Toffee, I loved from the start. That treat is near the top for my favorite candies. I love how you have to eat them slow. That is why I usually go for it or a York peppermint (for the same reason) on a road trip. And then when you have a dessert with crumbled toffee sprinkled throughout – what is it about that crunch that is just the pinnacle of dessert complexity genius. Can you substitute toffee bits in any chocolate chip cooke recipe? Toffee for president.
VERY SOFT TOFFEE CHIP COOKIES
Serves about 24 cookies
1 cup butter, melted
1 cup sugar
1/2 cup brown sugar
1 teaspoon vanilla
2 eggs
3 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 and 1/3 cup toffee chips
1/3 cup chocolate chips
Preheat the oven to 350 degrees. Combine butter and sugar in a stand mixer. Add vanilla and eggs and mix until incorporated. In a separate bowl, stir together flour, baking soda, and salt. Slowly incorporate dry ingredients into wet. Fold in toffee and chocolate chips. Shape into 1 and 1/2 inch balls and arrange onto baking sheet. Bake for 11 minutes. (Do not bake for longer! They will look pale.) Allow to set for 20 minutes.
- 1 cup butter, melted
- 1 cup sugar
- ½ cup brown sugar
- 1 teaspoon vanilla
- 2 eggs
- 3 cups flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 and ⅓ cup toffee chips
- ⅓ cup chocolate chips
- Preheat the oven to 350 degrees.
- Combine butter and sugar in a stand mixer. Add vanilla and eggs and mix until incorporated.
- In a separate bowl, stir together flour, baking soda, and salt.
- Slowly incorporate dry ingredients into wet.
- Fold in toffee and chocolate chips.
- Shape into 1 and ½ inch balls and arrange onto baking sheet.
- Bake for 11 minutes. (Do not bake for longer! They will look pale.) Allow to set for 20 minutes.
Adapted from Pinch of Yum.