Let’s Bake!
Ingredients:
- 1 cup (2 sticks) softened butter
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups semisweet chocolate chips
- 1 cup crushed toffee bits
Instructions:
- Preheat your oven to 350°F (175°C).
- Cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the chocolate chips and toffee bits.
- Drop rounded tablespoons of dough onto ungreased baking sheets, about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are golden brown.
- Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Variations:
Want to personalize your cookies? Add chopped nuts (walnuts or pecans are delicious!), or for a keto-friendly version, substitute almond flour for all-purpose flour and use a sugar substitute like erythritol or stevia.
Frequently Asked Questions:
Q: Can I freeze the cookie dough?
A: Yes! Freeze the dough balls on a baking sheet, then transfer them to a freezer bag for up to 3 months. Bake from frozen!
Q: Can I use milk chocolate chips?
A: Absolutely! Milk chocolate will make them even sweeter.
Enjoy!
These incredible chocolate chip toffee cookies are more than just a recipe; they’re a taste of tradition and love. Bake a batch today and share the joy!