In general I prefer a thick, soft and chewy chocolate chip cookie. The flat crunchy kind aren’t what I typically make or choose to enjoy with a glass of milk. I’ve made my fair share of chocolate chip cookies and have some favorite recipes. These, these and these are probably the ones I’ve enjoyed the most. Going back in the blog archives makes me nostalgic and a little embarrassed of my food photos and writing. Yeesh. But, this is why I blog! Documenting the good and the not so good, and seeing how my cooking, blogging and photography has changed. Anyway, back to the cookies.
I made these cookies for a friend who recently moved into a new house. I kept a few for myself. They are thin, but still chewy, which I realize now is what I really crave in a cookie. And they are buttery and sweet and delicious. The small amount of toffee pieces adds something special to these. The original recipe, from The Magnolia Bakery Cookbook, calls for mini chocolate chips. I used regular sized chips and think that it’s really a personal preference. With mini chips you’ll get chocolate in each bite. With the big chips you’ll end up with some bites with no chips, but the bites with chips are super yummy. I love big hunks of chocolate in a cookie. I guess a solution for that could be to use more big chips… Other than the chips and the addition of the toffee pieces, I didn’t do anything differently. This is a terrifically simple recipe. Enjoy!
Thin and Chewy Chocolate Chip and Toffee Cookies
Makes 24-36 cookies
- 1 1/2 cups flour
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 11 tablespoons unsalted butter, softened
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup chocolate chips
- 1/4 cup toffee pieces
- Preheat oven to 350°F.
- Combine flour, baking soda and salt in a bowl and set aside.
- Cream together butter and sugars until light in color, then beat in egg and and vanilla.
- Add the flour mixture and beat until combined.
- Mix in chocolate chips and toffee pieces.
- Use a cookie/ice cream scoop or tablespoon to drop scoops of dough onto a cookie sheet lined with parchment or a nonstick liner. Space them a couple inches apart since they’ll spread during baking. 8 cookies per sheet works well.
- Bake for 8-10 minutes until lightly browned on the edges. Let cool for a minute before moving to a rack.