I had to break out my tool box for these cookies.
My literal tool box. It is orange. I wish it were blue or maybe green. And it’s about yea big. It sits on the floor of my pantry. Just in case I need it. Ya know for all those big projects I have going on – ha!
I broke the hammer out.
Heath Bars…hard little suckers. My rolling pin wasn’t much help here, plus the whacking racket scared Stanley. The hammer worked wonders. Plus, the chocolate didn’t get smooshed to the plastic baggie. No chocolate coating was sacraficed in the making of these cookies…that I can gaurantee.
You can, if you want to shell out the cash, buy pre-crushed toffee bits, but I kinda like the stress relieving qualities of taking a hammer to something. Maybe I should be in construction. Plus, the pre-crushed toffee bits are a rip off.
Toffee chip cookies are super caramely and chewy and all sorts of good. I enjoyed mine with a nice cup of hot cocoa while I watched the final episode of Breaking Bad, season 1.
Where have I been? This show is wicked good. If you have Netflix, it is on their watch instantly list. Give it a go, you won’t be disappointed. At least I hope you won’t. Disappointment stinks. But a quick heads up, it is a show based on the cooking and selling of meth…but he is using the cash to pay for his cancer treatment. That makes it OK, right?!?
Chewy Toffee Chip Cookies
Makes 3 dozen
2 Cups All-Purpose Flour
2 teaspoons Baking Soda
1/2 teaspoon Salt
1 + 1/2 Sticks Butter - room temperature
1 + 1/4 Cup Dark Brown Sugar
1 teaspoon Vanilla Extract
1 – 12 ounce bag of Heath Bars, broken into pieces
Preheat oven to 350°F.
Whisk together flour, baking soda, and salt. Set aside.
Beat together dark brown sugar and butter for several minutes, about 3 minutes. Add the vanilla and egg and continue to beat for another minute or so. Scrape down the sides and bottom of the bowl.
With mixer on low, slowly add the dry ingredients and beat until all the flour is incorporated. With a wooden spoon or spatula, stir in the toffee bits.
Scoop out cookie dough onto parchment lined cookie sheets about 2 to 3 inches apart (they are spreaders!) and bake in preheated oven for about 10 minutes. Remove from oven and let cool on cookie sheet for about 5 minutes before transferring to wire rack to continue cooling.