Toffee Chocolate Chip Cookies
Chewy in the middle, crisp around the edges, and studded with caramelized bits of English toffee. This no-chill recipe will make all other chocolate chip cookies seem bland by comparison.
Yield: about 24 cookies
Ingredients
- 2 ¼ cups / 290 g all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup / 226 g 2 sticks unsalted butter, at room temperature
- ½ cup / 100 g granulated sugar
- ½ cup / 105 g packed light brown sugar
- 1 large egg, at room temperature
- 1 ½ teaspoons vanilla extract
- ¾ cup / 110 g semisweet chocolate chips
- 1 ¼ cups / 125 g coarsely chopped English toffee, or use 3/4 cup toffee baking bits
Instructions
- Preheat oven to 350 °F.
- In a large bowl, combine the flour, baking soda, and salt and whisk to combine. Set aside.
- In another large bowl, cream the butter and the sugars until smooth, about 3 minutes. Add the egg and mix well. Add the vanilla extract. Add the dry ingredients and mix until almost fully incorporated, then stir in the toffee and chocolate chips.
- Spoon rounded tablespoonfuls of dough (I used a medium cookie scoop—about 35-40g per cookie). Roll into smooth balls.
- Arrange dough balls on ungreased, parchment-lined cookie sheets, leaving several inches between cookies to allow for spreading. Bake for 10 to 12 minutes or until tops are puffed and no longer raw-looking, and edges are lightly browned.
- Cool the cookies on the sheets for 10 minutes, then transfer to a rack to cool completely.
Optionally, press some toffee bits and a couple chocolate chips onto the top of each dough ball for picture-perfect cookies!