There is a battle raging in my home. It's not about how high to keep the thermostat, about putting dirty dishes in the dishwasher instead of on the counter, or why socks really do belong in (rather than on top of, or next to) the hamper. No, this is a battle of epic proportions. Cookies: Cakey or Chewy? Should they be soft and fluffy like muffins, or should they be dense and crisp, stick-to-your-teeth sweet treats? The recipe I am posting today is the latter, and Dan loves them. I'll admit, they are excellent dipped in a glass of cold milk--they don't dissolve or fall apart, and the milk gives them just the right amount of chewy softness. They are essentially dippable brownies, in cookie form.
For example, the amount of dry ingredients to wet should give you an idea of the density of the cookie. If the recipe has more dry than wet, it will be fluffier. More wet than dry (like this one, which only has two tablespoons of flour!) and it will be denser.
Look also at the technique: Do you cream butter and sugar, then add in dry ingredients? It will be fluffy, as this is the method most cakes use. Is everything beaten with a mixer or by hand? Hand mixing tends to be gentler, yielding a softer cookie, as there is less chance for overmixing. (This is not necessarily true if one of the primary leaveners is egg whites that must have air whipped into them, like chiffon cake. However, since you then fold egg whites into the batter, the hand mixing rule holds somewhat.) Do you chill the batter before shaping the cookies? This will almost always yield a fluffier cookie, as the butter chills and hardens and is less likely to spread and flatten. Again, you can use this to your advantage. If someone in your house, say, your husband, likes flatter cookies, and the recipe calls for you to chill the dough, just skip that step. At least for half the dough; chill your half while his is baking--best of both worlds, the truce version of home baking.
Give these cookies a try, regardless of preference. If you have a sweet tooth at all, these will hit the spot. Because it has toffee chips, it also has that sweet-salty thing going on. This is a small batch recipe, so it only makes 6-8 cookies--feel free to double or triple it if you need more. It takes no time--I whipped these up before dinner, as I was craving chocolate but didn't want a house full of it.
Chocolate Toffee Cookies
(adapted from Small-Batch Baking)
4 oz. semisweet chocolate, chopped
2 tsp. (about 2/3 of a tablespoon) unsalted butter
2 T all-purpose flour
1/4 tsp. baking powder
1/8 tsp. salt
1/4 plus 3 T sugar
1 lg. egg
1/2 tsp. vanilla extract
1/4 cup toffee bits
1/4 cup mini chocolate chips (or chopped up Heath bars, or chocolate-covered toffee bits)
1. Preheat the oven to 350 F. Line a baking sheet with parchment paper; set aside.
2. Combine chocolate and butter in small microwave-safe bowl. Melt, stirring every 30 seconds (should take 1 minute total). Let cool slightly.
3. Whisk flour, baking powder, and salt in small bowl.
4. Place sugar and egg in medium mixing bowl. Beat on high with a hand mixer until pale and think, about two minutes. (It will seem blended immediately, but keep going--this is where the texture comes from.)
5. Add chocolate and vanilla; beat well. Reduce speed to low and beat in flour mixture until just incorporated. Fold in toffee bits and chocolate chips. Cover and chill for 20 minutes.
6. Dish out 6-8 cookies using a 1/8 cup measuring cup or disher. Flatten to 3/4" with a spatula sprayed with cooking spray. Bake for 16-18 minutes, or until tops begin to crack but are still soft to the touch.
7. Slide parchment onto a cooling rack and allow cookies to cool. Serve with a glass of cold milk.