I’ve been preoccupied by the idea of cookies lately – perhaps because I haven’t been eating any – and it occurred to me that a chewy brown sugar cookie base (best known for its role in the chocolate chip cookie) could be made into a vehicle for sticky dates and toffee – and chocolate too, just because my mouth would miss it if it wasn’t there.
For some reason the idea of sticky toffee pudding got itself wedged in my mind – in cookie form. Because really, I’m not going to get around to make the real thing, and the real thing isn’t portable, nor the sort of dessert I want hanging around my kitchen, coaxing me to eat it. Here, thick brown sugar dough is spiked with molasses (just enough to make them come across as even more brown sugary) and chewy chunks of date, melty chocolate and toffee bits stirred in.
I made a big batch of dough and kept the bowl in the fridge for a couple of days for dipping into to bake. A few (you can bake just a few at a time in the toaster oven) for lunches, or just to make the house smell homey when W comes in from school.
Because my old workhorse oven likes to feel needed, and summer is still eons away. Or seems it.
Sticky Toffee Chocolate Chunk Cookies
3/4 cup butter, at room temp
1 cup packed brown sugar
1/4 cup sugar
2 Tbsp. dark molasses
1 large egg
2 tsp vanilla
2 cups all-purpose flour
1 tsp. cinnamon (optional)
1 tsp. baking soda
1/2 tsp. salt
1/2-1 cup chopped pitted dates
1/4-1/2 cup toffee chips or Skor bits
1/2-1 cup chopped dark chocolate chunks or chips
Preheat oven to 350F.
In a large bowl, beat the butter, brown sugar, white sugar and molasses until pale and almost fluffy. Beat in the egg and vanilla.
Add the flour, baking soda and salt and stir or beat on low until almost combined; add the dates, toffee chips and chocolate chunks and stir just until blended.
Drop dough by the large spoonful onto a parchment-lined sheet and bake for 12-14 minutes, until golden around the edges but still soft in the middle. Transfer to a wire rack to cool.
Makes about 1 1/2 dozen large cookies.