Toffee Chocolate Chip Cookies -

Toffee Chocolate Chip Cookies

Gooey chocolate chips and salty bits of toffee are wrapped up in these soft Toffee Chocolate Chip Cookies that are just begging to be dunked in your favorite milk.

Prep Time20

Cook Time10

Additional Time2

Total Time2 30

Course: Cookies

Cuisine: American

Servings: 3" cookies

Author: Mary Younkin

Ingredients

¾ cups butter room temperature
1 cup light brown sugar
1 egg
1½ teaspoons vanilla
2 cups all purpose flour
1 tablespoon cornstarch
1 teaspoon baking soda
¼ teaspoon kosher salt
1¼ cups semi-sweet chocolate chips plus more for topping
¾ cup Heath toffee bits plus more for topping

Instructions

Preheat oven to 350°F. Combine the butter and sugars and beat with an electric mixer. Add the egg and vanilla and beat again.
Add the flour, cornstarch, baking soda, and salt. Beat to combine. Add the chocolate chips and the toffee bits and beat to mix throughout.
Use a medium-sized cookie scoop (about 2 tablespoons in size) to drop the dough onto a parchment-lined baking sheet. Use your hands to roll each scoop into a ball and add a few chocolate chips and toffee bits on top of each one, if desired.
Bake for 9-11 minutes. Remove from the oven before the cookies are lightly browned and when they still look soft in the center.
Cool on the baking sheet for 5 minutes and then cool completely on a wire rack. (This cooling rack sees regular use in my kitchen.)

Notes

For best results, chill the dough for at least two hours before baking. HOWEVER, this is a solid recipe that will work nicely whether you chill the dough or not. When chilled first, the cookies are a bit chewier and a tiny bit more flavorful. That said, I rarely am patient enough to chill the dough before baking. So, feel free to skip that step if you prefer to bake immediately.

Nutrition