Toffee Chocolate Chip Cookies
There are so many reasons to love a good chocolate chip cookie. It might just be the most emotionally satisfying food on the planet. It’s everyone’s comfort food, so when you finally land on a recipe you can’t live without and make them over and over and over again for friends, family and for yourself . . . then you better share with the world.
How selfish of me not to share.
A friend actually gave this recipe to me a long time ago after she brought them to a potluck. I have it saved in my phone’s camera roll for easy access although I practically have it memorized since I’ve been making them so long. It makes 48 good sized cookies, so when I’m not needing the full batch I’ll wrap the remaining dough in plastic wrap and store in the frig for up to a week and then make the rest later. You can also freeze the dough into balls and bake them later (see *Note at end of recipe). And believe me they are just as tasty as the first day of dough making. No worries there.
A big “hello” for me is the addition of Heath English toffee bits. Most folks think I’ve added caramel to the cookie, but it’s the bits. They’re the “bits of heaven” if you ask me.
Let me just say that as a dietitian who wants everyone to be happy and healthy, eating cookies occasionally as you want them, now and then, is a good thing because you’re not depriving yourself which creates unhappiness and an unhealthy relationship with food. All foods fit into a healthy lifestyle. You hear me say that over and over again. So enjoy a cookie and if you’re going to eat a cookie, make it a good one, like this absolutely delicious cookie. And now my secret recipe is out of the bag . . .
- Toffee Chocolate Chip Cookies
- 1 1/4 cups packed brown sugar
- 1 cup granulated sugar
- 1 1/4 cups butter, softened (2 1/2 sticks)
- 2 eggs
- 2 tsp vanilla
- 3 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1 1/4 tsp baking soda
- 1 tsp salt
- 1 package (12 ounces) semisweet chocolate chips (2 cups)
- 1 package (8 ounces) English toffee baking bits (1 1/2 cups)
- 1/2 package (6 ounces) milk chocolate chips (1 cup)
- Preheat oven to 350 degrees F and line baking sheets with parchment paper or silpat mat.
- Place sugars and butter in bowl of standing mixer and cream together on medium speed until smooth and fluffy, about 5 minutes. Beat in the eggs one at a time, then stir in the vanilla.
- Combine flour, baking powder, baking soda and salt in a medium bowl, whisking to combine. Add to batter and gently combine on low to medium speed. Stir in chocolate chips and toffee bits. Drop by large spoonfuls or use a medium scoop onto prepared pans.
- Bake at 350 degrees F for about 10-12 minutes or until edges are golden browned. Remove from oven and allow to cool on sheets for 5 minutes then remove to cooling racks to cool completely. Store in airtight container. (*See notes below)
Notes
REFRIGERATE THE DOUGH *If you are not ready to bake any or all of the dough, roll dough into 3-inch diameter by 12-inch long logs and wrap tightly in plastic wrap and refrigerate for up to a week. Then when you’re ready to bake, remove from refrigerator and plastic wrap and allow to warm slightly. Slice into 1-inch slices and roll into balls and place on lined baking sheets. Bake as above.
FREEZE THE DOUGH *You can also drop dough balls onto lined baking sheets and place sheets in the freezer until dough balls are frozen, then remove frozen balls and place in plastic bag and store in freezer for up to 3 months. When you’re ready to bake, remove from plastic bag and place on lined baking sheets. Bake as above except bake for 12-14 minutes or until edges are golden brown.