Heath English Toffee Chocolate Chip Giant cookies!

  My husband recently complained after I did two batches of Chocolate-Reese's-Peanut-Butter-Chip Cookies that none of them went to him. Did I cut a piece for him to try? Yes. Was I trying to force feed him at midnight to take the generous slice of cookie? Yes. In his defense he been at sleep at the time and he was not hungry for a cookie. That night I was up until 3:30 am baking, wrapping cookie boxes, and other ebay items for the mail. The house smelt wonderful even in the afternoon. 

   

   When he woke up like the bear he is in the morning he wanted cookies. I was however too tired to understand where the cookie piece I saved him went. I thought maybe  I had added it to the boxes of cookies that I sent out. I was pretty tired and disoriented when he woke me up to ask! I told him to check the stacked cookie pans. He did not look in the stacked cookie pans. He did not look for the cookie and it was safe and sound in the stacked cookie pans. I later on in the day ate the cookie after I found it because we had no food in the house and it was good! Finders, keepers! But it made me feel bad. Well I really liked the cookie but I realized that I should just bake for him. I did recently bake for him for his birthday on September 19th. He ate ten out of nineteen Pirate Booty Cupcakes and it is not like the man is never getting baked goods!

   I sent out four cookie boxes. One cookie box went to his friend Rob as a thank you for taking us on a tour of Martha's Vineyard. I wanted also to make up for the hideous cookies that I gave him on that trip. That was not a good representation of my baking skills! I had baked them as a trial run before I baked the Apple-Pear Galette for my family. The cookies were golden on the outside but pretty much raw on the inside. I had even done the cake test for them and it came out dry! That is what I get for baking cookies in an electric oven. One might remember from my Apple-Pear Galette post that Electric ovens are where dreams of good pastry go! 

  One batch was for one of my friends who suffered the loss of a stolen i-phone. I was in that club recently so I get it! And you hate when you hear stories of people being dumb leaving it places and people returning it. You think "WHY COULDN'T THAT HAVE BEEN ME!!!" But then you take a breath and winky-face that you are happy for that person! But I had to wait 8 weeks to get a new phone because I was so close to getting an upgrade and it was going to save me more money. So yeah, I thought she probably needed a pick-me-up! Two other cookie boxes went to my Oldest and the youngest of my older brothers who both have October birthdays. 

  My husband has been working a lot of overtime. He is a good man and he works hard. Sometimes it is nice to just out of the blue just bake for your hubby. So I was hoping to have this ready by the time he came home so I did not take as many pictures as I normal do! These cookies came out so good! He unfortunately has to work a double tonight into the morning. So this is going to be Toffee chocolate chip cookies with his morning coffee! 

Ingredients:

• 11.5 oz bag of Ghirardelli Milk Choclate 
• 12 oz  Heath English Toffee "Bits 'O Brickle Toffee Bits" 
• 2.25 cups of flour
• 2 sticks of butter
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon of Pure Vanilla Extract
• 0.75 cups of granulated sugar
• 0.75 cups of brown sugar
• 2 eggs

• Preheat the oven to 350 degrees.
• Sift together: flour, baking powder, and salt into a medium sized batter bowl. Put aside.
• Cut up room temperature butter into small pats of butter and place in the mixing bowl. Using the flat blade attachment in mixer cream the butter, vanilla, brown sugar and granulated sugar together.
• Beat the egg in a small with a fork to break up the egg. Add the Vanilla extract to the eggs.
• Add the eggs one at a time to the mixture of creamed butter/vanilla/brown sugar/sugar. Make sure in between eggs to beat the mixture well.
• Add the sifted dry ingredient slowly folding it into the wet mixture. Run until the dough is mixed thoroughly.
• Stir in the Milk Chocolate chips and Toffee bits. Make sure that the stand mixer has the chips through out the mixture by taking using a flat spatula to scrap down the sides.Tip: If the mixture is uneven: fold the mixture by hand if necessary to mix the bottom part of the dough with the top layer. If necessary run the mixer again.
• This cookie batch can make 24 large cookies or 2 GIANT COOKIES
• Spray inside of the Giant Cookie Pans with baking pan spray. 
• Divide dough in half. 

• Spray hands with vegetable pan spray and press dough into pan. Do not press all the way to edges as dough will spread when baked. 
• Put the two Giant Cookie Pans in the oven on different racks, Set the Timer for 10 minutes
• After 10minutes rotate the cookie pans the top goes on the bottom and the bottom goes on the top. 
• Set the time and put in for another 10 minutes (for 20 minutes total).
• After 20 minutes or until the top and sides are golden take out the two Giant Cookies
• Cool inside the pan for 5 minutes. Turn pan over onto a cooling rack to release. Sandwich it again with another cooling rack to make sure it is right side up. Then let it cool completely. Tip: Never Cut the cookie when it is in the pan because if one cuts the pan, it will not release as well. I have had a couple of people cut it when it is in the pan and it was not a happy face that I made! 
  
  
  
  

  

  
  

  

  
  

  

  
  

  

  
  
  
  
• To clean, hand wash in hot, soapy water. Do not use abrasive cleaners or scrubbing pads. Rinse and dry thoroughly. Tip: I find that the pan washes cleanly with use of baking spray and with ease so the use of abrasive cleaners never comes up!