FALL

Sticky Toffee Chocolate Chunk Cookies with Dates

Milwaukee Journal Sentinel

These cookies are great for dunking, after-school snacking or whenever you just need a bite of something sweet. Adjust the amounts of add-ins according to your taste. The recipe is adapted from dinnerwithjulie.com.

Read more: Autumn's chill calls to your inner baker

Recipe tested by Nancy Stohs

Makes about 3 dozen 3-inch cookies

  • ¾ cup (1 ½ sticks) butter, room temperature
  • ½ cup packed brown sugar
  • ½ cup granulated sugar
  • 2 tablespoons dark molasses
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 2 cups flour
  • 1 teaspoon ground cinnamon (optional)
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ¾ to 1 cup chopped pitted dates
  • ¼ to ½ cup toffee chips (plain or chocolate-covered)
  • ¾ to 1 cup chopped dark chocolate chunks or chips
  • ½ to ¾ cup chopped pecans

Preheat oven to 350 degrees.

In a large bowl, beat butter, brown and granulated sugars and molasses until pale and almost fluffy. Beat in egg and vanilla.

Add flour, baking soda and salt and stir or beat on low speed until almost combined; add dates, toffee chips, chocolate chunks and pecans and stir just until blended.

Drop dough by large spoonfuls (a 1-tablespoon cookie scoop works well) onto parchment-lined sheet and bake in preheated oven 12 to 14 minutes, until golden around the edges but still soft in the middle. Let cool on pan 30 seconds to a minute, then transfer to a wire rack to cool.