Oh my gosh you guys, these toffee chocolate chip cookies are so yummy!! I normally make my crispy thin chocolate chip cookies for the holidays but I thought I would try something new. I was going for thicker, bigger and better and they are just that! The little bits of toffee add a bit of crunch to the chewy soft cookie.
We had a few friends over last week for a cookie exchange and I made the toffee chocolate chip cookies and some sugar cookies for the kiddos to decorate. I totally cheated on the sugar cookies – which is A- OK in my book. I found pre-made and cut sugar cookies that were ready to bake from Target. The sugar cookies were a total time saver and no one knew any different.
I did my best to keep it simple and just had a few nibbles to eat. I made popcorn, set out some Pretzel Crisps and made an easy spinach dip (recipe coming soon!). For the drinks I made a White Chocolate Mocha with a side of Peppermint Schnapps, Hot Cocco and some sparkling Bon Affair.
I do hope you try this new cookie recipe and let me know what you think!
- 3 3/4 cups of flour
- 1 teaspoon salt
- 1 1/2 teaspoons of baking soda
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 cup brown sugar
- 2 eggs, room temperature
- 1 tablespoon vanilla extract
- 1 1/2 cup chocolate toffee bits
- 1 cup chocolate chips
- Preheat the oven to 350 degrees F.
- Line a baking sheet with parchment paper or baking mat.
- In a large bowl, add flour, baking soda, and salt. Stir to combine.
- In a separate large bowl (or stand mixer), cream the butter and sugars until smooth.
- Beat in the eggs, one at a time.
- Mix in the vanilla.
- Add the flour mixture until combined.
- Fold in the chocolate chips and toffee bits.
- Scoop out 1-1.5 inch cookie dough balls on to the baking sheet.
- Press down with the palm of your hand to flatten.
- Bake about 8-10 minutes or until edges are golden.
- Let cool on baking sheet about 5 minutes then transfer to cooling rack or foil.