Toffee Chocolate Chip Cookies
Thorntons + Mrs Fields =
The toffee I used for this recipe.
In case any Singaporeans are wondering, I got this at Mustafa Center and it was only $2.90!
Toffee Chocolate Chip Cookies adapted from here
*Makes 21-22 medium sized cookies (I used a medium cookie scoop)
½ cup sugar
½ cup light brown sugar
½ cup (1 sticks) butter, softened
1 tsp vanilla
½ tsp baking soda
½ tsp salt
1½ cups all-purpose flour
¼ cup semisweet chocolate chips
¼ cup white chocolate chips
½ cup toffee bits
-Preheat oven to 375°f/190°c and prepare a baking sheet with parchment paper.
-Place sugar, dark brown sugar, butter, eggs and vanilla in a bowl and beat *whisk until smooth.
-Add baking soda, salt and flour to the sugar mixture and *whisk together until smooth.
-Fold in chocolate chips and toffee bits.
-Drop rounded tablespoonfuls (or use a cookie scoop) onto baking sheet approximately 2 inches apart.
-Bake for 5 minutes, rotate the baking sheet and then bake for another 5 minutes.
-Remove from the oven and allow to cool on baking sheet for 1-2 minutes before transferring to a wire rack to cool completely.
These cookies? They spread. They won’t be thin and crispy, they just.. spread. When you first take them out of the oven, you will probably be like “Mon Dieu!” at their state. YES, their shape will look like that of a sunny side up egg, but also YES that can be fixed! Right out the oven, use a spatula and push the sides back so it’ll look like you know, an actual cookie and that’s it. Don’t sweat the small stuff man!
I think these cookies are haunted. Like Madwoman-in-the-Attic kind of haunted. They call out to you in the middle of the night, begging to be eaten and like a moth to the flame, I answered their calls. These cookies are so good, and they’re the sort that tastes even better a day or 2 after baking. I personally like their texture the best on the 2nd day. They’re no Mrs Fields but damn, they’re close.