Chocolate Chip Cookies with Chocolate Chunk Burnt Toffee variation
- 2 cups plus 2 tablespoons white whole wheat flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 sticks (16 tablespoons) unsalted butter, at room temperature
- 3/4 cup white sugar
- 3/4 cup light brown sugar, packed
- 2 eggs, lightly beaten
- 1 teaspoon vanilla
- 2 cups semi sweet chocolate chips
Pre-heat the oven to 375° F.
Stir together the flour, baking soda and salt. Cream the butter and sugar till smooth. Add the eggs slowly, then the vanilla. Add the flour mixture gradually then stir in the chips. Drop the dough by rounded tablespoonfuls on un-greased cookie sheets and bake for 9 - 11 minutes or until golden brown. Cool on baking sheets for a few minutes then remove to a rack to cool completely. Makes about 4 dozen cookies.
Chocolate Chunk Burnt Toffee Walnut version
I prefer a smaller amount of dark chocolate, dispersed in large chunks throughout a large size cookie. The contrasting taste of burnt sugar walnuts is a nice foil for this classic yet often overly sweet recipe. Use an ice cream scoop about 1 1/2 inches in diameter for consistent sized cookies. Instead of semi sweet chips, look for semi sweet or dark chocolate chunks or cut a bar of your favorite dark chocolate into chunks, using a total of 1 1/2 cups. For the walnuts, you can buy caramelized walnuts or make your own with this simple recipe:
1 1/2 tablespoons butter
3 tablespoons granulated sugar
1 cup walnut pieces
Line a baking sheet with parchment or a silicone baking mat. Melt the butter and sugar in a heavy duty skillet over medium heat, stirring often. Stir in the walnuts. Cook, stirring constantly, (reducing the heat if the mixture begins to smoke) until the nuts turn a deep, golden brown, about 6 minutes. Immediately scrape the nuts onto the prepared cookie sheet and spread thinly. Let cool completely (placed in the freezer this will take about 4 minutes) and break the walnuts into pieces.
Follow the directions as written, stirring in the chocolate chunks and caramelized walnuts at the end. Bake 12 cookies per tray, rotating from front to back and top to bottom halfway through baking. Bake for 10 - 12 minutes.
Makes 36 larger size cookies.
The white whole wheat flour absorbs more liquid than white flour, so this classic toll house recipe requires a slight reduction in total flour. I tried 2 cups plus 2 tablespoons and then again with just 2 cups—the classic recipe calls for 2 ¼ cups of white flour. I prefer the version with 2 cups of flour; it is more tender and spreads nicely while baking. However, they may be a bit delicate and crumbly for the cookie jar or packed in a school lunch, so for durability and no loss in taste, the extra 2 tablespoons of flour are recommended.