Now if you’re like me, not eating the cookie dough is a toughie. No judging here. I just want to taste the product before heading to the oven. Just checking if I didn’t miss an ingredient and if it’s good to go, right?😉
This recipe makes for a good crunchy outer crust with a soft inner cookie making it very easy and enjoyable to eat. In every bite there is some crunch with more chew! And that is how I love to eat my cookies. If you only want a chocolate chip cookie just omit the toffee and there you have it.
The other thing I love about this recipe is that there is no refrigeration needed to make these beauts puff up the way they do. That is because of the cream of tartar. It helps the baking soda do its magic. I pretty much made baking powder. So if you don’t have cream of tartar on hand, you can always substitute baking powder for the baking soda and cream of tartar. 🙂 Enjoy!
Chocolate Chip Cookie with Toffee Bits:
Makes: approximately 28 cookies
Prep Time: 15 minutes
Bake Time: 8 minutes
- 1 1/2 Cups All Purpose Flour
- 1/2 Teaspoon Baking Soda
- 1/4 Teaspoon Salt
- 1/4 Teaspoon Cream of Tartar
- 1/2 Cup Unsalted Butter, Softened
- 1/2 Cup Brown Sugar, Firmly Packed
- 1/4 Cup Granulated Sugar
- 1 Teaspoon Vanilla Extract
- 1 Large Egg
- 3/4 Cups of Semi Sweet Chocolate Chips
- 3/4 Cup Toffee Bits
- Preheat oven to 350°F for nonstick cookie sheets and 375° F for regular cookie sheets.
- Mix flour, baking soda, salt, and cream of tartar in a small bowl.
- In a stand mixing bowl, beat butter until creamy. About 3-5 minutes on medium speed.
- Add sugar and vanilla and beat with a mixer on medium speed until well blended. About another 3 minutes.
- Beat in egg, if you are doubling the recipe beat one egg at a time, mixing well. 1-2 minutes.
- Add flour mixture, and beat slowly to incorporate, then beat to blend well.
- Stir in chocolate chips and toffee bits.
- Drop batter in tablespoon portions about 2 inches apart on baking sheets. I used a 1 1/2″ ice cream scoop.
- Bake in oven until edges of cookies are brown, but an area about 1 inch wide in the center of the cookies is still pale, about 8 minutes.
Recipe adapted from food.com
I hope you enjoyed this tutorial. Comment below what you thought about it.:)