June 25, 2006

Toffee Chocolate Chip Cookies

1 ¼ cup flour
1/2 teaspoon kosher salt
1/2 teaspoon baking soda
1/2 cup butter. at room temperature
1/2 cup light brown sugar
1/2 cup sugar
1 egg, at room temperature
1 teaspoon vanilla
8 oz semisweet chips
3 ½ oz toffee chips

Preheat oven to 350. Lightly spray one cookie sheet with spray oil. In a medium sized bowl whisk together flour, salt, and baking soda. In a large bowl, cream together the butter and sugars until light and fluffy. Add the egg and vanilla and combine thoroughly. Gradually add the flour mixture to the sweetened butter. Once thoroughly combined, pour in the chocolate chips and toffee bits and distribute evenly using the mixer on the lowest setting. Form cookies by dropping 1 teaspoon of dough on the prepared cookie sheet two inches apart. Flatten the cookies slightly with the back of a spoon. Bake until light brown, about 12-15 minutes, depending on cookie size. Remove from pan and cool on wire rack.

My thoughts:
These cookies are as close to immediate satisfaction as one can get in a cookie. They are a snap to mix together and bake up quickly. Even after they cool, they retain a slight chewy texture and there is a lot of chocolate and toffee goodness spread evenly apart. The dough stores well in the fridge for about a week so you can make fresh cookies when ever you get the urge. What more could one ask?