Everyone needs a tasty snack now and then. Especially when blogging about political and religious idiocy which seems far far too common anymore. I’m not much of a sweets person but I do like Toll House style cookies with their salt quotient. Yep, I’m bit of a salt monster.
My husband came up with this recipe. I don’t particularly remember why. It could have been the ingredients we had, or me whining that there are too many chocolate chips in most Toll House style cookies. I like chocolate but I love the cookie part even more.
But not raw. Uck.
Chocolate Toffee Chip Cookies Recipe
2 1/4 cups all-purpose flour
1 tsp baking soda
1 tsp salt
1 cup (2 sticks, 1/2 pound) butter, softened
3/4 cup sugar
3/4 cup brown sugar
1 tsp vanilla extract
1 cup semi-sweet chocolate chips
1 cup toffee chips (the local version is Heath Bits o’ Brickle Toffee Bits)
***The order mixed *does* make a difference in the texture of the cookies.***
Combine flour, baking soda, salt, in small bowl.
Beat softened butter, eggs and vanilla in large mixer bowl. Add sugar, brown sugar, beating continuously. A stand mixer with the paddle attachment is handy for this.
Gradually beat in flour mixture. Stir in both kinds of chips.
Drop by rounded tablespoonfuls on to ungreased cookie sheets. A scoop/disher is a great tool to have if you make cookies. They flatten out quite a bit.
Bake in preheated 375 degree (Farhenheit) oven for 9-11 minutes or until golden brown (dry on top). Let stand for 2 minutes; remove to wire racks to cool completely. Store in sealed container/bag. Add a piece of bread to keep cookies soft.
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