As I have mentioned before, my grandmother, had a huge influence on my desire to bake and cook. In my extended family, if you happened to discover a new recipe, my aunts and cousins would claim it as their own and thus, their name would be at the top of the title. My cousin, Andria, was given this recipe years ago when "giant" cookies were the rage. Andria tweaked the recipe, as I have over the years, and placed her name promptly at the front. Andria's recipe contains less sugar and fat, mine had been enhanced with Ghiradelli's 60% Cacao Chocolate Chips and Heath Bar English Milk Chocolate Toffee Bits. Two different tastes for two different scenarios, Andria is a nutritionist and I eat chocolate for breakfast.
This chocolate chip cookie is one of the easiest I have ever made. I tease my sister that I can have 60 cookies mixed and baked with dishes washed in the same amount of time it takes her to scoop frozen cookie dough out of its container and bake it. You'll enjoy the bittersweet chocolate because it balances the sweetness of the sugars and Heath Bar bits.
Ingredients
1 1/3 cups of butter
1 cup of brown sugar
1 cup of white sugar
2 eggs
3 cups of flour
1 teaspoon of baking soda
1 teaspoon of salt
1 bag of Ghiradelli's 60% Cacao Chocolate Chips
1 cup of Heath Bar English Milk Chocolate Toffee Bits
Cream butter and sugars, then add eggs and mix well. Stir in dry ingredients until moist and blended. Add chocolate chips and Heath Bar bits.
You now have an option for size. I make these cookies using a well rounded tablespoon for size. This means I fit 15 cookies per cookie sheet (3 across/5 down). You can also double the dough amount for a larger or "giant" cookie. When I make larger cookies, I only put 6 per cookie sheet.
Bake at 350 degrees for 8-10 minutes (14-16 minutes for larger cookies). Cookies are done when they are slightly golden. Cool and package when cookies are cold. These also freeze well, 6-8 weeks. Warm up a cup of cocoa and enjoy!
