Recipe by Kittencal@recipezazz
Taken from "Rosie's Fresh Cream Sugar-Packed Baking Book" one of my all time favorite recipe books! This cookie dough also works beautifully when refrigerated a minimum of 4 hours, it tends to produce a thicker chewier cookie that is crisp around the edges, and also may be frozen, and yes, measure 1 cup plus 2 tablespoons flour! This is one of my all-time favorite chocolate chip cookie! :)
Top Review by Mandy ny
These are excellent although I had some problems. my first batch came out flat so I re read the recipe and noticed I did everything as directed. Before getting dissapointed I decided to add 1/3 c more flour and I made them smaller. Worked perfectly. Thanks for a keeper. I love the little crunch the toffee pieces give. yum
- 2 cups flour
- 2 tablespoons flour
- 2 teaspoons baking soda
- 3⁄4 teaspoon salt
- 1⁄2 cup butter, softened (no subs!)
- 1⁄2 cup Butter Flavor Crisco
- 1 cup lightly packed brown sugar
- 1⁄2 cup white sugar
- 2 teaspoons maple extract (or use vanilla)
- 2 large eggs, room temperature
- 1 1⁄2 cups chocolate chips
- 1 cup chopped walnuts
- 1⁄2 cup Skor English toffee bit
Directions See How It's Made
- Set oven to 375°F.
- Line a cookie sheet with parchment paper, or lightly grease with vegetable oil or butter (no non-stick vegetable sprays!).
- In a bowl, sift together flour, baking soda and salt.
- In another bowl, using an electric mixer cream butter, Crisco shortening, both sugars and vanilla until fluffy (about 2 minutes).
- Add in eggs and beat on medium speed until blended (about 1 minute).
- Add in the flour mixture, and beat until blended (about 30 seconds).
- Add in chocolate chips, nuts and toffee bits; mix to combine.
- Drop the dough by tablespoons (equivalent to about 3 tablespoons).
- Bake the cookies centers are slightly puffed up (about 11-12 minutes).
- Remove the cookies from the oven and allow to cool on the baking sheet.