Toffee Crunch Cookies

My sister made these AH-mazing toffee cookies and took some great photos too, so just had to share ASAP.

She adapted the “Classic” chocolate chip cookie recipe I sent her from The Joy of Cooking (1997 edition). She did half chocolate chips and half toffee bits and said the chocolate kind of overpowered, so in doing it again she’d do 100% toffee. So that’s the recipe we’ll share here!

Love you, sis!

Ingredients:
1 cup + 2 tbps flour
1/2 teaspoon baking soda
1 stick of butter (she microwaved it for 30 seconds at 50% heat to get it semi-melted…this will produce a flatter-crunchier-edged cookie)
1/2 cup sugar
1/2 cup light brown sugar
1 egg
1/4 teaspoon salt
1 teaspoon vanilla
1 cup Heath toffee chunks

To Make:
1. Preheat oven to 375 degrees and grease cookie sheets
2. Whisk flour and baking soda together and set aside
3. Cream butter, sugar and brown sugar on medium speed until light and fluffy
4. Into the butter/sugar, beat egg, salt and vanilla
5. Stir flour mixture into butter/sugar/egg/salt/vanilla mixture until smooth and totally incorporated
6. Gently stir in toffee bits
7. Use a cookie scoop or tablespoon measure to drop balls of dough 2 inches apart on baking sheets
8. Bake 1 sheet at a time for 8 minutes (go a little longer if the edges of the cookies aren’t yet browning). Rotate the sheet 180 degrees at 4 minute mark for even baking.
9. Remove from oven; taste test; maybe let them cool; maybe eat them all immediately 🙂