Usually on Sunday mornings I like to do all of my baking. It’s a relaxing time for me and the best part it’s still cool outside. But the biggest reward for baking on Sunday is bringing my co-workers cookies on Monday. Last week I brought the Ultimate Peanut Butter Cookies and they were a huge hit, so much so that I was asked for the recipe. From what I was told, my boss kept telling people have a cookie, as he was eating one. lol Then the next day, my boss asked where are the cookies? I said I’ll bring some in on Monday. Then I heard make toffee chocolate chip cookies and bring another batch of peanut butter. This my friends is where today’s recipe came from, the request of my co-workers, so today I bring you Chocolate Chip Toffee Cookies.
These cookies are simply amazing! They are light, crispy edges with a soft, chocolate center with hints of toffee bits. I made these at 7am and quite a few gotten eaten in the morning. Needless to say they were a hit! Woohoo!
For the chocolate chips, I used Trader Joe’s Chocolate Chunks. If you haven’t picked up a bag from TJ’s, you should. They are wonderful in a cookie and the chocolate, even the next day melts in your hand. For the Toffee bits I used Heath bits. You can find them in the baking section of your grocery store.
The key things in making these cookies, is using a tad bit of shortening and chilling the dough. I am finding chilling my cookie dough makes for an even better cookie. They come out flat, crisp and perfect. If you have been following me for the past 3 years, you’ll know that I tend to make puffy cookies, no matter what. But one thing I never really did was chill dough or use shortening. For calories, I found that shortening only adds about 2 calories and the fat is the same as if you were to use butter.
- ½ cup unsalted butter, softened
- ¼ cup shortening
- ¾ cup brown sugar
- ½ cup sugar
- 2 eggs
- 1 tsp. vanilla
- 1¾ cup all purpose flour
- ¾ tsp. baking soda
- ½ tsp. salt
- 1 cup semi-sweet chocolate chips (I used TJ's chocolate chunks)
- 1 cup toffee bits (I used Heath bits)
- In a bowl, add flour, baking soda and salt; mix until combined. Set a side.
- In a bowl, add butter, shortening, brown sugar, and granulated sugar and beat until light and fluffy. Beat in one egg at a time, and than add the vanilla extract and beat until combined. Slowly beat in the flour mixture.
- Mix in chocolate chips and toffee bits until fully incorporated into the batter. Refrigerate the batter for at least 2 hours.
- Preheat oven to 375 degrees
- Line two baking sheets with parchment paper
- Take a teaspoon size of dough and drop 2" apart onto prepared baking sheet. I fit 9 cookies per baking sheet.
- Place in the oven and bake for 8 - 9 minutes until lightly golden. Let cookies rest for 2 minutes on baking sheet and place cookies onto a cooling rack to cool completely.
- Store in an airtight container for up to a week. The cookies and can also be frozen for up to 3 months.
Mmmmmmmm, not only do these cookies taste so good, but they also smell amazing while baking. It seems lately I have been on a cookie kick. I guess with school back in session and Fall here, it just seems right to bake up a batch of cookies. So on your next Sunday, why not make some cookies?
Have a great day!
As a crispy cookie fan, I look forward to trying your recipe.
In reading the recipe I noticed it calls for 2 eggs and then the instructions say to “add one eggs” with no reference to the other egg.. I’m certain that you meant to type “add eggs”, etc. I’m certain that your followers will figure that out but, you might want to correct it anyway.. :O)
Thank you for the nice blog.. I found you in a search for slow cooker Carne Asada..
Jennifer @ Peanut Butter and Peppers says
Hi Ross! Thank you for letting me know, I changed it! 🙂 Thank you for the nice compliment! Hope you come back to visit.