Superstar Chocolate Chip, Skor & Walnut Cookies
I have a feeling you will want to get right to the “cookie part” of this blog but first I need to tell you why I was most likely the oldest person at a pop concert this past Saturday night. As far as I can remember, the last time I was at a live concert was 1976 when the Beach Boys came to the CNE in Toronto. Yes, I was there dancing away to the sounds of Dennis Wilson singing “I get around”.These days, I don’t get around as much so when my friend Joanne asked if we wanted to see her son Scott Helman perform live at Edgefest in Toronto I SAID YES! First of all, Scott is a super talented up and coming young pop star who is well known for his hit song “bungalow”. If you haven’t heard it you must not listen to the radio because it is played at least once every hour on all the stations. Click here to hear this catchy tune → BUNGALOW Prior to the concert, I had heard that Scott really likes sticky toffee pudding. Apparently, it is one of his favorite desserts. I promised to make him something special but toffee pudding isn’t something you want to have confiscated from you at security.
ENTER the giant baseball sized chocolate chip and skor cookies that would be easy enough to lug around at a concert instead of a bowl of pudding.
The cookies are a combination of three recipes that I have had lurking around in my chocolate chip repertoire. I wanted to kick them up with the skor bits so that there was the addition of something toffeeish in there. I think they did the trick. They are 100% the best cookies I have ever made. As for the size you don’t really NEED a cookie this large but why not? Isn’t it better to have one large rather than 4 small ones? I agree. Gimme some lovin from the oven.How cute is this kid anyways?As a side-note, I’m pretty sure I was the most ancient person at this concert and this is how I determined that:
1. It was so loud I couldn’t hear myself think because of the BOOMING sound – and the the vibration from the music was literally making my boobs bounce.
2. I was the only one NOT wearing “take a peak” at my butt cheek shorts paired with a crop top.
3. By 9 p.m. I looked at my watch and was wondering why I wasn’t in my pajamas yet.
Whether or not I’m too old for these things, it was a heckuva lot of fun and I’m happy to say these cookies were platinum gold good.I don’t think you’re even paying attention to me right now. Go make these. I know you want them.
- 1 cup butter, (2 sticks,unsalted and chilled)
- ½ cup white sugar
- 1 cup dark brown sugar, packed
- 2 extra large eggs, cold
- 1 tsp pure vanilla extract
- 2 cups all purpose flour
- 1 cup cake and pastry flour (you need to use this don't ask why)
- 1 tsp sea salt
- 1 tsp baking powder
- ¼ tsp baking soda
- 1 tbls cornstarch
- 2 cups semi-sweet chocolate chips
- 1 cup skor bits, rough chopped
- 1 cup walnuts or pecans, toasted is great but not necessary
- In a large bowl combine your dry ingredients. Flour, salt, baking powder,baking soda and cornstarch.
- Whisk together until there are no lumps left OR you can pass this through a flour sifter.
- Cut chilled butter into 1 inch pieces.
- Put the white and brown sugar into a stand mixer and beat on low until all the lumps have blended in.
- Add in the cold cubed butter and mix on medium speed.
- Add in the eggs one at a time, continuing to mix until well incorporated.
- Add in vanilla.
- Add in the flour in small increments until fully blended.
- Now roll up your sleeves and get ready to put some muscle into mixing in the chocolate chips, skor bits and walnuts BY HAND.
- Refrigerate dough overnight or at least 2 hours.
- Prior to baking take dough out for 30 minutes to soften a bit. You don't want it too soft or the cookies will spread.
- Preheat oven to 350F and line 2 large cookie sheets with parchment paper or a silicone mat.
- Use a large ice cream scoop and divide the dough into 12 equal size balls.
- Don't overwork the dough or try to shape them into rolled balls, you want them scraggly looking.
- They should be about 4 to 5 oz each if you happen to have a kitchen scale.
- Place 6 cookies on each sheet.
- Bake each sheet for 25 minutes and remove from oven to let cool. They may not look fully cooked but don't let that fool you. They will continue to cook as they cool. Don't overbake.
- Tips - you absolutely can use any add-ins for this cookie. I have made them with chocolate chunks, smarties, rolo bits, reese's pieces etc.
Follow
Follow
