These cookies require a big glass of milk to go with them. The toffee and dark chocolate play extremely well together, and create a rich cookie that are just plain delicious. We managed to polish off a whole batch of these in a couple of days. Overall these are pretty standard cookies to make. The most important thing is to make sure that your butter is completely softened, which will allow it to mix completely with the sugar. The toffee is a little sticky when hot, but I used parchment paper and didn’t run into any trouble removing them from it. I also made sure to cool the cookies on parchment paper so they didn’t stick to the cooling racks.
Toffee and Chocolate Chip Cookies
makes about 20 cookies
- 2 1/4 cups flour
- 1 tsp baking soda
- 1 tsp salt
- 1 cup (2 sticks) butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 tsp vanilla bean paste // If you don’t have vanilla bean paste, you can substitute in vanilla extract
- 2 large eggs
- 1 scant cup dark chocolate chips
- 1 cup toffee bits
- Preheat oven to 375 degrees F.
- Combine flour, baking soda, and salt in a small bowl. Set aside.
- Beat butter, sugars, and vanilla paste in a large mixing bowl until creamy. [The sugar should be fully incorporated into the butter, and it should be pale in color]
- Add eggs, one at a time, beating well after each addition.
- Add in approx. half the flour mixture and beat well. Repeat with the other half.
- Stir in chocolate and toffee bits.
- Drop about 2 tbsp of dough onto parchment-lined baking sheets.
- Bake for 12-15 minutes or until golden brown.
- Cool on baking sheets for 2 minutes, then remove to parchment paper lined wire racks to cool.
- Repeat with remaining dough.
Note: If you are going to eat these immediately, watch out for the toffee bits, they hold the heat considerably longer than chocolate chips.