Uploaded November 2020 | Updated September 2026, 10 hours ago
This recipe is based on the recipe which was published in home-making magazines in the late 70s and early 80s in the ads an on the packaging of chocolate chips made by a certain aggressive multinational corporation. These days, the recipe included on the package has been adjusted to make it easier to measure, but it produces inferior cookies.
The consistency of the finished cookie is determined by the ratio of sugar (plus butter and egg) to flour. If the egg and butter is held constant, reducing sugar causes the cookies to spread less, and also causes them to seem more dry and crumbly after cooking, rather than soft or crunchy.
This cookie dough can be the base of “kitchen sink” cookies, or “everything” cookies, wherein one just tosses in a little bit of all the things which might be nice: chocolate/toffee/butterscotch/peanut butter chips, nut pieces, raisins, coconut, etc. We don’t go that far; we just add toffee chips and rearrange the leavening a little. If nuts are desirable, add the same amount as toffee chips.
Makes roughly 36 cookies, perhaps more if more garnishes are added.
Equipment:
• stand mixer or stong handheld mixer/stout wooden spoon plus large mixing bowl
• flexible spatula for scraping
• lined pan for freezing or baking dough balls
• small mixing bowl for dry ingredients
• scale for weighing garnish
Ingredients:
2 1/4 cup AP flour
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
3/4 cup sugar
1/2 lb butter at room temperature
2 ea eggs at room temperature
1 tsp vanilla extract
6 oz chocolate chips roughly a cup
3 oz toffee chips from 1/2 to 2/3 cup
Procedure:
1. If baking, preheat the oven to 350F
2. In the small mixing bowl, mix flour with baking powder and soda and stir well.
3. In the large (stand mixer) bowl, place the softened butter and the sugar.
4. Cream together the butter and sugar.
5. Add the vanilla to the butter-sugar mixture, and one egg and blend well.
6. Add the second egg and blend well.
7. Scrape the bowl with a flexible spatula and ensure it is homogeneous.
8. Add the flour and carefully incorporate; do not run the mixer fast at this stage.
9. Once dough has come together, add garnish and fold through.
10. Chill the dough 20-30 minutes before handling it to form dough balls.
11. Roll balls roughly 2 Tbsp each and place them spaced out on a tray for baking, or side-by-side on a smaller tray for freezing.
12. Bake thawed dough about 12 minutes turning once, or frozen dough about 18 min at 325F
Music: bensound.com/royalty-free-music
This recipe is based on the recipe which was published in home-making magazines in the late 70s and early 80s in the ads an on the packaging of chocolate chips made by a certain aggressive multinational corporation. These days, the recipe included on the package has been adjusted to make it easier to measure, but it produces inferior cookies.
The consistency of the finished cookie is determined by the ratio of sugar (plus butter and egg) to flour. If the egg and butter is held constant, reducing sugar causes the cookies to spread less, and also causes them to seem more dry and crumbly after cooking, rather than soft or crunchy.
This cookie dough can be the base of “kitchen sink” cookies, or “everything” cookies, wherein one just tosses in a little bit of all the things which might be nice: chocolate/toffee/butterscotch/peanut butter chips, nut pieces, raisins, coconut, etc. We don’t go that far; we just add toffee chips and rearrange the leavening a little. If nuts are desirable, add the same amount as toffee chips.
Makes roughly 36 cookies, perhaps more if more garnishes are added.
Equipment:
• stand mixer or stong handheld mixer/stout wooden spoon plus large mixing bowl
• flexible spatula for scraping
• lined pan for freezing or baking dough balls
• small mixing bowl for dry ingredients
• scale for weighing garnish
Ingredients:
2 1/4 cup AP flour
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
3/4 cup sugar
1/2 lb butter at room temperature
2 ea eggs at room temperature
1 tsp vanilla extract
6 oz chocolate chips roughly a cup
3 oz toffee chips from 1/2 to 2/3 cup
Procedure:
1. If baking, preheat the oven to 350F
2. In the small mixing bowl, mix flour with baking powder and soda and stir well.
3. In the large (stand mixer) bowl, place the softened butter and the sugar.
4. Cream together the butter and sugar.
5. Add the vanilla to the butter-sugar mixture, and one egg and blend well.
6. Add the second egg and blend well.
7. Scrape the bowl with a flexible spatula and ensure it is homogeneous.
8. Add the flour and carefully incorporate; do not run the mixer fast at this stage.
9. Once dough has come together, add garnish and fold through.
10. Chill the dough 20-30 minutes before handling it to form dough balls.
11. Roll balls roughly 2 Tbsp each and place them spaced out on a tray for baking, or side-by-side on a smaller tray for freezing.
12. Bake thawed dough about 12 minutes turning once, or frozen dough about 18 min at 325F
Music: bensound.com/royalty-free-music
