marydukecooks.com Chewy Chocolate Chip Toffee Cookies
Through the years I’ve learned wonderful baking tips from my friends. My friend, Beth Barnes, taught me to refrigerate chocolate chip cookie dough overnight. The cookie flavor changes and tastes better!
I asked Beth how she kept her 3 teenagers from eating the dough. She said, “I make the dough while they are at school and hide it in the refrigerator. If I don’t, they will eat all of it before I can bake the cookies!”
Chewy Chocolate Chip Toffee Cookies
10 tablespoons unsalted butter, softened
½ cup packed light brown sugar
½ cup packed dark brown sugar
1 large egg, at room temperature
1 teaspoon pure vanilla extract
1 ½ cups all–purpose flour
¾ teaspoon baking soda
½ teaspoon iodized salt
½ cup semi-sweet chocolate chips
½ cup toffee bits with chocolate (I use Heath Bits O’ Brickle)
Preheat oven to 375ºF. Beat butter and both brown sugars with a mixer on medium high speed 4 minutes. Add egg and vanilla. Whisk flour, baking soda, and salt together in a bowl. Add ½ flour mixture to butter mixture on low speed. Scrape down sides of bowl with a silicone spatula. Add remaining flour. Scrape again. Add chocolate chips and toffee bits. Press plastic wrap on surface of dough and refrigerate overnight.
Use a cookie scoop to portion dough then roll into 1 1/2-inch balls. Place 2 inches apart on parchment paper lined cookie sheets. Bake 10-12 minutes. Cool completely before storing in zip-top bags. Makes about 24 cookies.
Published in The News and Neighbor on June 6, 2018.