These cookies, to me, embody the opulent decadence of the 1920s. It is by far my favorite period in history, so I chose to bestow a 1920s moniker on this recipe. These cookies are delicious warm from the oven or frozen. Be sure to use parchment paper; the Heath bits can stick! —ren
all purpose flour
unsalted butter, melted
pure vanilla extract
chocolate-covered toffee bits (Heath)
milk chocolate chips
white chocolate chips
In This Recipe
Sift together flour, baking soda and salt. Set aside.
In the bowl of an electric mixer, cream together the melted butter and granulated sugar until smooth. Add vanilla, egg and egg yolk and mix until smooth and a pale brown color.
Mix in the flour mixture at low speed until just combined. Dough should be slightly wet. Remove bowl and stir in toffee bits, milk chocolate and white chocolate.
Form the dough into large balls, about 1/4 cup's worth of dough in each one. Place about 2 inches apart on parchment-lined cookie sheets.
Bake at 325 degrees for 15-17 minutes, rotating and rapping the sheet perodically to get rid of air bubbles. Slide parchment sheet onto counter and let cookies cool for at least 5 minutes. Since they are rather large, cut the cokies into fourths, or halves, depending on your size preference.