Tonight, my friend is coming over for dinner and I was super excited to bake these chocolate chip cookies for her to take home. She'll be leaving on a trip to Australia in a few weeks so tonight's our night for catching up and pigging out!
To say I have found my favourite cookie recipe is a bold statement, but I think I am ready to make it. I've been looking around for the perfect chocolate chip cookie recipe and my search is over! At least, until I have reason to believe there's another recipe out there that can top the one I tried today.
This cookie has the perfect ratio of chocolate chips to toffee bits and I'd be surprised if you could stop after just one. And, it never hurts to add just a little bit more semi-sweet chocolate. Next time, I'll try making them with milk chocolate chips, although I think the cookie will be way too sweet. But when has a super sweet cookie ever been a bad thing?
These cookies are packed with chocolate and after tasting them, I knew without a doubt that baking cookies at home from scratch makes them taste that much better. Hopefully my friend will enjoy them as much as I
did... am. I've certainly had more than my share of these cookies today.
Here's the Recipe: (I don't recall where I found it as it was jotted down on a recipe card a while ago... but just for the record, I didn't create it myself!)
Chocolate Chip & Toffee Cookies
1 Cup Unsalted Butter, room temperature
1 1/2 Cups Light Brown Sugar
1/2 Cup Granulated Sugar
1 tsp Pure Vanilla Extract
1 large egg, room temperature
2 Cups AP Flour
1/2 tsp Baking Soda
1/2 tsp Salt
12 Ounces Semi-Sweet Chocolate
1/2 Bag of Skor Toffee Bits
1. Preheat oven to 350F.
2. Combine butter, and both sugars and beat until light and fluffy. Add Vanilla, and mix to combine. Add egg, and continue beating until combined.
3. In a medium bowl, whisk together flour, baking soda and salt. Slowly add the dry ingredients to the butter mixture. Mix on low speed until combined. Stir in chocolate chips and toffee bits.
4. Scoop out 2 tablespoons of dough and place onto the baking sheet, leaving them 3 inches apart. Bake for 15 minutes.