I bought a pack of Heath Milk Chocolate Toffee bits at the store thinking I’d use whatever recipe was on the back to make cookies over the weekend with the kids. When I pulled them out to bake, however, I realized there wasn’t a recipe for cookies so I Googled for one and after several recipes that called for fancy shmancy chocolate to be melted over the double boiler, I found and adapted this one this one from Simply Recipes.
Forty percent of the people in my family-of-five prefer a cookie without chocolate so I wanted something we’d all enjoy. Like the name implies, this is a simple, flat, crispy cookie, that exceeded my expectations of what a cookie should be!
Note: these cookies require you to refrigerate the dough for 30 minutes prior to baking so plan your time accordingly.
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/2 cups sugar
- 2 eggs
- 1 teaspoon vanilla
- 8 oz. (1 1/3) cups Heath Milk Chocolate Toffee Bits
- In a large bowl, sift together the flour, salt, and baking soda.
- In a small bowl, cream together the butter and sugar. Beat in eggs one at a time, then add vanilla.
- Mix toffee bits and flour mixture into butter mixture until well blended. Chill cookie dough for at least 30 minutes (better an hour or longer).
- Preheat oven to 350°F. On cookie sheets lined with parchment paper spoon out the cookie dough in small 1-inch diameter balls (size of a large marble).
- Place dough balls 3 inches away from each other on the cookie sheets. (Make sure there is plenty of room between the cookie balls, and that the cookie balls aren’t too big. These cookies spread!) Put the dough back in the fridge between batches to keep it cool and easy to work with.
- Bake for 10-12 minutes, until the edges are just starting to brown. Remove from oven and let cool for a few minutes. Then transfer the cookies to a wire rack to cool completely.
Makes about 6 dozen cookies.