This recipe turns out soft, chewy cookies with chocolate in every bite. The toffee just adds a bit of sweetness and crunch to an already delicious cookie. The combination of butter and shortening is my secret trick to getting a perfect cookie every time. No need to worry about the butter being too cold or warm!
Ingredients
3/4 cups white sugar
3/4 cups dark brown sugar
1/2 cup butter, softened
1/2 cup shortening, at room temperature
1 tsp vanilla
1 egg, at room temp
2 1/4 cups unbleached all-purpose flour
1 tsp baking soda
1/4 tsp kosher salt
1 package semi-sweet morsels (I use Ghirardelli brand semi-sweet chips)
1 package Hershey's Heath Milk Chocolate Toffee Baking Bits
Directions
In a mixer with a paddle attachment, cream together sugars, butter, shortening and vanilla until creamy. Add egg and blend well.
In another bowl mix together flour, salt and baking soda.
In the mixer slowly add the flour mixture to the butter/sugar mixture, scraping down the sides as necessary until flour is well combined.
Add in semi-sweet morsels and toffee and mix until evenly distributed.
This dough can rest, covered in the refrigerator for several hours, or even over night.
When ready, preheat oven to 375 degrees.
Using a teaspoon, or even better a cookie scoop, place 1 inch round scoops onto the cookie sheet roughly 2 inches apart. Do not flatten! These cookies should be nice and round on the sheet, they will spread during cooking.
Bake for 8 to 10 minutes or until the cookies are golden brown around the edges and slightly firm in the center.
These keep for up to 5 days in an air tight container.
Things I'll try next time
Next time I will try letting the dough rest over night to see how it effects the overall result. I also added a handful of milk chocolate chips because you can never have enough chocolate.
In another bowl mix together flour, salt and baking soda.
In the mixer slowly add the flour mixture to the butter/sugar mixture, scraping down the sides as necessary until flour is well combined.
Add in semi-sweet morsels and toffee and mix until evenly distributed.
This dough can rest, covered in the refrigerator for several hours, or even over night.
When ready, preheat oven to 375 degrees.
Using a teaspoon, or even better a cookie scoop, place 1 inch round scoops onto the cookie sheet roughly 2 inches apart. Do not flatten! These cookies should be nice and round on the sheet, they will spread during cooking.
Bake for 8 to 10 minutes or until the cookies are golden brown around the edges and slightly firm in the center.
These keep for up to 5 days in an air tight container.
Things I'll try next time
Next time I will try letting the dough rest over night to see how it effects the overall result. I also added a handful of milk chocolate chips because you can never have enough chocolate.
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