The name of these was my husband’s idea. I asked him if he wanted cookies this week, he immediately wanted chocolate chip ones, and I immediately said “I like to make them a little different, so what should I add?”
“Hazelnuts!”
“Not sure where I’d even find those unshelled, babe.”
“Okay, then, toffee. Gooey Toffee Chocolate Chip Cookies!”
And so it was.
I really love this recipe because it consistently gives me huge, chewy cookies that stay good for days. Most chocolate chip cookies start to taste ‘blah’ within a day or two, but these beauties are just as good 3 or 4 days later!
One of the best discoveries of my life was coconut butter. I read that you could make your own, but my food processor was too wimpy for that. Instead I bought a jar for the wince-inducing price of $13.99 at Whole Foods. My usual recipe starring this magical gooey coconut stuff is a coconut granola that’s a family favorite (coming soon, I promise!), but when Michael asked for chocolate chip cookies, I dreamed up this idea and then found a recipe that looked promising.
