Introduction: Toffee Chocolate Chip Cookies
Since COVID I haven't been doing a lot of non-essential (sweets) baking, mostly because I would usually bring whatever I make to school and now I can't do that. My husband and I are trying to eat smarter and be healthier, so I don't want tons of baked goods in my house.
Well, we've been doing pretty well cutting down on sweets and since the holidays are upon us, I decided to try some new cookie ideas. One can only eat so many Nutella Chocolate Chip cookies. I wanted to experiment with variety and new add-ins.
My husband said these tasted just like the cookies at the Chip Yard in Quincy Market. High praise as those are his favorite cookies.
2 1/4 cup of AP flour
3/4 cup brown sugar
3/4 cup white sugar
1 tsp vanilla extract
1 tsp salt
1 tsp baking soda
1 cup softened or melted butter
1/2 bag of chocolate chips (or more if you like them really chocolatey)
1/4-1/2 cup toffee pieces
*1/4 cup chopped pecans optional
Step 1: Mix Ingredients
First you want to mix your sugars together with the softened or melted butter. I kind of like using melted butter over soften because I feel like softened butter causes the cookies to spread out too much.
After the butter and sugars are creamed together, add in the egg (some recipes call for 2, but I haven't seen a difference and so 1 is my preference). Mix well and then add in vanilla, salt, baking soda, and slowly add in flour. Mix until everything is well incorporated.
Step 2: Add-Ins
Next add the chocolate chips and toffee bits, mix well. I usually do this with a spoon instead of the mixer.
Let the cookie dough sit in the fridge for 30-60 minutes to get a little firm. It makes scooping equal size portions easier.
Step 3: Scoop & Bake
Preheat oven to 375.
Scoop 1-2" balls of dough onto your prepared cookie sheet. Balls should be 2-3" apart.
Bake for 9-10 minutes and then remove from oven. Let cool for a few minutes and then transfer to a wire rack.
Participated in the
Cookies Speed Challenge