Wednesday, November 02, 2011

Milk chocolate toffee chip cookies

Milk Chocolate Toffee Chip Cookies
Makes about 5 dozen


1 cup softened butter (that's 2 sticks, yo)
1/2 cup granulated sugar
1 cup turbinado sugar
2 tsp good vanilla extract (why bother with anything else?)
2 eggs
2 1/2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 cup milk chocolate chips (non-Nestle, because that's how we roll- double points if you find good free-trade/ethical chocolate)
1 cup toffee bits (I like Skor, but Heath Brickle bits will do in a pinch)

Preheat oven to 375 F.
Place baking stone in oven.

Cream butter, sugars, vanilla and eggs. Add flour, baking soda, and salt. Mix until well blended. Add chocolate chips and Toffee bits. Mix well.

Using a potholder, pull baking stone out of oven. Spoon cookie dough onto hot baking stone w/ 2" spacing.

Bake 10-12 minutes or until they look all golden around the edges- they won't be as dark as chocolate chip cookies usually are unless you subbed brown sugar, which is a'ight with me.
Remove and cool completely before storing, but get 'em off the pan so you can send some more through the oven, because cookies are a more is more kind of nom.

Enjoy the heck out of them. Especially hot from the oven with hot fudge drizzles and ice cream.
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3 reflections:

Slee said...

comment check, due to recent complaints that comments have been being eaten by the great comment monster.

Zoie @ TouchstoneZ said...

This sounds delicious. I just got some vegan chocolate chips that are a bit milder than milk chocolate chips, do you think they'd hold their own against the toffee?

Slee said...

it's worth trying.