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
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Ingredients
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2 cups
all purpose flour
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1/2 teaspoon
baking soda
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1/2 teaspoon
salt
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3/4 cup
unsalted butter, melted
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1.5 cups
granulated sugar
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1 tablespoon
pure vanilla extract
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1
egg
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1
egg yolk
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1 bag
chocolate-covered toffee bits (Heath)
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3/4 cup
milk chocolate chips
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1.25 cups
white chocolate chips
Directions
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Sift together flour, baking soda and salt. Set aside.
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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.
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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.
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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.
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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.
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