Milk Chocolate Toffee Cookies
Milk Chocolate Toffee Cookies Buttery rich milk chocolate chip cookies with milk chocolate covered toffee pieces. You are going to fall in love with these browned butter milk chocolate chip toffee cookies!
Servings: 24
Equipment
- kitchenaid mixer
- baking sheet
- parchment paper baking sheets
- measuring cups and spoons
- spatula set
- turner
- cookie scoop
Ingredients
- 1 cup Butter
- 1 cup + 2 Tablespoons Brown Sugar
- 1/2 cup Sugar
- 1 large Egg
- 1 large Egg Yolk
- 1 teaspoon Vanilla
- 2 1/3 cups Flour (increase to 2 1/2 cups for a thicker cookie)
- 3/4 teaspoon Baking Soda
- 1/2 teaspoon Salt
- (1) 8-ounce pkg. Heath Milk Chocolate Toffee Bits
- 3/4 to 1 cup Milk Chocolate Chips
- Heath Bar (chopped into pieces, optional)
Instructions
- Preheat oven to 325 degrees. In a medium saucepan over medium-low heat, melt butter. Once completely melted, add sugars and turn off heat. Whisk or stir with a wooden spoon until butter-sugar mixture looks glossy and smooth - about 2-3 minutes.
- Let cool to room temperature. This can be left out at room temperature until cool or place in refrigerator for 5-7 minutes. You don't want it to be hot when adding the eggs. After it is cooled enough, add egg, egg yolk, and vanilla and stir well to combine.
- Fold in flour, baking soda, and salt until just combined. Fold in milk chocolate toffee bits and milk chocolate chips.
- Place golf ball size mounds of cookie dough on parchment paper lined baking sheets. If using chopped Heath Bar, place chunks into the cookie dough balls. Bake until cookies are golden brown, 11-13 minutes. Allow cookies to set for 5 minutes before transferring them to wire rack.
