Thursday, May 31, 2012

Chocolate Chip Toffee Cookie Pots

there are few things better than warm chocolate chip cookies straight out of the oven, still warm, with a tall, cold glass of milk.

perhaps it's because cookies and milk are quintessential childhood that they seem like the ultimate comfort food to us as adults. these chocolate chip toffee cookie pots are just that - a grown up version of a childhood classic. the warm, gooey, pots of cookie dough get a generous scoop of ice cream instead of milk, but the affect is the same. the cold, creamy ice cream is just the thing the rich, gooey, chocolate and toffee filled cookies need to put it over the top.

i love toffee and butterscotch chips but you could add anything you like here peanut butter chips, milk chocolate, white chocolate chips, etc.

these are also good leftover. just cover and refrigerate the pots and then pop back in the oven to warm for a couple of minutes. be sure to have vanilla ice cream on had because these are best a la mode!

Chocolate Chip Toffee Cookie Pots 
adapted from very culinary
makes 8-9 mini (4oz) pots

2 cups all-purpose flour
1/2 tsp baking powder
1/2 teaspoon baking soda
1/8 tsp salt
12 tbs butter, room temperature
1/3 cup granulated sugar
1/2 cup packed brown sugar
1 large egg
1 tbs vanilla extract
1/2 cup mini semi-sweet chocolate chips
1/3 cup toffee bits
1/4 cup butterscotch chips

preheat oven to 350 degree F.

butter ramekins with butter wrapper and set aside. in the bowl of en electric mixer, cream together butter and sugars until creamy. add egg and vanilla and beat until combined.

in a medium bowl, whisk together flour, baking powder, baking soda, and salt. add dry ingredients to electric mixer slowly until well combined. add chocolate chips, toffee bits, and butterscotch chips.

scoop cookie dough into ramekins filling them 2/3 full. press down lightly to even out dough. bake for 20-25 minutes until tops are golden brown. let cool for 5-10 minutes and serve warm with ice cream and extra toffee bits, if desired.

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