Ingredients
Scale
For the Cookie Dough:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup semi-sweet chocolate chips
- 1/2 cup chopped nuts (walnuts or pecans), optional
For the Dandy Twist:
- 1/2 cup toffee bits
- 1/2 cup dried cranberries or cherries, chopped
Instructions
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
- Cream Butter and Sugars:
- In a large mixing bowl, use an electric mixer to cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add Eggs and Vanilla:
- Beat in the eggs, one at a time, followed by the vanilla extract, mixing well after each addition.
- Combine Dry Ingredients:
- In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
- Mix Dry and Wet Ingredients:
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Add Chocolate Chips and Nuts:
- Fold in the chocolate chips and chopped nuts (if using) into the cookie dough.
- Incorporate the Dandy Twist:
- Gently fold in the toffee bits and dried cranberries (or cherries) to the dough, distributing them evenly.
- Shape and Bake:
- Use a cookie scoop or spoon to drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes or until the edges are lightly golden but the centers are still soft.
- Cool:
- Let the cookies cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.
