I’ve been meaning to share this recipe for a while and something always came up and then I couldn’t find the photos and didn’t have the time to edit them and on and on it went. But I never forgot about this recipe. How could I? I made it three times in the span of a week at one point and it still is a family favorite that I’m sure we will have many more times. Like, maybe tomorrow!!!
It’s by far the best chocolate chip cookie I’ve ever had and I think, part of it is the “secret” ingredient that I use. Don’t worry, I’ll tell you in the ingredient list. Anyhow, I’ve slightly adapted this recipe from the back of a Hershey’s Semi-Sweet chocolate chip bag to make it our own!
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, softened
3/4 cup sugar
3/4 brown sugar, packed
1 teaspoon vanilla extract
2 cups semi-sweet chocolate chips
1/2 – 1 cup English Toffee bits (the secret ingredient) 🙂
1. Heat oven to 375 º.
2. Stir the flour, baking soda and salt together. Beat the softened butter, sugar, brown sugar and vanilla in a large bowl until creamy. Add the eggs, one at a time and beat well. Gradually add the flour mixture, beating well. Stir in the chocolate chips and toffee bits – this is where I usually switch to a wooden spoon and stir everything together by hand.
3. Drop by rounded teaspoons onto an ungreased cookie sheet.
4. Bake for about 8-10 minutes, until lightly browned. Let the cookies cool and move them to a wire rack until they are completely cool. Or if you are like me you have that first bite when they are still slightly warm and the chocolate chips are still soft and gooey.