To put a smile on your face and warmth in your heart.
Ingredients
2 1/4 cups unsifted organic flour
1 teaspoon baking soda
1/2 teaspoon fine sea salt
1/2 teaspoon pumpkin spice
1 cup (sticks) unsalted organic butter ~ let sit to reach room temperature
3/4 cups cane sugar
3/4 cups light or dark brown sugar, packed
2 teaspoons vanilla extract
2 large organic free range eggs
2 cups semi-sweet chocolate chips (I love the Ghirardelli or Guittard ones). A variation on this is 1 cup semi-sweet chocolate chips and 1 cup milk chocolate chips
1 cup caramel, butterscotch, or toffee chips (If doing toffee chips, consider using parchment paper to line your cookie sheet. The toffee chips can get very sticky. Delicious and worth it. But sticky.)
1 cup coarsely chopped organic walnuts or organic pecans (optional)
Cookie batter. I’m not above taste testing along the way.
Preheat oven to 340 degrees (adjust as needed for your oven).
In medium mixing bowl, stir flour with baking soda, sea salt, and pumpkin spice. Set aside.
In large mixing bowl, mix butter with cane sugar and brown sugar until creamy. (Medium speed if using mixer.)
Gently add vanilla and eggs, one at a time. (Low speed if using mixer.)
Slowly add flour mixture to the creamy butter mixture.
Stir in chocolate chips, caramel, butterscotch, or toffee chips, and nuts.
If you have a cookie scoop, this will make your life much easier. Drop scoops of batter onto ungreased cookie sheet, allowing plenty of room for expansion while baking.
Bake for approximately 10 minutes, checking frequently, until soft golden brown and centers are cooked.
Use cookie spatula or small regular spatula to remove from pan immediately so the bottoms don’t burn. Set to cool on gridded cooling racks.
Patience is well rewarded.
It’s important to eat all of the broken cookies in advance so your guests don’t have to.
Share and Enjoy!!!
These are for guests.
~ Leah Lau
(P.S. You might need to exercise both before and after eating these.)