This is the best chocolate chip cookie I've ever had. Ever. In my whole life. E V E R.
And you know what made them even MORE awesome? My friend, Dawn made them for me AND put them in a vintage lidded casserole dish for me to keep!!!
I got home to find a pretty gift bag waiting for me. I looked inside and saw a covered dish with a note on top that read, “open me!”. I think it was like 10 minutes later before I remembered to look inside because I was so mes. mer. ized. by the olive green floral dish (WITH lid!).
I sent her a message….
Me: I haven't had one of the cookies yet but they are GORGEOUS!!! Also? Don't count on getting your bakeware back!!! LOL! Thanks for the cookies!!!
Dawn: The bakeware was your Christmas present!!! Ordered it for you from Etsy one time when you posted it!!
Me: OMG! Are you serious!?!?! That's awesome! I was like, "What cookies? LOOK at this crock!!!!" Thank you!!!!!!!!!!!
Dawn: Hope you like the cookies too!!
Me: That's SO thoughtful! I'm headed to try on a cookie now!
a few minutes go by…
Me: OMG that was the best cookie I've ever eaten in my entire life. WHAT ARE THOSE??!?!?! Please, PLEASE can I have the recipe?!?!
Dawn: C'mon...I doubt it!
Me: Ask (Husband). I just said to him, "That's the best f@#%&*g cookie I've ever had."
Chocolate Chunk Cookies
3/4 cup firmly packed brown sugar
1/2 cup sugar
1 cup butter, softened
1 1/2 teaspoons vanilla
2 1/4 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 8-ounce milk chocolate candy bar* cut into 1/2-inch pieces
1 cup toffee bits
1 cup chopped walnuts (optional)
Combine brown sugar, sugar, butter, egg and vanilla in a stand mixer fitted with a paddle attachment or large mixing bowl and mix on medium speed until well blended.
Combine flour, baking soda and salt in a separate bowl and stir to combine. Add flour mixture to sugar mixture and continue mixing until all ingredients are incorporated. Add chocolate pieces, toffee bits and nuts then stir to combine.
Using a tablespoon**, drop rounded spoonfuls of dough onto an ungreased cookie sheet and bake at 375 degrees (335 if using a dark colored pan) for 9-11 minutes or until bottom edges start to brown.
*Cadbury Dairy Milk Bars are Dawn’s favorite for this recipe
**I think Dawn used a boat paddle. These cookies were the size of my palm. And I’m 5’8”. You do the math.
UPDATE: I have found that these cookies are best when cooked on a medium weight, light-colored stainless steal baking sheet. Dawn told me this but when I didn't listen and used my tried-and-true super dark pan, the cookies were flat and super chewy. And guess what she did? She bought me a pan like hers! I'm gonna keep her!