Baker baker

What were we up to this evening?  Only baking some of the best cookies ever.  E.V.E.R!  No, seriously.  These cookies are omifuckinggod good.

The recipe is  my own variation of Paula Deen's Three Chocolate Cookies recipe.  Easy enough for the zilla to step it from from helper to co-baker and amazing enough that everyone that tries them falls in love with them and wants the recipe.  They really are that good.

Needless to say that these cookies are not, in any sort of way, vegan.  But I will post the recipe from the next batch of vegan cookies the zilla and I rock out.

• 1 cup (2 sticks) butter, softened
• 1/2 cup vegetable shortening
• 3/4 cup sugar
• 1 3/4 cups firmly packed brown sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 3 3/4 cups all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1 (12-ounce) package semisweet chocolate chips
• 1 cup milk chocolate chips
• 1 cup white chocolate chips
• 1 cup toffee chips
  

Preheat oven to 375 degrees F. Lightly grease baking sheets.
With an electric mixer, beat butter and shortening at medium speed until creamy; gradually add sugars, beating until fluffy. Add eggs and vanilla, beating well.

In a small bowl, combine flour, baking soda and salt; gradually add to butter mixture, beating until blended. Stir in chocolate morsels and toffee chips. Drop cookies by 1/4 cupfuls about 3-inches apart onto prepared baking sheets. Bake for 11 to 12 minutes, or until lightly browned. Let cool for 2 minutes on baking sheets. Remove to wire racks to cool.

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