Toffee Chocolate Chip Cookies
Crispy and chewy chocolate chip cookies studded with toffee bits.
Ingredients
all-purpose white flour
2 cups
salt
Scant 1/2 teaspoon
packed light brown sugar
3/4 cup
packed dark brown sugar
2/3 cup
baking soda
1/4 teaspoon
large egg
1
unsalted butter (slightly softened)
1 cup (2 sticks)
corn oil (or other flavorless vegetable oil)
1 1/2 tablespoons
vanilla extract
2 teaspoons
semisweet chocolate morsels
1 1/2 cups (9 ounces)
Heath bar (or other milk chocolate toffee bits)
1/2 cup
Instructions
1
Step 1
Preheat the oven to 350 degrees F. Generously grease several baking sheets or coat with nonstick spray.
2
Step 2
In a medium bowl, thoroughly stir together the flour, salt, and baking soda; set aside.
3
Step 3
In a large bowl, with an electric mixer on low, then medium, speed, beat together the butter, oil, and brown sugars until well blended and fluffy, about 2 minutes.
4
Step 4
Add the egg and vanilla and beat until well blended.
5
Step 5
Beat or stir in the flour mixture until evenly incorporated.
6
Step 6
Stir in the chocolate morsels and toffee bits until evenly incorporated.
7
Step 7
Drop the dough onto the baking sheets using a 1/4-cup measure or coffee scoop, spacing about 2 1/2 inches apart; keep the portions as round as possible.
8
Step 8
With oiled fingertips, pat down the cookies slightly.
9
Step 9
Bake the cookies, one sheet at a time, in the upper third of the oven for 10 to 12 minutes, or until tinged with brown, slightly darker at the edges, and almost firm when pressed in the centers.
10
Step 10
Reverse the sheet from front to back halfway through baking to ensure even browning.
11
Step 11
Transfer the sheet to a wire rack and let stand until the cookies firm up slightly, 3 to 4 minutes.
12
Step 12
Using a spatula, transfer the cookies to wire racks. Let stand until completely cooled.
13
Step 13
Store in an airtight container for up to 1 week or freeze for up to 6 weeks.
