Makes 64 cookies
Make ahead: The cookies can be stored in an airtight container for up to 3 days or frozen for up to 3 months.
16 tablespoons (2 sticks) unsalted butter, at room temperature
3 cup packed light brown sugar
- Residents return to ‘war zone’ in wake of Wenatchee wildfire
- How ISIS methodically groomed a lonely young Wash. state woman
- Lake City residents fight to regain use of now-private beach
- Despite struggles on and off field, ex-Skyline star QB Jake Heaps still chasing his dream
- Woman knocked unconscious by falling drone during Seattle's Pride parade
Most Read Stories
½ cup sugar
1 large egg plus 1 large egg yolk
2 teaspoons vanilla extract
2 cups flour, plus more for the work surface
½ teaspoon baking powder
½ teaspoon kosher salt
3 cups (8 ounces) semisweet chocolate chips
½ cup Heath English Toffee Bits
1. Position racks in the upper and lower thirds of the oven; preheat to 350 degrees. Line two baking sheets with parchment paper.
2. Combine the butter and sugars in the bowl of a stand mixer or handheld electric mixer; beat on low, then medium speed for about three minutes, until smooth and creamy. Stop to scrape down the bowl.
3. On low speed, add the egg, then the egg yolk, then the vanilla, beating to incorporate after each addition. Stop to scrape down the bowl.
4. On low speed, gradually add the flour, baking powder and salt, beating to form a dough. Stir in the chocolate chips and Heath bits by hand until well distributed.
5. Lay a sheet of wax paper on the counter and lightly dust it with flour. Divide the dough into four equal parts; wrap two of the dough sections in the wax paper and refrigerate until ready to use.
6. Roll one of the remaining sections of dough into an 8-inch square and place it on one of the baking sheets. Repeat with the second section of dough, placing it on the second baking sheet. Bake on the upper and lower racks for seven to eight minutes, then rotate the sheets top to bottom and front to back. Bake for eight to nine minutes, until browned and crisp.
7. While the two baked squares are hot, cut each one in half, then cut each half into eight 1-inch-wide slices. Cool on the sheets completely before serving or storing.
8. Repeat the rolling, baking and cutting steps with the remaining dough sections from the refrigerator.
Nutritional information per cookie: 70 calories, 0 g protein, 8 g carbohydrates, 4 g fat, 3 g saturated fat, 15 mg cholesterol, 25 mg sodium, 0 g dietary fiber, 6 g sugar
Adapted by The Washington Post from “Cookies for Kids’ Cancer: All the Good Cookies,” by Gretchen Holt-Witt (Houghton Mifflin Harcourt, 2013).