- 3/4 cup (1.5 sticks room temperature) Butter unsalted
- 1/4 cup (53g) Dark Brown Sugar
- 1/2 cup (10 g) Light brown sugar
- 1/4 cup (50g) Sugar white
- 2 tsp Vanilla Extract
- 1 (room temperature) Egg
- 2 cups (240g) All purpose flour
- 1 tsp Baking powder
- 1/2 tsp Baking soda
- 1/2 tsp Kosher Salt
- 1 cup Heath milk chocolate English toffee bits
Christmas is just two weeks away, and I am on vacation this week from work. Time to get my Web site in better shape and crank out a few new cookie recipes. Every year for Christmas, I get the same request for chocolate chip cookies. I decided to put a twist on it this year. Toffee is a great addition to any cookie, but I found Heath Milk Chocolate English Toffee Bits. When I opened the bag, the toffee pieces were tiny, and the chocolate was just a step above the dust category. But I tried it, and it was pretty good, so what the heck? It looked interesting, and I never used it before, so I thought to myself go for it…
These are so easy to make by just weighing, mixing, chilling, and then bake them. It is nice to have something easy with all the things that need to be done at this time of the year. Enjoy!
Things I use:
Weigh or measure the dark, light, and white sugars into a bowl and set aside. In another bowl, weigh or measure the flour, baking soda, baking powder, salt and run a whisk through to blend. I always crack my egg into a small bowl to make sure there aren't any eggshells that will go into the cookie dough. It never falls if I crack an egg on the side of the mixer bowl; something always goes wrong.
Using a hand-held or stand mixer, add the butter and sugars beat on medium speed for about 3 minutes. Add the vanilla extra and the egg and mix till incorporated. Turn the mixer down to low and gradually add the flour mixture. After all the flour is mixed into the wet cookie dough, add the Heath Milk Chocolate English Toffee Bits. After about 30 seconds, turn the mixer off and take the mixer bowl off the stand, and using a spatula, hand mix the toffee around if it needs blending through more. The chocolate toffee bits are tiny, so sometimes it is just easier to finish blending it through so it is evenly distributed when done by hand at the end—cover and chill for about 20 minutes.
Preheat the oven to 350° and line 2 cookie sheet pans with parchment paper; take a medium cookie scoop and put 12 mounds onto a cookie sheet pan. Keep at least 2 inches apart. These do spread a little. When they come out of the oven, they are very soft and puffy on the tops, but that is perfect. Leave them on the cookie pan for 2 to 3 minutes before moving them to a cooling rack. When they cool, they flatten out a little and are chewy. This recipe makes about 2 dozen cookies.