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Author Notes: 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
Serves 40-45 wedges
- 2 cups all purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, melted
- 1.5 cups granulated sugar
- 1 tablespoon pure vanilla extract
- 1 egg
- 1 egg yolk
- 1 bag chocolate-covered toffee bits (Heath)
- 3/4 cup milk chocolate chips
- 1.25 cups white chocolate chips
- 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.