June 25, 2006
Toffee Chocolate Chip Cookies
Ingredients:
1 ¼ cup flour
1/2 teaspoon kosher salt
1/2 teaspoon baking soda
1/2 cup butter. at room temperature
1/2 cup light brown sugar
1/2 cup sugar
1 egg, at room temperature
1 teaspoon vanilla
8 oz semisweet chips
3 ½ oz toffee chips
Directions:
Preheat oven to 350. Lightly spray one cookie sheet with spray oil. In a medium sized bowl whisk together flour, salt, and baking soda. In a large bowl, cream together the butter and sugars until light and fluffy. Add the egg and vanilla and combine thoroughly. Gradually add the flour mixture to the sweetened butter. Once thoroughly combined, pour in the chocolate chips and toffee bits and distribute evenly using the mixer on the lowest setting. Form cookies by dropping 1 teaspoon of dough on the prepared cookie sheet two inches apart. Flatten the cookies slightly with the back of a spoon. Bake until light brown, about 12-15 minutes, depending on cookie size. Remove from pan and cool on wire rack.
1 ¼ cup flour
1/2 teaspoon kosher salt
1/2 teaspoon baking soda
1/2 cup butter. at room temperature
1/2 cup light brown sugar
1/2 cup sugar
1 egg, at room temperature
1 teaspoon vanilla
8 oz semisweet chips
3 ½ oz toffee chips
Directions:
Preheat oven to 350. Lightly spray one cookie sheet with spray oil. In a medium sized bowl whisk together flour, salt, and baking soda. In a large bowl, cream together the butter and sugars until light and fluffy. Add the egg and vanilla and combine thoroughly. Gradually add the flour mixture to the sweetened butter. Once thoroughly combined, pour in the chocolate chips and toffee bits and distribute evenly using the mixer on the lowest setting. Form cookies by dropping 1 teaspoon of dough on the prepared cookie sheet two inches apart. Flatten the cookies slightly with the back of a spoon. Bake until light brown, about 12-15 minutes, depending on cookie size. Remove from pan and cool on wire rack.
My thoughts:
These cookies are as close to immediate satisfaction as one can get in a cookie. They are a snap to mix together and bake up quickly. Even after they cool, they retain a slight chewy texture and there is a lot of chocolate and toffee goodness spread evenly apart. The dough stores well in the fridge for about a week so you can make fresh cookies when ever you get the urge. What more could one ask?
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5 Comments:
I simultaneously love and fear this cookie - love, because it sounds delightful (toffee AND chocolate?!), and fear because I think if I were to make it, I wouldn't be able to stop at just a few!
Ahh well, I'll happily dream of these decadant delights for now ;)
Adding these to my "to make" list immediately - yum yum!
oh my these look scrumptious, I simply adore chewy cookies...YUM!!
delectable!
Wicked good!! These turned out perfectly at 12 minutes @ 350 degrees in my oven. I had a house full of relatives when they came out, so I am now making a second batch to see what they are like cold as these didn't get the chance to cool off before the entire batch was scarfed down by my hungry tribe. Many people said it was the best choocloate chip cookie they had ever eaten. Thanks for the recipe. Chaz in Canada
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