Saturday, January 8, 2011

Toffee Chocolate Chip Cookies

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My mom makes the best chocolate chip cookies.  I love toffee, and so do most of my co-workers, so I thought I would take her recipe and add toffee chips.  As I was mixing my dough, I realized I didn’t have enough white flour, but I did have some wheat flour, so I substituted in a cup of wheat flour, and it was delicious!  One of the wonderful things about this recipe is that substitutes are allowed and even encouraged.  I would love to hear your variations on this recipe.
Ingredients
  • 2 sticks butter (softened)
  • 3/4 Cup white sugar
  • 1 Cup brown sugar
  • 2 eggs
  • 2 Tablespoons vanilla
  • 3/4 teaspoon salt
  • 3/4 teaspoon baking soda
  • 2 Cups white flour
  • 1 Cup wheat flour
  • 1 bag Heath toffee bits for baking
  • 1/2 bag milk chocolate chips
Supplies
  • Mixer & Bowl
  • Medium cookie scoop
  • Spatula (for scraping)
  • Parchment paper
  • Cookie sheet(s)
  • Spatula (for lifting off sheet)
  • Cooling Racks
Directions
  1. Preheat oven to 350 degrees
  2. Cream together butter, white sugar, and brown sugar
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  4. Scrape down bowl
  5. Add eggs and mix well
  6. While mixing, add vanilla
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  8. Add flour, salt, and baking soda to mixture, and mix just until combined
  9. Add toffee bits and chocolate chips to dough, mix together
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  11. Cut parchment paper to fit cookie sheet (no cleaning pans—my favorite!)
  12. Use cookie scoop to place 12 balls of dough on the sheet
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  14. Bake for 13 minutes
  15. Allow to cool on racks
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  17. Yum, Yum, Yum
Tips
  • Differences in altitude, and humidity require differing amounts of flour (dough should be stiff, not sticky, but moist)
  • You should be able to touch the dough without dough coming off on your finger, but your finger should feel slick
  • If the cookies come out too flat, add more flour to the dough
  • You can substitute butter flavored crisco for butter
  • You can use more wheat flour, or more white flour if you have a preference
  • Try different additions to satiate your cravings
  • Make a double-batch and freeze half of them for later: scoop the balls onto a cookie sheet, stick in freezer, place frozen dough balls in a zipper plastic bag.  When you are ready to use them, take them out of freezer and thaw on cookie sheet before baking like normal.
  • Have fun!
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2 comments:

  1. I have a recipe similar to this but it gets a cups of thin pretzel sticks mixed in besides the toffee and chocolate chips.

    ReplyDelete
  2. Hi M!! I was browsing the internet and came across a site you might like.. http://pinterest.com/stueller/pins/
    the pictures of your delicious cookies make me drool.

    ReplyDelete

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