Chocolate Chip cookies are the “cookies” I make the most. I try to keep a fresh batch of cookie dough in the fridge year round and chocolate chip cookies are the ones you would normally find. My husband loves them and our family and friends request them often. It’s perfect for un-expected guests, or for a great chat with a girlfriend over good coffee, plus they work wonders as kids snacks for school (and after school too). We also take them to our HG meetings and my daughter would normally take some to her Youth Group meetings as well.
Now, this particular cookie is one of mine and my oldest daughter’s favorite. We love toffee in cookies. When I make them, she knows that were up for a treat. Here’s a tip, try making an ice cream sandwich with this toffee chocolate chip cookies and good quality vanilla ice cream, they are divine!
Can you see those shiny spots on the cookies? Those are the delicious toffee bits melted into the cookie dough. When you take a bite it tastes nutty and “caramelie”. Maybe that’s not a real word, but it’s the best description for this toffee chocolate chip cookies. They are caramelized and chocolaty and out of this world good!
What? You want to make them? Well, ask no longer, here is the recipe.
Toffee Chocolate Chip Cookies
(by: Wanda Lopez, My Sweet Zepol)
1 1/2, plus 2 cups AP Flour
1/2 teaspoon Baking Soda
1/2 teaspoon Salt
2/3 cup Butter (11 tablespoons)
1/2 cup, plus 2 cups Sugar
1/2 cup Light Brown Sugar
2 teaspoon Vanilla Extract
1 package (12oz) Semi Sweet Chocolate Chips
1 package (8oz) Milk Chocolate Toffee Bits
Preheat the oven to 375 degrees.
Mix flour, baking soda and salt in a medium bowl and set aside.
In a mixer beat the butter (at room temperature) and the sugars together at medium speed until light and fluffy.
Add eggs (one at a time) and the vanilla, mix well.
Gradually, add in the flour mixture on low speed until well incorporated.
Start adding the chocolate chips and the toffee bits.
TIP: At this stage you can mix by hand with a spatula. It will make the process easier and you will be able to make sure the chocolate chips and toffee bites are well spread through out the cookie dough.
Drop in rounded tablespoons of dough into a cookie sheet, or use a small ice cream scoop (this is the method I prefer, every cookie comes out the same size and its way faster than using a spoon). Place the dough about 2 inches apart.
Bake for 8-10 minutes, or until lightly browned.
Cool in the baking sheet for about a minute or two and then transfer each cookie to a wire rack to completely cool.
This recipe makes approximately, 2 1/2 dozens. Depending on the size you prefer.
Enjoy and share!