A few weeks ago, I was out running errands and bought this bag of toffee bits. Because I’m weird and why not?!
I had no plans to actually do anything with them, it was one of those “on a whim” purchases that I didn’t think through but the baker in me thought would be a good idea.
These cookies are delightfully soft and chewy with a little crunch from the toffee bits and some melted chocolate drizzled on top to give a contrast to the colour of the cookies/toffee bits.
I’m sending packages of these to my sister at college and a couple of other friends scattered around the country and I can’t wait for them to try them. There’s nothing better than getting letters or packages in the mail (except maybe surprise flowers showing up on your doorstep ;)) and when the packages include cookies, it’s a winner.
Toffee Bit Cookies with Chocolate Drizzle:
Makes 35 large cookies (size 30 cookie scoop)
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup sugar
- 1 1/2 cups packed brown sugar
- 2 eggs
- 2 tsp. vanilla extract
- 1 tsp. baking soda
- 2 tsp. hot water
- 1/2 tsp. cream of tartar
- 1/2 tsp. salt
- 3 cups all-purpose flour
- 1 cup toffee bits
- 1 cup chocolate chips, for drizzling
- Preheat oven to 350°F.
- Cream together the butter and both sugars until smooth. Beat in the eggs, one at a time, then stir in the vanilla. Dissolve baking soda in hot water and add to batter, along with the cream of tartar and salt. Stir in the flour until just incorporated, then stir in the toffee bits.
- Scoop batter onto parchment lined baking sheet and bake for 10 minutes, until edges are nicely browned. Transfer to a wire rack to cool.
- Once cookies are cool, melt the chocolate and drizzle over the cookies.