Have you ever noticed that some words, if you say them over and over just start to sound funny? Toffee is one of the those words. Toffee. Say it with me. ToffeeToffeeToffeeToffee ToffeeToffeeToffeeToffeeToffeeToffeeToffeeToffee. Toooooofffffeeeee.
Anyway. As usual, I am off track. This isn’t an old family favorite, but I recipe I just dug up on the internet. I made these Tiny Chocolate Chunk and Toffee cookies for my friend for her birthday this week. Super easy and super tasty. And if you don’t know what chocolate covered toffee is, it’s called a Heath Bar. Also available in Blizzards at your local Dairy Queen.
Tiny Chocolate Chunk and Toffee Cookies
1 1/4 cups all-purpose flour
1/2 tsp. baking soda
1/4 tsp. salt
3/4 cup firmly packed brown sugar
8 Tbs. (1 stick) unsalted butter, at room temperature
1 tsp. vanilla extract
1 egg
6 oz. semisweet chocolate, cut into 1/3-inch pieces
1 cup (5 oz.) chopped chocolate-covered toffee
Preheat an oven to 375°F.
In a bowl, sift together the flour, baking soda and salt. Set aside.
In a large bowl, combine the brown sugar, butter and vanilla. Using an electric mixer set on high speed, beat until light and fluffy. Beat in the egg. Reduce the speed to low, add the flour mixture and mix just until incorporated. Then mix in the chocolate and toffee. Spoon the batter by heaping teaspoonfuls onto ungreased baking sheets, spacing the cookies about 2 inches apart.
Bake until golden brown, about 10 minutes. Transfer the cookies to racks to cool. Store in an airtight container at room temperature for up to 4 days.
-Angela