Toffee chocolate chip cookies

As promised, a new recipe!

These cookies were a welcome surprise. I tried them out of curiosity, thinking I wouldn’t really be into them. I’m not normally a huge toffee fan (too sweet, and often too hard). But! These cookies were delightful. My favorite, in fact. The sweetness of the toffee bits and chocolate are balanced by the espresso. The consistency is chewy, with a slight crisp to the edges. Perfection.

I actually used espresso grounds from La Colombe (Savoia blend). I use the LavAzza can as storage. Instant espresso is a good option for those of you who don’t keep espresso on hand. Or the espresso can be omitted, if you prefer a sweeter cookie.

Softening butter and bringing eggs to room temperature take patience. Yes, microwaving the butter gently is fine. So is cheating with cold eggs.

I used a handheld mixer for these cookies, after tiring of cleaning and re-cleaning our stand mixer. It makes no difference. In fact, Alison has yet to use our stand mixer.

These cookies are designed to spread. And they will. Give them room.

So good, friends. So good.

But maybe not the prettiest cookies ever.

Toffee chocolate chip cookies

1.5 cups unbleached all-purpose flour
1.5 tsp espresso
1 tsp salt
1 tsp baking soda
1 stick of butter, softened
1/4 cup of peanut oil
1 cup superfine sugar
1/4 cup firmly packed dark brown sugar
2 large eggs at room temperature
1.5 tsp vanilla
6 oz Heath english toffee bits
4 oz Guittard extra dark chocolate chips

**Volume of mix-ins depends on your own taste. We thought these cookies worked best with a generous helping of toffee, but not too many chocolate chips.

  1. Pre-heat the oven to 350 degrees and line an un-greased baking pan with parchment paper.
  2. Whisk together flour, espresso, salt, and baking soda. Set aside.
  3. Beat butter, oil, and sugars at medium high, until batter is smooth.
  4. Add eggs one at a time, beating until just incorporated.
  5. Add vanilla and beat briefly to incorporate.
  6. Mix in dry ingredients at low speed, 1/2 at a time, until just incorporated.
  7. Using a wooden spoon or spatula, mix in toffee pieces and chocolate chips.
  8. Drop tablespoon size drops of batter on the prepared pan, at least 3 inches apart.
  9. Bake cookies 11-13 minutes, turning pan halfway through baking.
  10. Remove from oven and allow cookies to cool for 5 minutes on the pan before transferring cookies to a wire rack.

3 thoughts on “Toffee chocolate chip cookies

  1. Pingback: Chocolate chip cherry cookies | twophdsbaking

  2. Pingback: a sweet and sour seasonal spoiler | twophdsbaking

  3. Pingback: Easter Cookies with Cadbury Mini Eggs | twophdsbaking

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