Toffee Chocolate Chip Cookies are the much-loved classic treat with the added bonus of being packed full of chewy chocolate-covered toffee bits.
I’m teaching English for the first time this year. Have I mentioned that on the blog yet? Though my degree is in business, I’m doing my best to teach my freshmen the ins and outs of symbolism, grammar, and whatever else I’m supposed to be covering.
One of the best parts about this semester is that I get to teach To Kill a Mockingbird. It’s one of my all-time favorite books so, as you can imagine, I’m having a blast reading it with my English I Accelerated students. Many of my students are loving it, too. They’re loving it so much they rocked our first test and, as promised, I baked them a treat to celebrate.
I debated what to make them. A lot of the teenagers I know don’t have the most adventurous palates, so I settled on these toffee chocolate chip cookies. You can’t go wrong with a good chocolate chip cookie, especially if you know the right tricks. I did want to make them a little more special, though. I tossed in a bag of toffee bits and the end result was a cookie loaded with semi-sweet chocolate and chewy chocolate-covered toffee bits.
They received rave reviews.
Toffee Chocolate Chip Cookies
2 sticks butter, softened
1 cup brown sugar
1/2 cup sugar
1 1/2 tsp vanilla extract
1 tsp baking soda
1 tsp salt
2 1/2 cups flour
1 1/3 cup toffee bits
1 1/2 cup chocolate chips
In a large bowl, combine the butter, brown sugar, and sugar. Beat two to three minutes, until smooth and fluffy. Add the eggs, vanilla extract, baking soda, and salt and mix until combined. Add the flour a half cup at a time, mixing just until combined after each. Add the toffee bits and chocolate chips and mix in by hand.
Refrigerate dough for one to two hours. Preheat oven to 350 degrees. Roll scoops of dough into 1 1/2 inch balls and place on an ungreased baking sheet about two inches apart. Bake for 11 to 14 minutes, or until bottom edges of cookies are golden brown and tops are no longer shiny.