Toffee Chocolate Chip Cookies

Since COVID I haven't been doing a lot of non-essential (sweets) baking, mostly because I would usually bring whatever I make to school and now I can't do that. My husband and I are trying to eat smarter and be healthier, so I don't want tons of baked goods in my house.

Well, we've been doing pretty well cutting down on sweets and since the holidays are upon us, I decided to try some new cookie ideas. One can only eat so many Nutella Chocolate Chip cookies. I wanted to experiment with variety and new add-ins.

My husband said these tasted just like the cookies at the Chip Yard in Quincy Market. High praise as those are his favorite cookies.

2 1/4 cup of AP flour

3/4 cup brown sugar

3/4 cup white sugar

1 tsp vanilla extract

1 tsp salt

1 tsp baking soda

1 egg

1 cup softened or melted butter

1/2 bag of chocolate chips (or more if you like them really chocolatey)

1/4-1/2 cup toffee pieces

*1/4 cup chopped pecans optional

First you want to mix your sugars together with the softened or melted butter. I kind of like using melted butter over soften because I feel like softened butter causes the cookies to spread out too much.

After the butter and sugars are creamed together, add in the egg (some recipes call for 2, but I haven't seen a difference and so 1 is my preference). Mix well and then add in vanilla, salt, baking soda, and slowly add in flour. Mix until everything is well incorporated.

Next add the chocolate chips and toffee bits, mix well. I usually do this with a spoon instead of the mixer.

Let the cookie dough sit in the fridge for 30-60 minutes to get a little firm. It makes scooping equal size portions easier.

Preheat oven to 375.

Scoop 1-2" balls of dough onto your prepared cookie sheet. Balls should be 2-3" apart.

Bake for 9-10 minutes and then remove from oven. Let cool for a few minutes and then transfer to a wire rack.