I seem to be on a cookie kick lately. Last week, it was Nutella Sandwich Cookies. This week, it’s these. I made these cookies for my aunt and little brother because they both had birthdays last week. In an ideal world, I would be able to make them a cake, but that’s not really feasible since we live 10 hours away. I still wanted to send them something special, though. And hey, who doesn’t like getting cookies in the mail (even if they are a week late)? I kept some here for Eric and myself, too, and I’m really hoping he takes the rest of them to his office tomorrow because I cannot stop eating them.
These cookies turned out even better than I imagined. I loved the way some of the buttery toffee bits melted into the cookies. Add some warm and gooey chocolate chips to that, and you’ve got a winner. The only change I made to this recipe was to omit the almond paste. My aunt isn’t a fan of nuts, so I figured it was best to leave that out. I love almonds, and I’ll be using the almond paste next time I make these. At the rate they disappeared, I’m sure next time will be sooner rather than later.
Toffee Chocolate Chip Cookies
2 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, softened
3/4 cup granulated sugar
3/4 cup brown sugar
1 1/2 teaspoons vanilla extract
1 1/2 cups chopped toffee (homemade or store bought)
1 cup semi-sweet chocolate chips
Preheat oven to 350º. Line a baking sheet with parchment or a Silpat and set aside. Whisk together flour, baking soda and salt in a medium bowl. Set aside.
In the bowl of stand mixer fitted with a paddle attachment, beat butter and sugars together on medium speed until smooth. Add eggs, one at a time, beating well after each addition. Add the vanilla and mix well. Scrape down the sides and bottom of the bowl as needed.
Gradually add dry ingredients to wet ingredients, mixing on low speed until just combined. Using a rubber spatula, stir in toffee pieces and chocolate chips. Using a cookie scoop, place dough onto prepared pan, spacing about an inch or so apart. Bake for 12-14 minutes, or until edges are golden brown. Allow to cool on baking sheet for 5 minutes, then cool completely on a wire rack.
Makes 3-4 dozen cookies (I got 4 dozen using my 2 tablespoon scoop.)
Adapted from Two Peas and Their Pod