The story behind these cookies begins with a request from one of my colleagues at the Apple Store for a sugar cookie with either chocolate chips or toffee. I thought, “Why not both?” The first incarnation was pretty good, but I had some ideas on improvements. Our friends Areli and Leon are opening a coffee shop in our neighborhood called Cocoa Cinnamon, so, with them in mind, the second version of these I rolled in sugar mixed with both cocoa powder and cinnamon, along with a touch of chili powder. And there’s one more thing. Roberto, the chef at Old Havana Sandwich Shop, renders manteca from the pork they slow cook everyday. I use that for the shortening.
These may be the best cookies I have ever made, or at least so say most all recent reviewers.
Preheat oven to 350.
1/2 cup butter, room temperatureMix the butter and shortening together until blended; add the sugars and mix for five to seven minutes. Add the egg and mix until blended. Meanwhile, mix dry ingredients together in a separate bowl.
1/2 cup shortening
1 cup packed brown sugar
1/4 cup white sugar
2 cups all-purpose flourWith the mixer on low, add incrementally to the butter mixture until combined. Add
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon vanilla extractand mix until blended. Then add
1 12 oz package semi-sweet chocolate chipsand mix until combined. You may have to do the last mixing with a spoon. I dump it out of the mixer into a bigger mixing bowl where I can stir it.
1 (6 ounce) package Heath Bits O’ Brickle chips
1 cup white sugarUsing a 1 oz scoop, drop balls of the dough into the sugar mixture and roll them to coat. Put them on a cookie sheet lined with parchment paper or a Silpat and bake at 350 for 9-10 minutes. I choose the lesser time because it make a wonderfully soft cookie.
1 teaspoon cocoa powder
1 teaspoon cinnamon
1/8 teaspoon chili powder
The recipe that got me started is here.