From the Kitchen – Chocolate Toffee Chip Cookies

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

2 eggs

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.