I love cashews; they're my favorite nut. But, if you're partial to something else, feel free to substitute those - pecans would be delicious in that mix of toffee and chocolate, too. Anyway, with the addition of a few special ingredients, these cookies will make you feel as though you're enjoying a special treat at an expensive bistro or bakery somewhere.
And, as it's the fourth of July today, it seemed appropriate to post a recipe for chocolate chip cookies, considering they're a staple of American life . . . at least for me. :) Hope you all have a wonderful Independence Day, celebrating our freedoms and the troops that fight for it! One nation, under God, indivisible, with liberty and justice for all.
Gourmet-Style Chocolate Chip Cookies
3 1/2 c. flour
1 tsp. baking soda
28 Tbls. butter
1 1/2 c. dark brown sugar (I use light because it's usually all I have on hand)
1 c. sugar
1 tsp. salt
1 Tbls vanilla
2 egg yolks
1 c. chopped cashews
3/4 c. toffee pieces
1 1/4 c. semi-sweet chocolate chips
1. Preheat oven to 375 degrees.
2. Heat 20 Tbls. of butter over medium-high heat until melted, about 2 minutes. Continue cooking, swirling the pan continuously until butter is dark golden brown, 1 to 3 minutes. Transfer butter to large bowl and add remaining 8 Tbls. of butter and stir until melted.
3. Add sugars, salt, soda, and vanilla and whisk until incorporated.
4. Add egg and egg yolk and whisk until smooth. Let mixture stand 3 minutes, then whisk for 30 seconds. Repeat this twice more.
5. Stir in flour until just incorporated, then mix in the chocolate chips, toffee pieces, and cashews. Spoon dough onto parchment-lined or greased baking sheets and bake for 10-14 minutes - the cookies should look puffy and golden brown.
I hope you all enjoy these!
Hugs and cookies,