I found a recipe that I had kept from last year. It is one in which the chef/blogger coerced the recipe from a local catering company. After reading that information and looking at the list of ingredients, I knew that this was a winning recipe.
In addition to the white chocolate, these cookies are packed with toasted walnuts and toffee. The add ins to the cookie dough makes them extra special. The sweet "crispy on the outside and chewy on the inside" texture was just right.
I know you are thinking, last years recipe and now I am just getting around to making them. What can I say but too many recipes and not enough time! Most of you food bloggers can relate. I would love to say that I am am now making the last recipe I have in my collection so I will need more, but not the case. Anyhow-- on to the recipe, which makes about 4 dozen cookies.
Showstopper Cookies
courtesy of Oui Chef Network
2 eggs, lightly beaten
1 tbs vanilla extract
1 cup or 2 sticks of softened butter
1 cup granulated sugar
1 cup packed dark brown sugar
12 oz of toffee bits
12 oz white chocolate, chopped
3 cups chopped, toasted walnuts
1 tbs kosher salt
1 tsp baking powder
2 1/2 cups flour
1 tsp baking soda
Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper.
In a large bowl, cream the butter and both sugars together until light and fluffy. Then beat in the eggs, this should take about 30 seconds. On low speed, mix in the vanilla extract until all is blended into the batter.
Then sift the baking powder, baking soda and salt into the batter. Beat for 30 seconds on medium speed. Lower the speed and add 1 cup of the flour and run mixer until no more dry streaks remain. Repeat the process with the the remaining 1 1/2 cups of flour.
Using a large wooden spoon or clean hands, fold the toffee bits, chopped chocolate and walnuts into the batter, making sure it is evenly distributed. Divide the dough into 4 equal parts and place 1 part in a small bowl and put the rest in the refrigerator.
Divide the 1/4 section of the batter into 12 pieces and drop onto baking sheet about 1 1/2-2 inches apart (I only could fit 9 on a sheet at one time). Lightly flatten the top of the cookies. Place cookies in oven to bake for about 10-12 minutes. Cookies are done when they turn a golden brown on the edges.
When you remove the cookies, they will be very puffy and will flatten out upon cooling.
Remove pan from oven and place on rack to cool for about 5 minutes. Then transfer cookies to rack to finish cooling. Repeat process with the remaining cookie dough.
