When you make a batch of toffee, you’re left with two options:
Eat the entire batch as is or make other stuff with it.
I figured Nick and I wouldn’t be able to eat the full batch on our own, and being the cookie monster he is, I know he’s always up for a fresh batch.
Besides, what could be better than homemade chocolate covered toffee IN buttery, crispy, warm out of the oven cookies?
All I’ll say is this: It’s a good thing I do most of my baking when Nick isn’t home. That’s the only guarantee I have to actually try the treats I make.
My favorite things about this recipe are that it makes 12 good sized cookies, meaning only one cookie sheet to use and clean, AND they’re whole wheat.
Whole grain flour totally balances out the butter, I think.
Toffee Chip Cookies
- 1/2 cup (1 stick) butter, softened
- 1/2 cup brown sugar, packed
- 1/3 cup sugar
- 1 egg
- 1/2 tsp vanilla
- 1 cup plus 1 Tbsp white whole wheat flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 chocolate covered toffee (or a mixture of toffee bits and chocolate bits
- Preheat oven to 375.
- In large bowl or stand mixer, cream the butter and sugars together until light fluffy.
- Beat in the egg and vanilla.
- Add in dry ingredients and mix until combined.
- Fold in toffee.
- Scoop overly rounded tablespoons of dough onto baking sheet.
- Bake 10-12 minutes or until golden around the edges.
- After a minute, move to a rack to cool.