Note: Serving these on a Carolina Blue napkin will actually make them taste better.
If it isn't extremely obvious by the fact that I created a baking blog...I love baking. I love when ingredients come together to make something delicious AND it doesn't hurt that I have quite the sweet tooth. And as much as I love baking for myself, I find it even more enjoyable to bake for other people.
This weekend at church, I was able to catch up with some good family friends who kindly offered to be the recipients of some of my baked goods. I know the most generous people. I was excited to whip up something yummy for them because they are so darn sweet (cheesy, but true).
I chose to make these Chocolate Chip Toffee Cookies and they were a wonderful choice. They are a notch above your average chocolate chip cookies; the toffee adds an extra sweetness, while the salt provides adds a little variety. Like I said, who doesn't love the sweet and salty combo?! These will surely satisfy a variety of taste buds. Enjoy!
Chocolate Chip Toffee Cookies with Sea Salt
Recipe from The Baker Chick
- 2 cups plus 2 tbsp. all-purpose flour
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 12 tbsp. unsalted butter, melted and cooled until warm
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1 large egg plus 1 large egg yolk
- 2 tsp. vanilla extract
- 1 1/4 cup semi-sweet chocolate chips
- 1/2-3/4 cup Heath Bar toffee bits
- Sea Salt for sprinkling
- Preheat oven to 325 degrees F. Line two cookie sheets with parchment paper.
- Whisk dry ingredients together in a medium bowl; set aside.
- With electric mixer, or by hand, mix butter and sugars until thoroughly combined. Beat in egg, yolk, and vanilla until combined.
- Add dry ingredients and beat at low-speed until just combined.
- Stir in chocolate chips and toffee.
- Roll cookie dough into balls and place on cookie sheet. Sprinkle with as much or as little sea salt as desired.
- Bake for approx. 11-14 minutes, reversing position of cookie sheets halfway through baking, until cookies are light golden brown and outer edges start to harden yet centers are still soft and puffy.