So with all this pumpkin, apple, caramel and maple action happening at the moment, we thought we’d take a quick break from the fall dessert madness.
It’s halftime at the fall party. Sit down. Stretch. Take a load off.
Don’t fret cupcakes, we’re planning a big old ode to fall sweeties next week (pumpkin people, we’re looking at you), but at the moment, we’re taking a short sabbatical from your standard autumnal flavors.
So what are we baking? Cookies, kiddies, we’re baking cookies. Not just cookies though, big cookies. And we mean BIG cookies.
Like cookies so big we had to utilize an entirely new pan. You know we have problems resisting shiny new baking equipment. Oh and shoes too. But baking equipment is probably more relevant here.
Where have these muffin top pans come from? And how come we weren’t invited to the party sooner? Seriously, these things are magic. And completely dangerous for big cookie lovers like us. Because you can make really big cookies with these fancy muffin top pans. We suppose you can also make muffin tops, but, um, we didn’t.
Also, if you have any sort of minor obsessive, type A tendencies (hi, we’re the Blue-Eyed Bakers, and we’re OCD) these pans will be your new best friend. The cookies! They’re all the same size! And they stack up perfectly! Which is of course, a very important component of cookies.
So what kind of cookies did we make? Right, you probably want to know that minor detail. Ok fine. We made salted toffee chocolate chunk cookies. Yup. Salty, chewy toffee and big old chunks of chocolate. Not rocket science, but pretty delicious.
Actually, more than pretty delicious. Amazing. Chocolate and salty toffee baked up in a big old muffin top shaped cookie.
This is one tasty halftime party.
Salted Toffee Chocolate Chunk Cookies
Makes 16 large cookies
1 cup (2 sticks) unsalted butter, softened
3/4 cup sugar
1 cup light brown sugar, packed
2 large eggs
1 1/2 teaspoons vanilla extract
3 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
12 ounces semisweet chocolate, roughly chopped
1 cup toffee pieces (we used Heath bars)
Fleur de sel
Preheat oven to 350 F.
In a large bowl, sift together flour, baking soda, baking powder and salt and set aside.
In the bowl of an electric mixer, cream the butter and sugars together until fluffy. Beat in the eggs and vanilla and mix until combined. Slowly add flour mixture and blend until completely incorporated. Stir in chocolate and toffee.
Drop 2 ounces of cookie dough onto a baking sheet lined with parchment or into the cups of a muffin top pan. Sprinkle each cookie with a generous pinch of fleur de sel. Bake until cookies are puffed and just started to brown, 13-15 minutes. Transfer cookies to a rack to cool completely.