Chocolate Chip and Toffee Crunch Cookies

I’m on the fence as to if I believe that a chocolate chip cookie is a Christmas cookie. They’re not really festive looking and you can find them on an everyday basis. That being said, I originally didn’t plan to include chocolate chip cookies in my holiday recipes. Then I took these out of the oven and everything changed. These cookies are basically what ever chocolate chip cookie hopes to be when they grow up. The butterscotch chips add a much needed depth of flavor and the toffee adds a candy crunch that’s perfection. Top with a little flake salt and make all your sweet and salty dreams come true!

Entertaining tips:

1. These are so good right out of the oven so make the dough the morning of and scoop out on a baking sheet. Cover with plastic wrap and keep in the fridge until they’re ready to be baked.

2. If you want 1 less thing to worry about these last for up to 5 days so make these the day before and store in a container at room temperature.

Recipe:

Ingredients:

12 Tbsp (1 1/2 stick) room temperature butter

1 cup browned butter

1/2 cup granulated sugar

1 tsp vanilla

2 eggs

2 1/2 cups flour

1 tsp baking powder

1/2 tsp salt

1/2 cup semi-sweet chocolate chips

1/2 cup butterscotch chips

8 oz bag heath toffee bits

1 tsp flake salt

DIRECTIONS:

1. Preheat oven to 350 degrees.

2. Line a baking sheet with parchment paper and set aside.

3. In a large bowl, add room temp butter, brown sugar, granulated sugar, and vanilla.

4. With an electric mixer, whip butter mixture for 2 minutes.

5. Once butter is whipped and creamy, add the eggs.

6. Whip on medium just until the eggs are combined then scrape down the sides of the bowl with a spatula.

7. Add flour, baking powder, and salt to the butter mixture.

8. Whisk until all the ingredients are just combined.

9. Add chocolate chips, butterscotch chips, and toffee chips to the dough. Stir in with a spatula.

10. Using an ice cream scoop, scoop dough onto lined cookie sheet with.

11. Place cookie dough about 2” apart.

12. Put cookies in the oven and bake for 15-17 minutes.

13. Remove from oven and sprinkle with flake salt.

    Pro tip 1: remove baking sheet from oven after 10 minutes and bang on the counter to release the air and flatten the cookies.

    Pro tip 2: remove cookies from baking sheet immediately and let cool on a baking rack or the counter. This will stop the cookies from cooking immediately so they stay chewy!