Chocolate English Toffee Bit Cookies

5 from 1 vote

These cookies are effortless to make and only take about an hour from start to finish.

Prep Time10

Total Bake Time20

Chill20

Total Time50

Course: Cookies, Holiday

Cuisine: American

Difficulty: Easy

Servings: cookies

Calories: 173kcal

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, and salt, whisking 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, mixing at a medium speed for about 3 minutes. Add the vanilla extract and the egg and mix until incorporated. I scrape down the bowl, then turn the mixer on to a low speed and gradually add the flour mixture. After all the flour is mixed into the wet cookie dough, add the Heath Toffee Bits and the mini chocolate chips. I turn the mixer on for 5 to 10 seconds. If the toffee and chocolate chip needs more distribution, I use a spatula to move them around. Now, cover and chill for about 20 minutes.
Preheat the oven to 350°F (175°C or 180°C) 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. Bake for 10-12 minutes. 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.