Thursday, August 6, 2009

Toffee Chocolate Chip Cookies

As I mentioned previously, I love cookies. I love Christmas because of all the cookies. My husband was out golfing, so I decided to whip up a batch. I had some chocolate chips in the cupboard and toffee bits leftover from the snickerdoodles I made a few weeks ago. So I decided to combine the two. I got these delicious soft chocolate chip cookies with crunchy bits of toffee in them. They were a perfect salty/sweet snack. I opted to share them with my and Randy's co-workers. They were pleased.

My go-to chocolate chip cookie is NESTLE TOLL HOUSE (with my own adaptations in red)

2 1/4 cups all-purpose flour (I use 3 cups for nice puffy cookies)
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups (12-oz. pkg.) NESTLE TOLL HOUSE Semi-Sweet Chocolate Morsels
1 cup chopped nuts (I omitted)
1/2 (8-oz. pkg.) HEATH BITS ‘O BRICKLE Toffee Bits

Preheat oven to 375° F.
Combine flour, baking soda and salt in small bowl.
Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition.
Gradually beat in flour mixture.
Stir in morsels and Toffee Bits. Drop by rounded tablespoon onto ungreased baking sheets.
Bake for 9 to 11 minutes or until golden brown.
Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

1 comment:

  1. oooh toffee AND chocolate! What a great addition to a classic recipe. Good idea :)