- 16
Ingredients
- 10 tablespoons salted butter
- 3/4 cup light brown sugar
- 1/4 cup white sugar
- 1 teaspoon vanilla extract
- 2 egg yolks (from large eggs)
- 1 1/2 cups all purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 3/4 cup semi sweet chocolate chips
- 4 1.4 ounce bars toffee bars , (like Heath], Daim or Skor bars)
Preparation
Step 1
Instructions
Preheat oven to 325˚F. Line two sheet pans with parchment paper. Unwrap toffee bars and, with a sharp knife, cut them into bite size pieces. Set aside.
Place butter in a microwave-safe bowl (2 quart size is perfect. I use this one almost daily). Microwave on high power for 20-30 seconds or until butter is starting to melt and has become soft. Don’t let it melt completely, as the dough will be runny and the cookies will not have a good texture. (see picture in post)
Add sugars and mix with a wooden spoon or sturdy spatula until smooth and all brown sugar lumps are dissolved. Add vanilla and egg yolks, then stir again until smooth.
Add the flour and sprinkle the baking soda and salt over the top. Stir just until all flour mixture is incorporated and dough pulls away from sides of bowl. See “Tips” at the end of the post.
Add ½ cup of the chocolate chips and half of the toffee bits. Stir to combine. Reserve remaining chocolate chips and toffee bits.
Scoop up dough with a spoon or an ice cream scooper of your choice and place on prepared sheet pan. Leave 1½-2 inches between each cookie. I like fairly large cookies and use a 2-inch ice cream scoop with a 3 tablespoon capacity.* Press a few of the reserved toffee pieces and chocolate chips onto the top and sides of each dough scoop for a pretty look. (If you’re in a hurry, just add all the chips and toffee pieces into the dough.)
Bake for 12-15 minutes or until cookies are light golden brown. Allow to cool for a few minutes on the pan, then transfer to a cooling rack.
Notes
An ice cream scoop is perfect for making uniform size and shape cookies. I like the scoops with a trigger release. I have them in all different sizes for cookie making. They also work great for meatballs.
Don't let the butter completely melt. Start with cold butter right from the refrigerator. Give it 20-30 seconds in the microwave on high power. It should be soft and starting to melt like shown in the picture in the post. If you let the butter get completely melted, the cookie dough will be runny and the cookies will be flat and thin.
After the flour is completely incorporated, the dough should easily form a ball and leave the sides of the bowl. If it's runny and doesn't form a ball, add a bit more flour. See picture in post.
This recipe is easily adapted. Don't like toffee? Add something you like - M&M's, dried cherries, walnuts, pecans, macadamia nuts, peanut butter chips.... The sky and your imagination are the only limits!