Chocolate Toffee Cookies

Ingredients and Weight:

• All-purpose flour: 2 cups (240g)
• Baking soda: 1 teaspoon
• Salt: 1/2 teaspoon
• Unsalted butter, softened: 1 cup (2 sticks or 227g)
• Granulated sugar: 1 cup (200g)
• Brown sugar: 1/2 cup (100g)
• Vanilla extract: 1 teaspoon
• Eggs: 2 large
• Semi-sweet chocolate chips: 1 cup (170g)
• Toffee chips: 1/2 cup (85g)

Preparation Time:

• 15 minutes

Cooking Time:

• 10-12 minutes

Difficulty Level:

• 2 (Simple)

Preparation Method Steps:

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, baking soda, and salt.
3. In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
4. Beat in the vanilla and eggs one at a time.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
6. Stir in the chocolate chips and toffee chips.
7. Drop the dough by rounded tablespoons onto the prepared baking sheet, spacing them about 2 inches apart.
8. Bake for 10-12 minutes, or until the edges are golden brown and the centers are set.
9. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Nutritional Information:

• Serving size: 1 cookie (24g)
• Calories: 140
• Fat: 7g
• Saturated fat: 4g
• Cholesterol: 25mg
• Sodium: 80mg
• Carbohydrates: 19g
• Sugar: 13g
• Protein: 2g

Dish Characteristics:

• Rich, decadent, and chewy
• Loaded with chocolate and toffee flavor
• Perfect for a sweet treat or a casual dessert

User Comments:

• "These cookies were a huge hit with my family!"
• "The combination of chocolate and toffee is divine."
• "Easy to make and absolutely delicious."
• "A must-try for chocolate lovers."
• "Perfect for a special occasion or just because."

Special Precautions and Tips:

• Do not overmix the dough, as this will make the cookies tough.
• If you don't have toffee chips, you can substitute with chopped pecans or walnuts.
• Let the cookies cool completely before storing them in an airtight container at room temperature for up to 3 days.