Description
Irresistible chocolate and toffee cookies. Filled with white chocolate, milk chocolate, and crunchy toffee bits.
Ingredients
Scale
- 1 cup (2 sticks) butter, room temperature
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 2 large eggs, room temperature
- 1 1/2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup white chocolate chips
- 1 cup milk chocolate chips
- 1/2 cup toffee chips
Instructions
- Preheat your oven to 350˚
- In a large bowl, cream together the butter and sugars until light and fluffy, about 5 minutes in an electric mixer.
- Add eggs, one at a time.
- Add vanilla.
- In a separate bowl, sift together flour, baking soda, and salt. (I cheat when “sifting,” I just use my whisk and combine well. Making sure there are no lumps.)
- Add in dry ingredients one cup at a time. Mix until just combined.
- Finally, pour the chocolate chips + toffee chips into the bowl, and allow the mixer to “spin around the bowl” a few times. But, not over working the dough.
- Roll out a long piece of plastic wrap on your counter.
- Plop the cookie dough onto the plastic wrap, pull the sides of the plastic wrap around the blob of dough, and press/roll out into a log.
- Freeze for 15 minutes, then slice off cookies to bake 8-9 minutes each in a 350˚ oven.
- Allow baked cookies to cool on a wire rack.
