I know we post a lot of things that are fun to look at, but they’re not always super practical. I mean, I’m pretty sure most people don’t feel the same way about their ice cream makers that Sara and I do. Today, I wanted to post something simple like back-to-basics cookies, but with a little flair that makes them extra-delicious. I believe this recipe for toffee chocolate chip cookies was originally from a Hershey’s cookbook, but I tweaked a few things to make them extra-special. Their texture is perfect–a little crispy on the outside, chewy and soft in the middle. They remind me of how my chocolate chip cookies were in Utah, which is a good thing because try as I might, I just can’t get ’em right in Louisiana.
Not only are these cookies perfect for a weekend treat, staying soft for a couple of days (like they’ll last that long!), but they are amazing as the base for pizzookies. Excited? Ready? Yeah, I thought so… 🙂 And then try and only eat one.
Crispy on the outside, soft on the inside, with rich, buttery flavor, these toffee chocolate chip cookies will become a family favorite!
- 2 1/4 cups all-purpose flour, lightly spooned into a measuring cup and leveled with a knife (high altitudes should add 2 additional tablespoons)
- 1 teaspoon baking soda
- 1/2 heaping teaspoon kosher salt
- 1/2 cup (1 stick) butter*
- 1/4 cup Smart Balance margarine (or similarly high-quality margarine)*
- 3/4 cup white sugar
- 3/4 cup packed DARK brown sugar
- 1 teaspoon vanilla extract
- 2 eggs
- 1 cup Heath bits
- 3/4 cup semi-sweet chocolate chips
- 1/4 cup white chocolate chips
- Preheat oven to 375.
- In a small mixing bowl, combine flour, baking soda, and salt. Set aside.
- Combine brown sugar, white sugar, butter, margarine, and vanilla in a large bowl until well-blended. Add in eggs and beat well. Slowly add in flour mixture and mix until combined. Add in chocolate and white chocolate chips and then mix the toffee bits until they’re just combined. Drop dough (I use a cookie scoop) onto the cookie sheets and bake 8-10 minutes (10 is perfect in my oven, but each one is different) until the cookies are lightly brown around the edges, even if they don’t look like they’re done on top. Allow to cool on cookie sheets for about 5 minutes and then transfer to a cooling rack and cool completely. The cooling rack is very important in this recipe because the toffee will make the cookies stick to the pan if you’re not careful. Makes 3 dozen cookies.
- If desired, you can use all butter instead of the butter/margarine combination; all butter has a richer flavor, but a little bit of margarine gives these cookies an incredible texture and tends to make this dough easier to work with.