I wasn't sure these would be good because I overdid some of the ingredients - imagine that?
Not the most professional photo , but you get the idea -lots of flavorful ingredients
Here they all are just waiting to be mixed in the dough...YUM!!
The recipe called for light brown sugar and I used my new favorite muscovado sugar. I love the richness it adds to quick breads and muffins, but was worried when the cookie dough had a very strong molasses smell and taste (yes, I do sample my cookie dough!)
But all of that seemed to mellow out when they baked in the oven. And I ended up with one of the best cookies I have made in quite some time. Everyone who tried them loved them!
Decadent Chocolate Chip Cookiesadapted from Two Peas and Their Pod
3 cups flour
1 tsp. sea salt
1 tsp baking soda
1 1/2 tsp. baking powder
1 cup butter, softened
1/2 c. sugar
1 1/2 c. muscovado (molasses) sugar*
2 large eggs
2 tsp. Vanilla Bean Crush extract (King Arthur)
1/2 c. milk chocolate chips
1/2 c. bittersweet chips (King Arthur Flour - or any dark chips)
3/4 c. butterscotch chips
3/4 c. Heath Toffee Gits and Heath Bits o'Brickle
Extra sea salt for sprinkling on top of baked cookies
*You can certainly substitute light or dark brown sugar, depending on your taste.
Preheat oven to 350. Line a cookie sheet with parchment paper and set aside.
In a medium bowl, whisk the flour, sea salt, baking soda and baking powder; set aside.
In the bowl of a stand mixer, cream butter and sugars together until light and creamy, about 5 minutes. Add the eggs and vanilla and beat for an additional 2 minutes. Slowly add the flour mixture to the butter mixture. Add a little at a time and mix just until blended. Stir in all of the chips and toffee pieces.
Drop about 1-2 tablespoons of dough (depending on how many cookies you want to make) onto the prepared cookie sheet, placing the dough balls about 2 inches apart. Bake for 12 minutes or until the edges are slightly golden brown. Remove from oven, sprinkle with a pinch of sea salt, and allow the cookies to cool for 2-3 minutes before removing to a wire rack to cool completely.
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