It's Christmas time, time to make cookies! (Unless you are reading this recipe at a later date, in which case, disregard my previous statement.) My mom loves chocolate covered toffee, so I decided to make her some cookies. These turned out crispy yet with a bit of chew, just how I like them. Be sure to leave some out for Santa!
Ingredients:
2 ¼ C of AP flour
1 t baking soda
1 t salt
½ C of butter, softened
½ C of shortening
1 C of dark brown sugar
½ C of sugar
1 t of vanilla
1 C of toffee chips
1 C of semi-sweet chocolate chips
Directions:
Sift together the flour, baking soda, and salt. Place the butter, shortening, and sugars in a mixing bowl and cream on medium speed until lightened in texture and color. Turn the speed down and add each egg, one at a time, then add the vanilla. Once the liquid ingredients are fully incorporated slowly add the dry ingredients in 3 instalments, waiting for each to be fully incorporated before adding the next portion. You might need to scrape down the bowl down between each addition.
Tightly wrap with plastic wrap and refrigerate for 1 hr*, then preheat your oven for 375. On a parchment covered baking sheet dish the dough out in heaped tablespoon portions. Make sure that each cookie is approximately the same size to ensure even baking. Make sure to put the dough you don't immediately bake back into the fridge to keep cool. Bake for 11 -15 minutes or until the edges are browning and the middle starts to set. Let the cookies cool entirely on a cooling sheet. This recipe makes about 4 dozen.
*Keeping the dough cool allows the outside to set and bake before the middle so it doesn't spread out as much. If you want a thinner, crispier cookie, feel free to skip this step.
