I have a recipe that I got years ago from a former co-worker’s wife, Pattie, for chocolate chip cookies. She had been on a fishing trip where they had cookies that she worked to repeat the recipe. These are big and delicious cookies and I have recently been using toffee bits from a local toffee maker (Vern’s in Ft Collins sells the bits). Skor seemed to stop making them a while back (or at least stopped selling them in any store I could find) and I like the Vern’s ones way better anyway!
Anyway, the recipe is nice for those who like bigger, fluffier, chewier cookies. You pull them out of the oven before they are finished baking and allow them to finish cooking on the cookie sheet.
The recipe Pattie put together:
1 cup butter
1/2 cup sugar
3/4 cup brown sugar
2 eggs (she calls for room temp, but I always forget!)
1 tab vanilla (I use high quality mexican vanilla vs. what you get in the regular grocery store and I think it makes a big difference)
3 cups all-purpose flour
1 tsp soda
1/2 tsp salt
1 package Ghirardelli semisweet chocolate chips (or other high quality semisweet choc. chips)
3/4 cup toffee bits
1 cup nuts (optional. I’ve never personally added them)
1. Cream shortening and sugars and vanilla till light and fluffy. Stir in eggs gently by hand or on very slow speed of mixer
2) Sift together dry ingredients and blend well
3) Stir dry ingredients into creamed mixture. Add toffee bits and mix well. Add chocolate chips and nuts (if using) and mix well.
4) Let doug sit at least 1 hour in fridge (best if sits overnight)
5) Make into 3 oz balls (personally, I never weigh them and I end up with more cookies. Her recipe only makes about a dozen if you do it in 3 oz balls)
6) Bake at 300 degrees for 18-20 minutes. They will look like they are not done, but take them out anyway. Let cookies sit on cookie sheet to finish cooking as they cool.
You can also swap white chocolate chips and macademia nuts for this recipe.