That’s a pretty flavorful title, huh?
All packed into a single soft and chewy cookie. Please excuse me as I wipe the drool off my keyboard. Oh, would you like a napkin too? Here, borrow mine.
Would you believe that this tasty title wasn’t actually my first choice? It’s true, it totally wasn’t. The original title was much too long, and if we are being completely honest, there wouldn’t have been a napkin big enough to clean up the drool spill that would have ensued.
I see that look in your eyes. You want to know the title don’t you? Luckily for you, I’m in the business of giving the people what they want. So, here goes. Don’t say I didn’t warn you.
Caramel & Milk Chocolate Toffee Swirled Ooey Gooey Soft & Chewy Cookies Dipped in Milk Chocolate.
Pretty delicious sounding, right? Okay, maybe you didn’t drool, but you can definitely see what I mean about the length. And, I’m betting you are (or, at least highly considering) moving this recipe to the top of your To Bake List. Do yourself a favor, move it to the top. There will be no regret.
In fact, Matt (my brother) claims these are the best cookies I have ever made. Well, his exact words were: “These are probably the best things you’ve ever made. Seriously, the amount of flavor and softness in this cookie, much better than some of that cardboard sh*t you’ve made.” Yeah, I live with some hard critics. And, no, I don’t think anything I’ve ever made tastes like cardboard. Definitely an exaggeration on his part, but I’ll let you be the judge of that. Feel free to stop by for a taste testing of my baking skills any time you’d like. You’re always welcome.
I want to tell you about this cookie recipe. I dreamed up the flavor combination about two weeks ago. So, why did I wait so long to actually make them, you ask? Two reasons. Weirdly, they both start with an h. The first is hockey.
I have become a hockey fan. Like, a pretty big hockey fan. And no, it’s not just because the Stanley Cup Playoffs are happening right now. Or, because my best friend since the fourth grade is the biggest hockey fan I know and has been trying to get me to like hockey for years. And, it’s not even because I went to a playoff game a few weeks ago and fell completely in love with a hockey player (seriously, go look up Tyler Seguin. Isn’t he just beautiful? Yes, he is at the top of my celebrity crush list. Don’t judge me.). It’s because I like the sport. It’s fast paced, it’s exciting to watch, and even though I’m not a violent person, I think it’s pretty awesome that hockey players can just start fighting in the middle of the game. It takes talent to throw a punch while wearing ice skates. I, for one, am impressed.
The second reason is the heat. I’m all in for some sun, occasionally. Honest. I’m coming around to the whole warm weather situation. I like being able to wear sundresses and sandals, eat popsicles, and leave the house without a jacket. I really do. But, when I can’t turn on my oven because it’s simply too hot, I don’t like it. At all. Thankfully, the weather finalllllly cooled down. Hence, these beauties making their way into the oven to be baked into absolute deliciousness.
I know I’m raving on and on about these cookies, and I’m sure you’re thinking “Yeah, okay Meggan”, but in all seriousness, these cookies do deserve all the hoopla. The flavor combination of the caramel, toffee, and chocolate, on its own, is heavenly, but to pair it with literally the best cookie dough base recipe ever, pushes these cookies over the top. I’m in absolute love with this cookie dough recipe, and I plan on using it as the base for all future cookies I make. That’s how good it is. Which is why I need to take a moment to thank Sally from the blog Sally’s Baking Addiction. Thank you for creating this cookie dough recipe! You truly are a baking goddess.
Caramel Toffee Chocolate Dipped Cookies
Yields: 24 Cookies
2 ¼ cups all-purpose flour
1 ½ teaspoons cornstarch
1 teaspoon baking soda
½ teaspoon salt
¾ cup golden brown sugar
½ cup granulated sugar
¾ cup unsalted butter, melted
1 egg + 1 egg yolk
2 teaspoons vanilla
¾ cup caramel bits
½ cup milk chocolate toffee bits
1 1/3 cup milk chocolate candy melts
In a large bowl combine flour, cornstarch, baking soda, and salt. Set aside.
In a medium-sized bowl whisk together melted butter and sugars until no clumps of brown sugar remain.
Whisk in the egg, and then the egg yolk. Add vanilla. Whisk until combined.
Pour the wet ingredients into the dry mixture and mix together with a rubber spatula until combined. The dough will be soft, but very thick to work with.
Using a spatula fold in the caramel and milk chocolate toffee bits—because of the melted butter, they may not stick to the dough, but do your best to evenly spread them throughout.
Cover the dough and let chill for at least 2 hours, or up to 3 days—I let mine sit overnight. Chilling is mandatory for this recipe though—trust me, it’s worth it!
Take the dough out of the refrigerator and allow to slightly soften at room temperature for about 10 minutes.
Preheat oven to 325 degrees, and line a cookie sheet with parchment paper. Set aside.
Roll the dough into about tablespoon sized balls. The dough will be crumbly and tough to work with, but the warmth from your hands will allow the balls to stay intact.
Bake for 11-12 minutes. The cookies will look underbaked and very soft. Let them sit on the cookie sheet for 10 minutes, to continue baking, before moving them to a wire rack to cool completely.
Once cookies have completely cooled, melt the milk chocolate candy melts in a microwave safe bowl, in 15 second intervals, until of drizzling consistency. Dip the bottoms of the cookies in the melted chocolate or spoon chocolate on the bottom of the cookies and spread evenly until covered (I preferred this method!). Place chocolate dipped cookies upside down on wax paper until chocolate has completely hardened.
*Cookie Dough recipe from Sally’s Baking Addiction