In the UK, there’s no Thanksgiving, so that means the moment Halloween is over, it’s all Christmas all the time. I’m still a hard core Thanksgiving junkie, so I’m not quite ready for trees and lights and snow. I am, however, always ready for cookies.
I don’t know if they do Christmas cookies here. I think they’re more into mince pies and fruit cake. I’m definitely sticking with cookies. And I think there should be mountains of them. My mom used to make chocolate chip cookies, snickerdoodles, chocolate-dipped peanut butter cookies, and more fudge than humans should eat every year at Christmas. I’ve never had the time or the space to be quite so zealous, but cookies for Santa are still a requirement at my house. Even on years when there are no kids around.
I’ve made the chewy cookies of your dreams. Smashed up toffee bits and chocolate chips come together in a thin, buttery cookie for optimal crispy chewy awesomeness. Toffee Chocolate Chip cookies are where it’s at.
This is a basic cookie dough. Nothing too tricky. If you can’t get already busted up toffee bits, dump your larger toffee pieces into the food processor to get them into smaller, crunchable pieces. You’ll also need to be patient with the cooling, or you’ll end up with busted cookies because the toffee has glued them to your parchment. Just wait for them to cool completely, then you can peel the paper off and never stop eating.
Who cares what holiday is coming down the pipe. It’s time to eat Toffee Chocolate Chip Cookies.
- 1/2 cup butter, softened
- 1/2 cup shortening, softened
- 1 cup brown sugar
- 1/4 granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 2 cups chocolate chips
- 6 ounces toffee bits
- Preheat your oven to 350 and line a baking sheet with parchment paper.
- In a large bowl, cream together butter, shortening, and both sugars with an electric mixer for about 3 minutes or until light and fluffy. Beat in your egg and vanilla until combined.
- In a separate container, combine flour, baking soda, baking powder, and salt. With your mixer on low, slowly add your dry ingredients and beat until incorporated.
- Fold in in your chocolate and toffee.
- Scoop your cookie dough onto your baking sheet leaving about two inches in between. These cookies will spread quite a lot, so give them ample room. Bake for 9-10 minutes or until they just start to brown around the edges.
- Let the cookies cool on the pan for about five minutes, and then remove the cookies, still on the parchment paper, to a cooling rack. The toffee will be very sticky, so it's easier to remove them from the paper once they're completely cooled.
- To be honest, I didn't really measure the chocolate chips and toffee bits. Follow your heart.