Description
Delicious chocolate chip cookies with a hint of toffee for an extra crunch.
Ingredients
Scale
- 1 cup unsalted butter
- 1 cup light brown sugar
- 1/3 cup granulated sugar
- 1 whole large egg
- 1 large egg yolk
- 2 Tablespoons milk
- 2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 12 oz semi-sweet chocolate chips
- 10 oz Heath Toffee Bits (or 4 Heath Bars, chopped)
Instructions
- In a skillet over medium heat melt the butter. Once the butter is melted, it will begin to sputter and foam. Stir occasionally for 5-10 minutes until it gets brown and smells nutty. Keep a close eye on it to make sure it doesn’t burn. Remove from the heat and cool completely.
- Preheat oven to 350º F.
- Once the butter has cooled completely add it to a bowl of an electric mixer. Cream the sugar, brown sugar, and butter together.
- Mix in the egg, egg yolk, milk and vanilla until well blended.
- Add flour, baking soda, and salt. Mix until well combined.
- Using a spatula fold in chocolate chips, and toffee chips.
- Scoop small balls of dough onto a cookie sheet. I like to chill the dough for 30 minutes here to make sure the butter has firmed up enough, but this is optional.
- Bake for 11-12 minutes, or until just golden along the edges and the tops appear completely set and dry. Be careful not to over bake.
- Remove from oven, and allow to cool for a few minutes before removing to a wire rack.
Notes
- Chilling the dough helps to solidify the butter, resulting in a thicker cookie.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg