Toffee Chocolate Chip Cookies Recipe

What could be better than freshly-baked chocolate chip cookies? It's hard to think of anything...unless it would be chocolate chip cookies that also contain toffee chips! Recipe developer Catherine Brookes of Blue Sky Eating has graced us with such a recipe, and says that "these cookies are such a delicious sweet treat!" She describes them as being "super-simple to make," as they only require about 15 minutes worth of prep time, and says that the finished product is "crisp on the outside and soft in the middle, so a bit of a mixture of chewy and crumbly!"

Laden as these cookies are with both toffee and chocolate chips, you can be sure that every single bite is loaded with yum. Unless you live by yourself (or maybe even then), you might just want to bake up a double batch of these — luckily Brookes says that shouldn't be a problem. One thing we can guarantee about these cookies is that they won't last too long! Whether you want to make them as a weeknight treat or bring them to your next holiday party, let's get right into this toffee chocolate chip cookies recipe.

Most of the ingredients you'll need for these cookies may be items you already have on hand. You'll need two types of sugar, both white and brown. As Brookes tells us, "I generally add brown sugar to cookies as it gives a bit more of a caramel flavor." You'll also need butter, an egg, vanilla extract, flour, salt, and baking soda. For chocolate chips, you'd use the standard semi-sweet kind. If there's one thing you may need to run out to the store for, it's likely to be toffee chips, but you should be able to find these in the baking aisle alongside the chocolate chips.

Begin by preheating the oven to 350 F. You can also line two baking sheets with parchment paper. Once you've got that bit of prep work out of the way, mix the butter and the sugars. You can do so in a stand mixer, with a hand mixer, or just with a wooden spoon. If you're going electric, do your mixing on medium speed. If you're doing it by hand, simply make sure that ingredients become smooth and lump-free. Once the butter and sugar have combined into a smooth, creamy, homogeneous mix, add the egg and the vanilla. Sift the dry ingredients together, then add those in, as well. If you're still doing your stirring with the aid of electricity, turn the speed down to low so the flour doesn't go flying. As a final step, use a spoon (wooden or otherwise) to stir in both types of chips.

One thing you may notice from the pictures is just how perfectly symmetrical Brookes' cookies are. So much more photogenic than the typical free-form cookie. How does she do it — does she use molds? No, but she does weigh out the dough to ensure a uniform cookie across the board. "I did weigh [the dough] out to make the balls the same size before baking," she explains. If you, too, want to weigh your dough, each ball, she says, should come in at around two ounces. Of course, it's okay if your cookies vary slightly in size, and they don't have to be perfect. Roll the dough (weighed or not) into a ball using your hands, then lay each ball out onto the baking sheet.

As you're lining the cookies up on the baking sheet, make sure that there is enough space in between each one, as they will expand as they bake. When the oven is hot enough, bake the cookies for 10 to 12 minutes, until they are golden brown. When the cookies come out of the oven, let them stay on the baking sheets for 10 minutes to cool. Once they've set up a bit, you can use a spatula to move them to a wire rack where they can continue cooling.

As Brookes tells us, these cookies "should keep at room temp in an airtight container for up to 5 days." Most likely, they'll be gone long before then, though! Better make sure you've got plenty of milk on hand. As if chocolate chip cookies weren't delicious enough — this toffee chocolate chip cookie recipe takes things to a whole new level.