Some people like their cookies chewy, some like them crunchy. Well these are the perfect balance and oh so delicious. No lie, I was getting a little nostalgic when I realized they would be the final thing I made before turning the big 3-0. Still haven’t started to lose the sense of what I’m doing in the kitchen so I suppose I’m lucky. Or thankful. And I am. I’ve made a lot of mistakes both in life and in trying to perfect these bad boys. But here I am and here they are. Cookies that I hold very close to my heart. And they’re pretty darn delicious too.
Go ahead and set your oven for 350° and your oven should be good to go by the time you’re done working with your ingredients.
- 2 stick butter at room temperature
- 1 1/2 cup Brown Sugar
- 1/2 cup White Sugar
- 2 eggs
- 2 teaspoons Vanilla Extract
- 2 3/4 cup Flour sifted
- 1 teaspoon Baking Powder
- 1 teaspoon Baking Soda
- 4 oz of Hershey’s Toffee Bites
- Sprinkle of sea salt
- (6-12oz) chocolate chips & pecans/m&ms/anything extra you feel like mixing in 😉
Combine butter and sugar until likely cream. Then add eggs, vanilla to the wet batter. Combine the dry ingredients together before mixing slowly into the wet dough and continue to beat on low until combined. Fold in toffee chips, chocolate chips, or pecans leaving some for the top for decorations! Place on a sturdy nonstick cookie sheet lined with parchment (my go to method) or on a silpat and bake from 9-14 minutes depending on their size. Hope you guys enjoy!
The dough should yield at least 18 well sized cookies. And! The dough can be kept in the refrigerator for an entire week. You know, if you want to save some for later (or in case you’re not worried about snacking on raw eggs 🙂