Mar 28, 2011

a little piece of heaven

      One of the things I got to enjoy while in Charleston with the girls was lots of coffee breaks! I went through a serious withdrawal when I returned (from both the girls and the coffee), but it was SO worth it! Cute little coffee houses seemed to be around every corner. They even made coffee cuter by making these designs in the foam! (photo above) 

      These were not your typical coffee houses. These were little havens that made you want to just curl up with your cup of coffee and cookie and waste the day away. I wish I could take a coffee break like that eveyday at one of the quaint little spots. But since I cannot, I found a cookie recipe that was almost as good at the one we had at one of our little spots. And I wanted to share this little delight with all of you. Enjoy! 

Heath Chocolate Chip Cookies

1 cup (2 sticks) unsalted butter, softened
3/4 cup sugar
1 cup light brown sugar, packed
2 large eggs
1 1/2 teaspoons vanilla extract
3 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
12 ounces semisweet chocolate, roughly chopped
1 cup toffee pieces (we used Heath bars)
Fleur de sel
Preheat oven to 350 F. 
In a large bowl, sift together flour, baking soda, baking powder and salt and set aside.
In the bowl of an electric mixer, cream the butter and sugars together until fluffy.  Beat in the eggs and vanilla and mix until combined.  Slowly add flour mixture and blend until completely incorporated.  Stir in chocolate and toffee.
Drop 2 ounces of cookie dough onto a baking sheet lined with parchment or into the cups of a muffin top pan.  Sprinkle each cookie with a generous pinch of fleur de sel.  Bake until cookies are puffed and just started to brown, 13-15 minutes.  Transfer cookies to a rack to cool completely.