Arizona Chocolate Chip Cookies

I recently stumbled upon an intriguing recipe for Arizona Chocolate Chip Cookies on a blog called Artfully Graced by Jane.  Jane didn't know how these cookies got their name, but her family couldn't get enough of them so I was inspired to make a batch. Wow, am I glad I did - they're fantastic.

My youngest hates coconut and had no desire to try them until everyone else proclaimed how wonderful they were - she tried them, she loved them, she called them Amazing.  My other daughter shared them with a friend who doesn't like coconut - she loved them too.  And then there's Mr. 18 year old, who doesn't care much for cookies in general - he ate them, LOTS of them, and proclaimed them delicious!  What can I say - you better give them a try.  Thank you, Jane, for sharing this wonderful recipe.

Items used to make this recipe:

(affiliate links)

• #50 scoop https://amzn.to/3dQECYz

• half sheet pan https://amzn.to/2SWhsba

• silpat liner https://amzn.to/3bt3aFf

• pure vanilla extract https://amzn.to/3dC1Npa

• old fashioned oats https://amzn.to/3fCvkkx

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Arizona Chocolate Chip Cookies

makes 75 cookies

Printable Recipes

Ingredients

• 2 cups all purpose flour

• 1 teaspoon baking soda

• 1/2 teaspoon baking powder

• pinch of salt

• 1 cup butter, softened (1/2 pound)

• 1 cup granulated sugar

• 1 cup brown sugar

• 2 eggs

• 1 teaspoon pure vanilla extract

• 2 cups oats (Jane prefers old-fashioned oats, but quick oats would work too)

• 2 cups shredded coconut

• 1 cup chopped pecans

• 1 cup chocolate chips 

Directions

1. Place rack in center of oven and preheat to 350F. 

2. In a medium bowl, whisk together flour, baking soda, baking powder, and salt; set aside.

3. In the bowl of a stand mixer, cream together butter, sugars, eggs, and vanilla. 

4. Add the reserved flour mixture; beat just until mixed. 

5. Lastly, add the oatmeal, shredded coconut, pecans, and chocolate chips; beat just until the ingredients are incorporated.

6. Using a #50 cookie scoop (about the size of 1 tablespoon), portion dough onto parchment or silicone lined baking sheet (I was able to get 15 on each 1/2 sheet tray). 

7. Bake at 350F for 12-15 minutes. 

8. Cool and enjoy!

Giant Chocolate Toffee Cookies

For this month's Secret Recipe Club, I was assigned the blog Bitchin Kitchin by Ellie in NJ.  Ellie is a true foodie and her wonderful blog is full of savory and sweet selections, complete with lots of great photos that walk you through her recipes.  If you get a chance, you must check out her cupcakes (so many tempting flavor combinations). It's been a very hectic month in the ButterYum household, so I chose a simple recipe to share with you today - Giant Chocolate Toffee Cookies.  And yes, Giant is an accurate description as each cookie measure about 4-inches in diameter.  These cookies are a bit unusual - the recipe calls for only 1/2 cup flour, but an entire pound of chocolate, 4 large eggs, and 1 3/4 cup brown sugar.  They bake up big and heavy, but with a meringue-like quality to them - crispy on the outside, soft and chewy on the inside.

My Notes:  The cookie batter is a snap to make, but it has to chill for 45 minutes before baking.  I used a #20 cookie scoop to portion out the dough, which yielded exactly 24 large cookies,  I baked only 6 cookies per sheet pan, chilling the dough between batches.  Much like dipping ice cream, rinsing the scoop with hot water every couple of dips allowed the hard, cold dough to release from the scoop easily.  Plan to use several sheet pans as the cookies need to cool completely before being moved.  Also, I see no reason why you couldn't make them smaller if you wanted to - simply adjust the baking time. These fantastic cookie are even better a day or two after they're baked.

Items used to make this recipe:

(affiliate links)

• #20 scoop https://amzn.to/2yGI2OE

• half sheet pan https://amzn.to/2SYvUPD

• silpat liner https://amzn.to/3bt3aFf

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Giant Chocolate Toffee Cookies

makes 24 cookies (using #20 scoop)

Printable Recipe

Ingredients

• 1/2 cup all purpose flour

• 1 teaspoon baking powder

• 1/4 teaspoon salt

• 16 ounces bittersweet or semisweet chocolate, chopped

• 4 tablespoons unsalted butter

• 1 3/4 cups packed brown sugar

• 4 large eggs

• 1 tablespoon pure vanilla extract

• 7 ounces chocolate covered toffee bits or a whole bar, chopped (Skor, Heath, etc)

• optional 1 cup walnuts, toasted and chopped (black walnuts would work particularly well here)

Directions

1. In a small bowl, whisk together flour, salt, and baking powder; set aside.

2. In a double boiler over medium heat, slowly melt the chocolate and butter together until smooth; set aside and cool until lukewarm.

3. Beat sugar and eggs together for about 5 minutes until thick (I used my stand mixer with the whisk attachment).

4. Slowly add the melted chocolate and vanilla extract.

5. Next add the flour mixture, followed by the chopped toffee candy and nuts.

6. Cover bowl with plastic and chill for 45 minutes.

7. Preheat oven to 350F.

8. Use a #20 scoop to portion cookie dough, 2 1/2-inches apart onto half sheet pans lined with parchment or silicone (6 cookies per sheet pan).

9. Bake for 15 minutes; cool completely before removing.

10. Store cookies in an airtight container at room temperature.