Ultimate Chocolate Chip Toffee Cookies
These fabulous Paula Deen cookies are filled with chocolate chips and Heath English Toffee Bits for spectacular flavor. Great for holiday baking.
Ingredients
- 1 1/2 cups unsalted butter softened
- 1 1/2 cups brown sugar firmly packed
- 3/4 cup sugar
- 3 large eggs
- 2 tsp. vanilla extract
- 4 1/2 cups Gold Medal UNBLEACHED all-purpose flour bleached flour toughens baked goods
- 1 1/2 tsp. baking soda
- 1 tsp. salt
- 8 oz. pkg. Heath English Toffee Bits or Heath Bar bits
- 12 oz. pkg. semi-sweet chocolate chips
Instructions
- Preheat oven to 350°.
- Grease or spray large cookie sheets with cooking spray.
- In large bowl, combine butter, sugars, vanilla, eggs, salt and baking soda.
- Beat at medium speed with an electric mixer until fluffy.
- Stir in flour, toffee bits and chocolate chips with wooden spoon until combined.
- Scoop dough with a one-quarter cup ice cream scoop and place cookies on prepared cookie sheets.
- Bake for 12-14 minutes at 350, or until lightly browned.
- Rotate cookies on racks about half way through cooking time.
- Let cookies cool in pan for 2 minutes.
- Remove to wire racks to cool completely.
Notes
NOTE: These are also good baked as brownies. Spread into a 10x15” cookie sheet and bake about 30 minutes at 350.
Recipe adapted from Paula Deen.
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