I love playing around with various cookie recipes. I found these Guittard semi-sweet baking wafers in the market and decided to come up with a recipe to accommodate this delicious chocolate. While you could certainly substitute regular chips, these wafers melt so beautifully in the dough. I added some white chocolate and toffee bits to seal the deal. No one in my house complains when chocolate chip cookies are baking — just another way to say “I love you!” ❤️
Yield 20-24 cookies
- 1 stick unsalted butter, softened
- 1 cup firmly packed brown sugar
- 4 tablespoons granulated sugar
- 1 large egg
- 2 teaspoons pure vanilla (Penzeys is my favorite)
- 13⁄4 cup all purpose flour (I love Bob’s Red Mill Pastry flour)
- 1⁄2 teaspoon baking powder
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon salt
- 4 oz Guittard baking wafters
- 4 oz white chocolate bar (I love to use ghiradelli baking bar), broken in chunks
- 1/2 cup toffee bits (bits o brickle)
Preheat oven to 325. In a small bowl combine flour, salt, baking powder and baking soda. In a mixer with the paddle attachment, blend butter and sugars until light and creamy. Add egg and vanilla and combine to blend well. Scrape down sides and add flour mixture, resist over mixing. Add chocolate chunks and toffee and incorporate by hand or with mixer on lowest setting, Take a heaping tablespoon of dough and roll in the palm of your hand into a ball. Place cookies on cookie sheet lined with parchment paper about 11⁄2 inches apart. Bake for about 12 minutes for a soft cookie and a bit longer for a crispier cookie. Allow to cool for 5 minutes and transfer to racket cool completely. Enjoy!
**These cookies freeze quite well in a freezer Ziplock, but they may not last that long!