7cm round. The nice thing about this size cookie, it’s portion control. They are rich and full of calories, so I’d prefer if you made them this size. I need you around to follow my blog and rave about my recipes to others! 🙂 As always – enjoy!
Ingredients
1¼ cup butter
2 cups brown sugar
2 eggs
2 tsp vanilla
2 cups flour
1/2 cup Ghirardelli unsweetened cocoa powder
1/4 cup Tim Hortons Hot Chocolate (or some other brand)
1 tsp baking soda
½ tsp salt
1 1/2 cups semi sweet chocolate chunks or chips
½ cup of toffee chips (this is where I just added more chocolate chips – I will try them with Skor bits next time)
Lindt chocolate pieces, one per cookie (I used milk but you can use any type)
Instructions
Preheat oven to 320F
Cream the butter and sugar together till fluffy – I used the paddle attachment, beat the butter for about 1 minute then added the sugar and let it go for about 5 minutes while I scaled the other ingredients
add eggs, one at a time and mix, then the vanilla and continue to mix well – stir the bowl down to scrape all the excess off the sides
Sift or whisk together flour, cocoa, hot chocolate, baking soda, and salt
To the flour mix, add the chocolate (not the Lindt pieces) and toffee chips and stir in gently until the mixture is completely incorporated and even i.e. no remnants of butter etc.
Using 2 tablespoons, one to scoop and one to scrape off, drop the dough onto a parchment lined cookie sheet
Bake at 320F for 15-20 minutes – always check at the minimum time
*Disclaimer – My oven is convection and they say you should drop your temperature by 25 degrees to compensate – I’ve never ever done this, so technically you could say my mistake is a technical adjustment. Again, I’ve gotten the same results from full heat and minimum times – as stated in a recipe in my convection oven – not adjusted.
