May 19, 2009

Nibby Toffee Chocolate Chip Cookies

1/2 cup flour
1/2 cup semisweet chocolate chips
1/4 cup unsalted butter, at room temperature
1/4 cup dark brown sugar
1/4 cup sugar
1/4 cup toffee chips
1/8 cup cocoa nibs
1 egg, at room temperature
1 1/2 teaspoons vanilla
1/2 teaspoon salt
1/2 teaspoon baking powder

Preheat the oven to 350. Line 2 cookie sheets with parchment paper. In a medium sized bowl combine flour, salt, and baking powder. In a large bowl, cream the butter and sugars until light and fluffy. Add the egg and vanilla and combine thoroughly. Gradually add the dry ingredients to the sweetened butter and mix until a very thick dough forms. Fold in the chocolate chips, nibs and toffee. Distribute them evenly in the batter. Form cookies by dropping 1 teaspoon of dough on the sheet two inches apart. Flatten slightly then bake until light brown, about 12 minutes. Remove (using a flat turner or spatula) to a wire rack to cool.

Yield: about 1 dozen cookies

My thoughts:
I don't how the weather is where you live but the last couple of days here in Baltimore have been unseasonably chilly and windy. I figured I'd take advantage of this and get some baking in before the weather turns hot enough to bake the cookies out on the sidewalk instead of in my oven. They are slightly chewy from the toffee, slightly crunchy from the nibs and really chocolate-y.