Thin & Chewy Toffee Chocolate Chip Cookies
I love variety in most food things, especially cookies. This recipe was inspired by my daughter-in-law Abby’s favorite cookie recipe that she bakes. Her cookie is thin and crispy and finished with flaky salt. Whenever she bakes a batch, we are the lucky recipients of some of a plate full. Kevin devours them! (How does he stay so thin?!) Thin and chewy toffee chocolate chip cookies have the same result: gone in 24 hours!
This recipe starts with just barely melted butter blended with brown sugar for extra toffee richness. Chocolate-covered toffee pieces are added to the dough, giving it a chewy, toffee flavor. Semisweet chocolate chips, in two sizes – regular and mini – add a nice balance to the toffee sweetness. If you have never tried using two different sizes of chocolate chips in your cookie recipes, I highly recommend it. I think you’ll love the result. Sometimes the regular sized chips are too much in a bite. Try this and you’ll see what I mean. Plus you can mix things up, if you like. What are you favorite flavors of chocolate chips? Toss in a handful of milk chocolate chips in place of the regular semisweet chips. No mini semisweet chips? No problem, just leave them out and use an equal amount of regular sized chips in their place. Dark chocolate chips are also a great option. Try white chocolate chips as an excellent substitute for part of the semisweet chips. Give these thin and chewy toffee chocolate chip cookies a try and let me know your favorite chip combinations. Enjoy!
Thin & Chewy Toffee Chocolate Chip Cookies
Equipment
- Whisk
- Wooden spoon
- Baking sheets
- parchment paper
Ingredients
- 1 cup butter (2 sticks)
- 1 cup brown sugar, packed
- ¾ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2¼ cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- ½ cup chocolate covered toffee pieces
- 1 cup semisweet chocolate chips*
- ¼ cup mini semisweet chocolate chips* *use a total of 1¼ cups of any combination of your favorite chocolate chips: mini, semisweet, milk chocolate, dark chocolate, white chocolate
Instructions
- Add butter to large microwave safe bowl. Microwave to melt butter almost completely in 30 second increments. Whisk to melt any remaining butter pieces.
- Add sugars to melted butter.
- Break up any chunks of brown sugar with whisk.
- Whisk mixture vigorously to blend and help dissolve sugars.
- It will gradually lighten in color and hold its shape. This make take a minute or so.
- Add eggs and vanilla to butter/sugar mixture.
- Whisk to fully incorporate all the egg whites, which tend to be sneaky and try to hide from you on the bottom of the bowl! Set mixture aside.
- In small bowl, combine flour, baking soda, and salt. Use a wooden spoon to add to butter/sugar mixture.
- Stir just unit all flour is blended. Scrape down sides of the bowl.
- Stir in chocolate covered toffee pieces and chocolate chips.
- Chill dough in refrigerator for about 15 minutes while you preheat oven to 375 degrees and prepare baking sheet by lining with parchment paper.
- Roll dough into 1.5 inch balls and place about 2 inches apart on cookie sheet.
- Bake about 10 minutes or until set.
- Cool on baking sheet about 5 minutes. Remove to cooling rack to cool completely. Store in airtight container.
