Chocolate Chip Cookies with Toffee Bits

I have had chocolate chip cookies on the brain for a few days. I saw them in the new Everyday Food insert in the current issue of Martha Stewart Living. The focus of the insert was simple variations on classics and other favorites (roast chickens, simple pastas, smoothies, favorite casseroles, etc.). In keeping with this theme the chocolate chip cookie recipe was presented as a basic template with several ideas for "mix-ins" other than—and in addition to—chocolate chips. One version included toffee chips. For some reason I had some of these on hand (I have no idea why). A Toffee & Chocolate Chip Cookie seemed like a fine way to satisfy my craving.


The recipe I ended up making is really just a slight variation on the classic Toll House recipe. I have increased the flour by a small amount, which serves to make the cookie a bit more substantial without making it dry. I also adjusted the ratio of the sugars so there is more brown sugar than white. I like the sharper taste and slightly chewier texture that results. Most importantly, I cut the baking soda in half. I noticed that the Everyday Food recipe called for this lesser amount. I wanted to try it this way because one of the things I don't like about Toll House Cookies is that they are too thin and flat—which could be due to too much leavener. A cookie with a high amount of chemical leavener will rise rapidly when it first goes into the oven and then suddenly collapse—producing a cookie that is thin and flat.

I was very pleased with these cookies...they turned out just the way I like my chocolate chip cookies. They aren't too thin (or too thick), and they have a slight crunch on the outside and a chewy interior (without being raw). If you like Toll House Cookies...and the taste of chocolate and toffee together....I think you will love these.

Toffee & Chocolate Chip Cookies

300 grams (2 1/2 cups) all-purpose flour
1/2 t. baking soda
1 t. salt
1/2 lb. (2 sticks) unsalted butter, softened
200 grams (1 cup) light brown sugar
100 grams (1/2 cup) granulated sugar
2 large eggs
1/2 T. vanilla
170 grams (1 cup) semi-sweet chocolate chips
150 grams (1 cup) toffee chips (I used Heath Bits-o-brickle)

Combine the dry ingredients and set aside. Briefly cream the butter and sugars together. Beat in the eggs, one at a time. Beat in the vanilla. Fold in the dry ingredients, followed by the chocolate and toffee. Cover and chill at least one hour.

Using a 1/2-ounce scoop, place slightly mounded scoops of dough onto parchment-lined baking sheets, spacing 2 inches apart.

Bake in a 350° oven until the edges are golden and the cookies are set, but still quite soft—about 12 minutes (see note). Rotate the cookie sheet when the cookies are half done. Cool the cookies on the sheets for two minutes.

Transfer the cookies to a wire rack to cool completely. Makes about 4 1/2 dozen.

Note: As with any recipe, the amount of time these take in your oven will possibly vary from the amount of time they took in mine. I would suggest checking these at about 10 minutes.

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