Sunday, January 24, 2010

Toffee Chocolate Chip Cookies

I had a bag of chocolate toffee pieces that I wasn't sure what to do with (other than the obvious thing: eat them straight from the bag...) and happened to come across the following recipe in a cookbook I got for Christmas. The cookies were even featured on the cover, so they must be good, right?

I really had no idea that we would like them as much as we did! For basically being just a chocolate chip cookie with some toffee thrown in, these were darn tasty. The toffee added this buttery, salty flavor that really took them up a notch. And a sprinkle of my secret ingredient*, sea salt, on top before baking really rounded them out. M asked if I could make a batch every day. He was serious.

*I'm no good at keeping secrets. ;)

Toffee Chocolate Chip Cookies
makes about 42
3/4 c. brown sugar, firmly packed
1/2 c. unsalted butter, at room temperature
1 t. vanilla extract
1 egg, at room temperature
1 1/4 c. flour
1/2 t. baking soda
1/4 t. salt
1 c. semisweet chocolate chips
1 c. chocolate-covered toffee candy bar bits (or several bars, such as Heath, chopped)
sprinkle of sea salt, optional

Preheat oven to 375.

In a large bowl, mix together brown sugar, butter, and vanilla with an electric mixer on high until light and fluffy. Beat in the egg.

In a separate bowl, sift together the flour, baking soda, and salt. Add the flour mixture to the butter mixture in batches and mix on low just until blended. Stir in the chocolate chips and chopped chocolate toffee bits by hand with a wooden spoon until incorporated. Drop the dough in heaping teaspoonfuls onto ungreased cookie sheets (lined with a Silpat, if you have one), spacing the cookies about two inches apart. For an extra hit of flavor, sprinkle lightly with sea salt.

Bake 10 minutes, until golden. Leave them on the cookie sheet for about two minutes then transfer baked cookies to wire racks to cool.

See the toffee oozing out on the left? YUM.

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