Raise your hand if you’ve ever gone grocery shopping at an absurd hour of the night. Say…..4 AM? No? Anybody?
I realize that there are a lot of things that I take for granted as an unmarried, mostly unemployed, highly mobile grad student. Free pool access, on-campus groups, friends living within walking distance, and yes–spontaneous 4 AM grocery shopping trips, apparently. Which may or may not be coupled with–ahem–the 5 AM baking sprees that yielded these chewy, amazing chocolate chip toffee walnut cookies.
On Sunday night, that’s exactly what I did. My friend and I had stayed up late talking about life things, and after all of that emotional cogitation, we were starving. So–bless our fatigued minds–we decided to strap in and drive to the store at 4:05 AM and buy ourselves some groceries, along with some much-needed post-midnight snacks. It was a testament to my tired brain that I had to walk back to the cereal aisle four times–for my friend’s cereal, then peanut butter, then the oats, then…well, I dunno why we walked back that last time. But I also made sure I grabbed a bag of toffee bits because things were getting real, and cookies were on the mind…
“Nothing good happens after 2 AM”–but apparently very, very good things happen after 5 AM.
Let me tell you about these cookies: the dough, which bakes up soft and chewy but lightly crispy-edged, is based on my favorite chocolate chip cookie recipe. I didn’t feel like making plain old chocolate chip cookies though–go big or go home at 5 AM, I say–so I decided to throw in a generous stash of walnuts and toffee alongside the chocolate chunks before folding it all into the fluffy dough.
5 AM baking, guys. It’s totally worth the half-exasperated, half-“omg is this what it’s like to date a baker” bleary look that your significant other will give you when s/he trundles into the kitchen amidst your banging pans and mixing bowls. Trust me on this one.
What’s your favorite time of the day/night to bake?
- 3/4 cup butter or margarine, softened
- 1 cup brown sugar (I used dark–light will also work)
- 1/4 cup white sugar
- 1 egg
- 1 egg yolk
- 1 teaspoon vanilla extract
- 2 1/4 cups flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1 teaspoon cinnamon (optional)
- 1/4 teaspoon salt
- 3/4 cup semi-sweet chocolate chips
- 3/4 cup toffee bits
- 1/2 cup toasted walnuts
- In a large mixing bowl, beat together butter and both sugars until light and fluffy.
- Mix in egg, egg yolk, and vanilla.
- Add flour, cornstarch, baking soda, cinnamon (optional), and salt. Stir into wet ingredients until just incorporated.
- Gently fold in chocolate chips, toffee chips, and walnuts.
- Chill your dough in the refrigerator for at least 3 hours before baking.
- After your dough has chilled: Preheat oven to 350 degrees F. Lightly grease a cookie sheet.
- Drop 1-inch balls of dough about 2 inches apart on prepared cookie sheet.
- Bake in preheated oven for 9-11 minutes, until outside has just set (light golden brown). Allow cookies to finish cooling on stovetop before serving.