Apparently I’m on a caramel-y kick, which is fine with me because my Nana loved the stuff (as I mentioned in the Werther’s cookies recipe) so it’s got a special place in my heart/stomach. This is a great simple recipe which spreads out during baking creating a chewy yet thin, chocolatey, toffee-y, cookie goodness.
Chocolate Toffee Cookies
- 2¼ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup butter, softened
- ¾ cup granulated sugar
- ¾ cup brown sugar
- 2 eggs
- 2 teaspoons vanilla
- 1 cup chocolate chips (I used semi-sweet)
- 1 cup Heath English Toffee bits or Skor bits, or some other form of toffee bits
Preheat oven to 350oF.
Whisk together flour, baking soda, and salt.
In a large bowl, cream butter with sugars, eggs, and vanilla. Add in flour mixture gradually, until fully combined. Stir in chocolate chips and toffee bits.
Place 1-inch dough balls on ungreased cookie sheets 2 inches apart. Bake 10-12 minutes, until golden brown. Remove from sheet and cool on rack.
Note: for some reason these cookies don’t last as long as others, I would say they’re only good for a couple days even when stored in an air-tight container.