Toffee Chocolate Chip Cookies
Chocolate chip cookies are made a little extra special with addition of diced chocolate covered toffees. These cookies will not stick around!
Ingredients
Makes: 60 cookies
- 2 1/2 cups plain flour
- 1 teaspoon salt
- 1 1/8 teaspoons bicarb soda
- 250g butter, softened
- 1/2 cup white sugar
- 1/2 cup packed brown sugar
- 1 tablespoon vanilla essence
- 2 eggs
- 340g dark chocolate chips
- 240g chocolate covered toffees, diced
Directions
Preparation:20min ›
Cook:12min ›
Ready in:32min
- Preheat oven to 180 degrees C.
- In a medium bowl combine the flour, salt and bicarb soda.
- In a large bowl, cream the butter and sugars. Mix until smooth. Add the vanilla and the eggs and beat well. Gradually add the flour mixture until well combined. Stir in the chocolate chips and chopped toffees. Mix until combined.
- Drop spoonfuls of dough onto ungreased baking trays. Bake for 10 to 12 minutes. Immediately remove the cookies from the sheet and let them cool on racks.
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Reviews and Ratings
Global Ratings:
(65)
Reviews in English (50)
Oh my gosh! These are SO good! I used a bag of SKOR toffee chips instead of chopping up the candy bars, and milk chocolate chips... and they were a HUGE hit! - 11 Jul 2003 (Review from Allrecipes USA and Canada)
Wonderful Recipe!!!!!! We loved it! I live at a high altitude so i used a little less flour and added one more egg and baked them for a bit longer and they turned out beautifully. I used a Calphalon cookie sheet liner and the cookies lifted easily. My husband came home and ate 8 before dinner! This recipe is an absolute keeper! My only suggestion is to make sure to spoon out a small amount onto your cookie sheet because they really expand, I did only 8 at a time, but they turned out perfectly! - 29 Feb 2008 (Review from Allrecipes USA and Canada)
My boyfriend is a firefighter so when I saw this, I felt I just HAD to make them for him. Although he really enjoyed them, I don't think they are his "favorite." I'm not much of a cookie fan so I found them to be good enough that I will make them again, but they don't deserve the five star rating. Guests who were over while we were baking them attributed to their disapearance. Still very good and will pass on the recipe. - 21 Aug 2002 (Review from Allrecipes USA and Canada)