I have a friend that I like to shop with who has this amazing ability to pick out two totally different clothing items and emerge from the dressing room looking like those two pieces were made for each other. I find myself noticing the same thing with food lately – Cheesecake and brownies, cookiedough and cheesecake bars, etc. I recently couldn’t resist buying The Essential Chocolate Chip Cookbook by Elinor Klivans. This week I made her recipe for Toffee Chip Snickerdoodles. These are three ingredients I wouldn’t have grouped together – chocolate chips, cinnamon, and toffee, yet it worked beautifully. It is definitely a hybrid cookie - part snickerdoodle, part chocolate chip cookie, but when it comes together it’s a great combination.
Toffee Chip Snickerdoodles (from Elinor Klivans’ Essential Chocolate Chip Cookbook)
- 2 1/4 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup (2 sticks) butter, softened
- 2 cup white sugar
- 2 large eggs
- 1 teaspoon vanilla
- 1 teaspoon almond extract
- 1 teaspoon ground cinnamon
- 2/3 cups SKOR® English Toffee Bits
- 1 cup semisweet chocolate chips
1. Heat oven to 350 F. Line two or three baking sheets with parchment paper.
2. Sift flour, cream of tartar, baking soda and salt into medium bowl and set aside. In a small bowl, stir together ½ cup of the sugar and the cinnamon and set aside.
3. In a large bow, use an electric mixer on medium speed, beat the butter and remaining 1 ½ cups sugar until smoothly blended. Add eggs, vanilla, and almond extract and beat thoroughly. Gradually add the flour mixture on low, just until it is incorporated. Stir in chocolate chips and toffee bits until evenly distributed. The dough will be soft.
4. For each cookie, use a tablespoon to scoop out a rounded spoonful of dough (approx. 2 tbsp.), roll it between the palms of your hands into a smooth ball and then roll it into the cinnamon sugar mixture. Place cookies 3 inches apart on baking sheet.
5. Bake 14 minutes or until lightly browned around edges. Cool on baking sheet for 5 minutes; remove from cookie sheet to wire rack. Cool completely.
