Today I am sharing with you what is sure
to become a favorite chocolate chip cookie in my house. And it is also my first month joining in the
fun of the Crazy Cooking Challenge! So
here’s how this one works…
Take time to peruse the recipes below and then head on over the the Crazy Cooking Challenge page and vote for you favorite...like maybe some scrumptious Toffee Chocolate Chip Cookies...hem, hem...
I’ve made quite a few chocolate chip
cookies in the past, so I was eager to try something new. I debated trying out a stuffed cookie, but
then decided to go for a simple variation of the classic. Though simple, the addition of toffee in this
recipe adds a definite wow factor.
Recipe
notes:
*The
original recipe called for 1 cup of butter, but I changed it to Crisco, since
that’s how I grew up.
*The
most common English toffee bars available are Heath and Scor – you can use
either so something similar
*There
are also toffee bits available in the baking section of many stores, just use 1
½ cups of these in the recipe.
Toffee Chocolate Chip Cookies
Adapted from Cook Like a Champion
2 ¾ cups all purpose flour
1 tsp baking soda
½ tsp salt
1 cup solid vegetable
shortening (I prefer Crisco)
¾ cup granulated sugar
¾ cup brown sugar
2 eggs
1 ½ tsp vanilla extract
5 English toffee bars,
chopped
1 cup semi sweet chocolate
chips
Preheat the oven to 350
degrees F. Line baking sheets with
parchment paper and set aside.
In the bowl of a stand
mixer, beat together the Crisco and sugars until smooth. Add the eggs, one at a time, beating until
each is combined. Add the vanilla and
mix well.
Gradually add the dry
ingredients, mixing on low speed until combined. Stir in the toffee and chocolate chips using
a spatula.
Using a 2 tablespoon cookie
scoop, drop the cookie dough onto the prepared baking sheets, at least 1 inch
apart. Bake for 12-14 minutes or until
golden brown. Cool for 5 minutes and
then move the cookies to a wire rack and cool completely.
Makes 3-4 dozen cookies
Enjoy!
YAmy