We are a cookie family. We all love them, and make them at least once a week. Now that my girls are old enough to start baking, they beg me every single day, but I try to hold them off until Sundays. It doesn’t always work. One of our new favorite recipes is this one for Toffee Chocolate Chip Cookies. They’re a twist on the classic, and the toffee bits add another depth of flavor, plus a little crunch!
We were inspired this week by one of our most favorite stories, featuring two of our most favorite book characters, Frog & Toad. This particular story is about not being able to resist cookies, and we can all totally relate!
I love the toffee with the chocolate, and how the cookies taste just a little bit different depending on whether you eat them warm or cooled. When they’re warm, the toffee bits are smooth and creamy, and when the cookies are cooled, they’ve become crunchy bits of heaven. Either way, they’re pretty irresistible!
Toffee Chocolate Chip Cookies
1 c. butter, softened
1 c. sugar
1 c. brown sugar
1 1/2 tsp. vanilla
3 c. flour
1/2 tsp. salt
1 tsp. baking soda
2 tsp. hot water
1 package (2 c.) milk chocolate chips
1 package (1 1/2 c.) toffee bits
Preheat the oven to 350 degrees.
In a large bowl, beat both sugars and the butter until creamy. Add the eggs and beat well, then stir in the vanilla. Stir the hot water and baking soda until dissolved, then add to the batter and combine well. Add the flour and salt, then stir in the chocolate chips and toffee bits.
Drop by teaspoonfuls onto an ungreased cookie sheet. Bake for 8-10 minutes, or until golden brown.
Some of my other favorite cookies…