Giant Black Bottom Toffee-Chocolate Chip Cookies
(or to avoid the excessively long name:) Sweet Happiness
2 cup butter or regular margarine, softened
1½ cup sugar
2 cup packed brown sugar
2 tablespoons vanilla
6 cups all purpose flour
1½ teaspoon baking soda
1½ teaspoon salt
1 package (12 ounce size) milk (or semi-sweet) chocolate chunks
1 package (7 1/2 ounce size) toffee bits
Heat oven to 350 F. Cream together sugars and butter on a large bowl. Mix in eggs and vanilla. Stir in the flour, baking soda, and the salt. Add chocolate chips and toffee chips and mix well.
Using an ice cream scoop, scoop out leveled dough about 2 inches apart onto ungreased cookie sheet. Bake for 12 to 14 minutes or until the edges are golden brown (the centers will be soft).
Cool for 3 to 4 minutes. Remove from cookie sheet and cool for 15-20 minutes in the refrigerator, this helps the chocolate stick to the cookies easier.
Melt approx. 14 oz of chocolate (I usually use Wilton Candy Melts in Light Cocoa since it’s easy to find) according to package directions. Pour the melted chocolate onto a cookie sheet so that there is a thin layer of chocolate coating the bottom of the pan. Quickly (the chocolate cools rapidly) remove the cookies from the refrigerator and place each cookie on the cookie sheet of chocolate. Allow the chocolate to cool completely before placing the cookies in a decorated cookie tin (a square of wax paper between each cookie keeps them from sticking).