These toffee chocolate chip cookies are soft, chewy, and filled with the sweet-salty-chocolatey goodness of toffee chips.
- 3/4 cup (1.5 sticks) unsalted butter, softened
- 3/4 cup brown sugar
- 1/2 cup granulated sugar
- 1 egg
- 2 tsp. vanilla extract, store-bought or homemade
- 2 cups all-purpose flour
- 2 tsp. cornstarch
- 1 tsp. baking soda
- ½ tsp. salt
- 1 cup semisweet or dark chocolate chips
- 1 cup toffee chips
- Preheat oven to 350 F.
- Using an electric mixer with the paddle attachment, cream together butter and sugars on medium speed until light and fluffy, about 2 minutes. Add egg and vanilla and beat in until combined, scraping down the bowl partway through.
- In a separate bowl, whisk together flour, cornstarch, baking soda and salt until evenly mixed. Add mixture into the dough, and beat on low speed until combined. Fold in chocolate chips and toffee chips, and stir until just combined.
- Measure dough into rounded tablespoon-fulls, and roll into round balls. Place on a parchment-covered baking sheet, and dot with extra chocolate and toffee chips if desired. Repeat with remaining dough. Then transfer the cookie sheet to the freezer and chill for 5-10 minutes.
- Transfer sheet to oven and bake for 8-10 minutes, until the tops of the cookies ever so slightly begin to brown. Remove pan and let rest for 5 minutes. Then transfer cookies to a wire rack to finish cooling. Repeat with remaining dough.
- Store cookies in an airtight container for up to 5 days.
Base cookie recipe adapted from Anna Olsen.