Wednesday, November 30, 2011

Toffee Chocolate Chip Cookies

Do you remember what your favorite candy was as a kid?   I liked most candy as well as the next kid, but for a couple of years in my early teens I was obsessed with Heath Bars.  Oh, how I loved those bites of chocolate covered toffee.  I loved how the bar would snap when I took a bite.  I loved the crunching sound the toffee made while I chewed, and the chocolate, well the chocolate was the icing on the cake.
I've grown out of that obsession.  Yes, I long ago gave up the Heath Bar.  As a matter of fact I can't remember the last time I had one.  I assume they still sell them, but I don't know.  What I do know is that a few weeks back, while perusing the chocolate chip options at my local grocery store, a bag of Heath English toffee bits called out to me.  You know what I do when something calls to me from the grocery store shelf?  Well, I buy it, of course.
Toffee Chocolate Chip Cookies
Yes, I bought that bag of toffee bits and let them sit in my pantry for a bit.  That was until I decided I just had to find a use for them.  A cookie seemed like a good option and I thought the basic recipe for a Toll House cookie would be a yummy base for the toffee flavor.  I also checked the back of the toffee bits package to see what kind of recipe was there. 

Then I remembered the Perfect Chocolate Chip Cookie recipe.  That's the one where the butter is melted and browned before being mixed with the sugars.  That cookie has a lovely buttery, toffee flavor already from the browned butter and brown sugar.  So, I decided to make a cookie that combined the Toll House recipe, the Heath toffee bits recipe and the Perfect Chocolate Chip recipe.  The cookie that resulted is  hearty, crunchy and chewy all at once.

Toffee Chocolate Chip Cookie
The Ingredients
  • 1 cup unsalted butter
  • 1 cup granulated sugar
  • 1 cup packed light brown sugar
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon kosher salt
  • 2 extra large eggs
  • 3-1/2 cups all purpose flour
  • 2 teaspoons baking soda
  • 1 cup toffee bits
  • 2 cups chocolate chips
Directions
Preheat the oven to 375 degrees F.  Line two baking pans with parchment paper.  Mix the flour, baking soda and salt together in a medium bowl.  Set aside.  Following the technique from the Perfect Chocolate Chip cookie recipe, melt 12 teaspoons of butter in a 10 inch skillet over medium high heat until melted, about 2 minutes to 3 minutes.  Swirl the pan constantly, cooking the butter until it is golden brown and has a nutty aroma. That will take 2 to 5 minutes, depending on your stove.

  
Making Brown Butter
Remove the skillet from the heat and pour the butter into a heat proof bowl. Add the remaining butter and stir to melt.


Mix All The Butter Together

Add the sugars, and vanilla to the bowl.  Stir to combine. Add the eggs, whisking to combine, about 30 seconds. Let the mixture stand for 3 minutes. I actually used a timer for this. Repeat this 30 second whisk/3 minute rest process two more times.

Transfer the butter mixture to your electric mixer.  Add the flour mixture all at once and stir to combine.  Add the toffee bits and chocolates mixing just to combine.  Your batter will be thick and relatively dry.

Using a scoop, scoop equal portions of dough packing the dough tightly into the scoop.  Once on the pan, use the bottom of a measuring cup to slightly flatten each cookie.

Flatten the Dough

Bake for 12-14 minutes until the cookies are lightly browned. Remove the cookies to a rack to cool completely.  You can get the printable Toffee Chocolate Chip recipe by clicking the link.

Yum!


Enjoy!



6 comments:

  1. Everything is right with this recipe! I love toffee and chocolate. In fact, one of my favorite candy bars is the Score bar...sought of like Heath but thinner. I will be clipping this and adding it to my recipe collection!

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  2. That sounds so delicious! I have to try these... Don't know if I'll be able to this year... just finished baking all the christmas-cookies.

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  3. Hey there, Diva, I hope you like it. You'll find the batter a bit drier than normal, but use a scoop and flatten the dough, then you'll be good to go.

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  4. Hi, SarahJohanna, please let me know how these work out for you. My family has enjoyed them and I hope you will too.

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  5. Pulling these out of the oven right now. I flubed the 1st batch. Put the flour mixture in with the butter rather than the sugar. Guess I needed to pay better attention.
    I think I must have done something wrong. Mine came out just so so!!

    ReplyDelete
  6. Sue-anne, let's talk and figure out what went wrong. These were a hit at my house, so we need to make this recipe foolproof.

    ReplyDelete

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