Ingredients
Scale
- FOR COOKIES:
- 6 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, room temperature
- 2 cups white granulated sugar
- 3 eggs
- 2 teaspoons vanilla extract
- 1 1/2 cups sour cream
- FOR CHOCOLATE:
- 2 cups semi-sweet chocolate chips
- 2 TBS shortening
- Crushed Heath bars or toffee bits, for sprinkling
Instructions
- In a medium bowl, toss together the flour, baking soda, baking powder and salt.
- In a stand mixer, cream the butter and white sugar at medium speed until light and fluffy, about 3 minutes.
- Add the eggs, one at a time, beating until each is incorporated.
- Add the vanilla and sour cream and beat at low speed until combined.
- Add the dry ingredients and mix on low speed until just combined.
- Divide dough into two sections. Flatten into rectangles about 1 1/2 inches thick (this will make rolling it out easier), then wrap with plastic wrap. Chill in the refrigerator overnight or at least two hours until firm.
- Preheat the oven to 425F. Line large baking sheets with parchment paper.
- Flour the counter, the top of the dough, and your hands. With a rolling pin, roll the dough out to 1/4-inch thickness.
- Using a 2.5 round cookie cutter, cut out circles and transfer to a baking sheet.
- Alternately, you can use floured hands to shape cookies into 2.5 inch discs roughly 1/4-inch thick.
- Bake for 7 minutes, until pale golden. Allow to cool completely on wire rack before dipping.
- For chocolate, melt semi-sweet chips and shortening on a double boiler on low heat, or in the microwave in 30-40 second intervals at 50% power.
- Dip cooled cookies halfway into the chocolate, place on wax paper and immediately sprinkle with toffee bits.
- Prep Time: 20 mins
- Cook Time: 7 mins
