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!