Elinor Klivans says these toffee, butterscotch and chocolate chip cookies are perfect for summer picnics or to take to the ball park.
More information: Slice and Bake Cookies
Everything about these cookies is big. They are loaded with a huge amount of good stuff—butterscotch chips, toffee, and chocolate chips—and the recipe makes 28 large four-inch cookies or any size that you desire.
Even with such a large quantity of chips, the thick slices can be cut easily from a log or patted into a slab and cut into pieces.
The toffee melts and caramelizes during baking and can even cause the cookies to stick to parchment paper. It's a good idea to butter the parchment paper so the cookies release easily.
Makes 28 cookies
Measuring and mixing time 10 minutes
Baking 350 degrees F/180 degrees for about 13 minutes
- 2 cups/255 g unbleached all-purpose flour
- 1 tsp baking soda
- 1/4 tsp salt
- 3/4 cup/170 g unsalted butter, at room temperature
- 1/2 cup/100 g firmly packed light brown sugar
- 1/4 cup/50 g granulated sugar
- 2 eggs
- 1 tsp vanilla extract
- 1 tsp instant coffee dissolved in 1 tbsp
- 1 1/2 cups/255 g semisweet chocolate chips
- 1 cup/170 g butterscotch chips
- 4 oz/115 g toffee candy, coarsely crushed
Sift the flour, baking soda, and salt into a medium bowl. Set aside.
Put the butter, brown sugar, and granulated sugar in the bowl of an electric mixer and beat on medium speed until smoothly blended, about 1 minute. Stop the mixer and scrape the sides of the bowl as needed. Mix in the eggs, vanilla, and dissolved coffee until blended, 1 minute.
Reduce the speed to low and mix in the flour mixture, just to incorporate it. Mix in the chocolate chips, butterscotch chips, and toffee just to distribute them.
Form the dough into two logs that are each about 11 in/28 cm long and 1
3/4 in/4.5 cm in diameter. Roll it back and forth to form a smooth cylinder and wrap in the plastic wrap.
Refrigerate for at least 3 hours or overnight, until firm, or wrap aluminum foil over the plastic wrap and freeze for up to 2 months.
This frozen dough would be difficult to cut and should be defrosted in the refrigerator for at least 3 hours or overnight before it is sliced.
When ready to bake the cookies, position a rack in the middle of the oven. Preheat the oven to 350 degrees F/180 degrees. Line three baking sheets with parchment paper. Butter the paper. Or, once a baking sheet is cool, it can be lined with parchment paper, buttered, and filled with cookies again.
Use a large sharp knife to cut each cold log into 14 slices, about 3/4
in/2 cm thick. Place the cookies 3 in/7.5 cm apart on the baking sheets.
Put 9 or 10 cookies on each baking sheet. Bake the cookies one sheet at a time just until the tops are a light golden color, about 13 minutes.
Once a baking sheet is cool, it can be used to bake more of the cookies.
Let cool on the baking sheet for 15 minutes. Use a wide metal spatula to transfer the cookies to a wire rack to cool completely.
The cookies can be layered between layers of wax paper and stored in a tightly covered container at room temperature for up to 3 days.
