I’m going to stop complaining about the heat in California because… I just arrived in New York City this morning!
So long flip flops and tank tops. This week I get to wear pants, cardigans and real shoes!
It has been four years since the last time I visited NYC (way before I even had a blog). I’m here to attend the Better Homes and Gardens 3rd Annual Stylemaker Event. Yes, I am SUPER duper unbelievably excited! I pinched myself a couple of times when I first received the invitation. Me, invited to a cool kids party?! No way. Are you sure this isn’t a typo?
Yesterday when I was supposed to be packing, I baked these toffee chocolate chip cookie wedges. I needed something to sweet to snack on before boarding the plane.
Are they cookies, blondies, or bars? I’m not really sure, so let’s call them cookie wedges. These toffee chocolate chip cookie wedges are the cooler hipster cousins of chocolate chip cookies. On the outside they’re all pretty with the dark chocolate and white chocolate glaze. On the inside, they’re just as impressive: sliced toasted almonds, milk and semi-sweet chocolate chips, and chopped toffee. (If you don’t have toffee, Heath bars would be a perfect substitute.) This cookie wedge has it all going on, and it’s the perfect accompaniment to morning coffee and midnight milk. (Midnight milk is new thing that I came up with for nights I can’t fall asleep.)
These cookie wedges are much easier to stack and pack than the traditional round cookie. Just be sure your chocolate drizzles are completely set and dry before you start stacking… otherwise, it could get really messy.
Oh, and did I mention they are a great conversation starter when you’re loading your belongings onto the x-ray machines at the airport? Yup, I gave out two business cards to ladies that wanted the recipe.
Toffee Chocolate Chip Cookie Wedges
These toffee chocolate chip cookie wedges are the cooler hipster cousins of chocolate chip cookies. On the outside they're all pretty with the dark chocolate and white chocolate glaze. On the inside, they're just as impressive: sliced toasted almonds, milk and semi-sweet chocolate chips, and chopped toffee.
Yield: 9''x13'' pan
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
- 2 1/3 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp fine sea salt
- 1 cup unsalted butter, room temperature
- 3/4 cup granulated sugar
- 3/4 cup dark brown sugar, packed
- 2 large eggs, room temperature
- 1 cup chopped toffee pieces (or chopped Heath Bar)
- 1 cup sliced almonds, lightly toasted
- 1/3 cup milk chocolate chips
- 1/3 cup semi-sweet (or dark) chocolate chips
- 1/3 cup dark chocolate, chopped
- 1/3 cup white chocolate, chopped
- Preheat oven to 350 degrees F. Cut parchment paper long enough to line the bottom of a 9" x 13" baking dish while leaving about 3 inches of parchment overhang on both sides. (This will allow for easier unmolding.) Set aside.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, cream together butter, sugar, and brown sugar. Add eggs one at a time, mixing until eggs are fully incorporated. Scrape down bowl as needed.
- Add flour in three additions. Mix on low speed until combined. Add toffee, almonds, and chocolate chips. Fold to combine until evenly distributed.
- Transfer dough to prepared baking dish. Press dough into an even layer. Bake for 25-30 minutes until the top is golden brown and the edges of the cookie have begun to pull away from the sides of the dish. Let cool in dish for 10-15 minutes before unmolding. Remove from dish and allow to cool to room temperature on wire rack.
- Cut into wedges (or desired shape) once cookie has cooled to room temperature. Drizzle chocolate on top and allow to chocolate to set up before serving.
- Melt dark chocolate in the microwave at half power for 20 second intervals until melted, or melt over a double boiler. Stir until smooth. Melt white chocolate using the same method. Be careful no to overheat white chocolate. Place melted chocolates in parchment bags (or piping bags), or use a spoon to drizzle chocolate over bars.
The Little Epicurean