So we’ve already long-established that these are the BEST Chocolate Chip Cookies and they require no tinkering to achieve universal satisfaction. However, feeling a little adventurous and inspired by a caramel craving, I opted to toss in some homemade toffee bits for a minor, super-complementary change. The result is the same perfectly crisp-edged, chewy-centered chocolate chip cookie we all know and love, laced with slightly crunchy, slightly gooey bits of caramelly heaven. This is one of those instances where change can be a sweet, sweet thing.
Trust me: you’ll definitely want to use homemade toffee as a way to pay proper respect to the already award-worthy cookie. Making the toffee from scratch couldn’t be any easier, achieving confectionery perfection with only 3 ingredients in a mere 30 minutes. You just might find yourself making these tasty, caramelized morsels purely for the sake of snacking on them–highly encouraged. Heck, why not mix up a double batch? Make them ahead of time to streamline the already breezy cookie-crafting process.
Once you take that first bite: that crackle of caramelized sugar, that chew, you’ll know that this is a worthy companion to the classic. It’s a little bit special, but not the least bit gimmicky. Any time you’re feeling like leveling up the cookie game, throw in a cupful of this easy homemade candy for a big-league ⚾️ champ of a cookie.
INGREDIENTS
1 cup unsalted butter, room temperature
1 ½ cups brown sugar
½ cup granulated sugar
2 eggs
2 teaspoons vanilla extract
2 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup semi-sweet chocolate chips
1 cup homemade toffee bits
Homemade Toffee
½ cup unsalted butter
1 cup brown sugar
1 teaspoon sea salt
INSTRUCTIONS
Make the toffee in advance so it has time to set. Line a baking sheet with a silicone mat or parchment paper and set aside.
In a small saucepan over medium-low heat, melt the butter then add in the brown sugar and salt.
Keep mixing until the sugar is fully dissolved and the mixture becomes thick and smooth, like melted peanut butter.
Carefully pour the hot mixture out into the prepared baking sheet and spread it out to an even thickness. Allow to cool completely and set, at least 30 minutes.
Once cooled and set, break the toffee slab into bite-sized pieces. Set aside.
In the bowl of a stand mixer, cream butter and sugars on medium speed until smooth. Add in eggs, one at a time until combined; then mix in vanilla extract.
In a separate medium bowl, whisk together flour, salt, and baking soda.
Slowly add flour mixture into the butter/sugar mixture in the stand mixer bowl on low speed until all flour is combined.
Remove the mixing bowl from the stand and gently fold in chocolate chips and toffee bits with a rubber spatula or wooden spoon until well distributed.
Cover the bowl with plastic wrap and chill in the refrigerator for at least 30 minutes.
Preheat the oven to 350°F. Line baking sheets with silicone mats.
Scoop out dough with a 1½ tablespoon cookie scoop or ice cream scoop. Gently roll scooped dough with hands to make smooth balls and place on a baking sheet, spaced about 3 inches apart.
Bake for 12-15 minutes until the edges just begin to turn golden. Cool on baking sheets for at least 10 minutes before transferring cookies to cooling racks to cool completely.
Store in an airtight container.
Notes:
▪ You can freeze the dough once scooped into balls and store in freezer bags for up to 6 months.
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