I am having a hard time finding my words today.
I am not sure why, but lately I find myself fighting writers block. It happens to everyone. I know I am not alone, but as I sit here struggling to be compelling I find myself feeling kind of isolated. Cone of Shame comes to mind. Now, before you think I am crying, “Oh, poor pitiful me,” realize that I could have just as easily not posted anything today and saved you all from my whining. If I am being honest, and I endeavor to always be honest, I did not post this recipe last week because of this very issue. Well, I have had enough. My inability to find inspiration kept this AMAZING cookie from you, and that is not right. So I am posting it along with my poorly written, neurotic tale of writing woe. So there.
These cookies taste like fall to me. Subtle spices, crisp toffee, nutty brown butter, and chocolate. What I love about these cookies is how pretty they are, all puffed and crinkled with chocolate chips peeking out of the top. They look homemade in the best possible way. They are a little rough, and that makes them, to my mind, terribly charming. I offered these to my co-workers and they devoured them. Most commented that they loved the lightly spiced flavor, it kept them guessing … and eating!
Spiced Brown Butter Toffee Chocolate Chip Cookies Yield 4-5 dozen
1 cup butter, browned and cooled
3/4 cup white sugar
3/4 cup packed light brown sugar
2 egg, cold
2 teaspoons vanilla
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon allspice
1/8 teaspoon fresh grated nutmeg
1/8 teaspoon cloves
1/2 cup toffee pieces
1 cup semi-sweet chocolate chips
Heat the oven to 350 F and line two baking sheets with parchment paper.
In the bowl of a stand mixer, or in a large bowl with a hand mixer, cream together the butter, sugar, and brown sugar until well combined. Beat in the eggs, one at a time, until well blended. The mixture will be quite loose. Stir in the vanilla.
To the butter mixture add the flour, baking soda, salt, and spices. Mix until the flour and spices are just combined then add the toffee bits and chocolate chips. fold until evenly distributed.
Scoop the dough by the rounded tablespoon onto the prepared baking sheets leaving at least 2-inches of space between the cookies for them to spread. Bake for 8 – 10 minutes, or until the cookies are lightly golden all over. Cool on the baking sheet for 3 minutes before transferring to a wire rack to cool completely.
© 2011, Evil Shenanigans. All rights reserved.