In my efforts to step away from the grocery store cookie and cracker aisle, I’ve been experimenting with baking more stuff myself at home. Sure, they still have sugar, but I can better control what we eat when I make it from scratch.
This recipe was declared a winner by everyone in the family. A little too much so, as I was barely able to get any in the freezer to enjoy later. I recommend doubling the batch so that you have some to eat now and some to enjoy later.
To freeze, you can try one of three different methods.
- Freeze the dough in a plastic container or freezer bag. Thaw and bake as normal.
- Flash freeze the dough balls and store in a freezer bag. Then, place as many as you want to cook on a tray and bake from frozen. Increase your baking time accordingly to account for frozen cookies.
- Bake as the recipe directs, cool and freeze in a freezer bag or plastic container. Grab and go!
Recipe: Double Chocolate Toffee Cookies
- 2 cups flour (can be 1/3 whole wheat pastry flour to 2/3 unbleached)
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 6 Tablespoons butter, softened
- 1 cup dark brown sugar
- 2 eggs
- 1 cup chocolate chips, melted
- 1 1/2 teaspoons vanilla extract
- 1 cup crushed Heath bars OR 1/2 cup chocolate chips and 1/2 cup chopped toffee pieces
- Preheat oven to 350°.
- In mixing bowl whisk together flour, baking powder, and salt. Set aside. In large mixing bowl, whip butter until light and fluffy. Add sugar and continue whipping until incorporated. Beat in eggs, melted chocolate, and vanilla. Beat until well combined. Beat in flour mixture and stir in crushed candy.
- Spoon dough onto cookie sheet by rounded tablespoonfuls. Bake for 10 to 12 minutes. Cool on rack.
- Place baked and cooled cookies in layers separated by waxed paper in an airtight container; cover. Store at room temperature for 3 days or freeze for up to 3 months.