"A luscious brown sugar butter cookie with two kinds of chocolate chips and toffee bits. Yummy!" — CLOGGER
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1 1/2 cups
2 1/2 cups
milk chocolate chips
semisweet chocolate chips
toffee baking bits
Thank you, thank you, thank you for this recipe! Mine didn't spread out much, so I wonder if substituting butter-flavored shortening would make them flat like regular chocolate chip cookies and not a clump like mine turned out). The taste was outstanding. When I made them for a staff meeting, everyone had difficulty trying to stop eating them, and one guy got a stomach ache from eating so many! I would say these are the ultimate chocolate chip cookie! Thanks for sharing the recipe!!!
I was disappointed with the way this cookie turned out. Maybe my butter was too soft because the cookies were flat and brown, although the flavor was still pretty good. I'm going to give it one more shot before I decide to keep or toss this recipe.
OK...seriously...Barb, could you be any more of a genius? This recipe was to DIE for. These cookies were hard to stop eating. Ask my husband. Hubby ate the whole damn tin full before I could offer any of my friends one. Hmmm... A true husband pleaser. I also got whatever I wanted after making these cookies for him. He even cleaned out the garage. Nice! Thanks Barb.
Good cookies! My husband enjoyed them. To lower fat and calories I used margarine; half the amount of milk chocolate chips; have the amount of nuts (used walnuts) and toasted them then ground them. Without these changes cookies would be even better! Will make again.
Mixed reviews again from our house. I tried one, then reserved my review until Hubs was able to try one too and offer his review, which I fully expected would be different than mine. It's an attractive enough cookie, and I appreciate that they baked up to a nice thickness - not flat, but not cakey poofs either. As I do with all cookie doughs made with butter, I chilled the dough for about an hour till it was somewhat firm. But I thought these were too soft (but then I don't care for soft cookies) - if I was to make them again I'd use half white and half brown sugar to help with that. They also had just a tad too much "stuff" in them for me - "stuff" overload. My vote is three stars, for being too soft with too much of the chips, toffee and nuts. But I figured that exactly what I DIDN'T like about these cookies would be the very things Hubs did. Sure enough - as he was chewing he held up 5 fingers (rare). He said what he liked about them was that that they were gooey (my "too much stuff") and soft. Tastes and reviews are so subjective! Four star average between the two of us.
THE HIT OF THE SEASON! Not a soul who tried one of these couldn't pass on seconds! I did use 1c brown sugar ~ 1/2c wht. Also, we purchased a bag of milk choc chips that also had Christmas Trees and Red stocking shapes mixed in and used the whole bag of that instead of combining semi-sweet & milk choc (also making them look more festive). Finally, I did half a batch w/ pecans and half w/out (therefore only using 1/2c pecans). Even non-cookie lovers (like myself) had snatched a handful here and there. Thanks a bunch Barb. Every Minnesotan I served to agreed to these being the best on my platter!
These cookies were delicious and I will definitely make them again. I've already
been asked for the recipe too. My only problem was that I couldn't find actual
toffee baking bits, so I crushed Heath bars and used those instead. They worked fine!
I decided to surprise my husband with these (he's originally from Minnesota). They were wonderful & chewy gooey- just the way I like them. Between the two of us and our daughter, we scarfed down all the cookies within 2-3 days!
* Percent Daily Values are based on a 2,000 calorie diet.
Minnesota's Favorite Cookie
Serving Size: 1/48 of a recipe
Servings Per Recipe: 48
Amount Per Serving
Calories from Fat: 78
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