Tuesday, December 3, 2013

Classic Chocolate Chip Cookies with Toffee Bits

Emily found a recipe (along with some beautiful pictures) on a food-blog favorite of ours... The Novice Chef. So I surprised her by making them - with some slight adjustments of my own. The secret to keeping these cookies soft and chewy is corn starch. It's also the key to another favorite cookie of mine, the chewy almond sugar cookie.

I flew these in my suitcase from Oklahoma to California in a Tupperware container. They traveled perfectly! So these would be great for packaging as Christmas gifts!


Classic Chocolate Chip Cookies with Toffee Bits
2 cups flour
3 teaspoons cornstarch
1 teaspoon baking soda
1/2 teaspoon salt
14 tablespoons butter, softened
3/4 cup brown sugar
1/4 cup granulated sugar
1 egg
1 teaspoon vanilla extract
1 heaping cup semi-sweet or dark chocolate chips
1/2 cup toffee bits (you can usually find these in the market near the bags of chocolate chips)

Preheat your oven to 350 degrees. Line a baking sheet with parchment paper.

In a medium bowl, whisk together flour, cornstarch, baking soda and salt.

In a large bowl, using an electric mixer if you have one, beat butter and sugars together. Add egg and vanilla, beating until smooth. Slowly add the flour mixture, beating until completely combined. Fold in the chocolate chips and toffee bits (I use a large spatula to fold everything together).

Use a small cookie scoop (about 1 to 2 tablespoons) to scoop even amounts onto your prepared baking sheet, leaving about 2 inches between the cookies. Bake at 350 degrees for 8 to 10 minutes. Do not over bake!

Cool for a few minutes on the cookie sheet, then transfer to a wire rack to cool completely. These are really delicious, actually luscious, to eat warm out of the oven - be careful not to burn your mouth.


recipe slightly adapted from

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