On my never ending journey to find a cookie that Mike likes better than classic chocolate chip, I came up with this cookie combo – chocolate batter with heath & milk chocolate bits. Almost like a brownie, the cookies were so chewy and moist. I love the crunch and added flavor that the toffee bits add.
One of my favorite things to do is to make a batch of cookie dough, then bake about 8 (usually all eaten that night…), then scoop the rest onto a cookie sheet and freeze them. I keep them in ziplocks in the freezer to get out whenever we’re in the mood for fresh baked cookies. Call me crazy, but it almost seems like they bake better after being frozen?! Does anyone else experience this?
Chewy Chocolate Toffee Cookies
1 cup (2 sticks) butter , softened
1 cup granulated sugar
3/4 cup packed light brown sugar
2 teaspoons vanilla extract
1/2 teaspoon salt
2 eggs
2 cups all-purpose flour
1/2 cup Cocoa
1 teaspoon baking soda
1 package of Heath milk chocolate toffee bits
Cream together butter, granulated sugar, brown sugar, vanilla and salt. Add eggs and mix well. Slowly stir in flour, cocoa and baking soda. Mix just until well combined. Scoop dough onto silpat or parchment lined baking sheets. Freeze, or… Bake at 375 for 6-8. If freezing, bake directly from freezer for about 2 minutes longer.
