Warm mini cookies filled with melted chocolate chips and crunchy toffee bits in every bite.
I love chocolate chip cookies especially ones that are fresh from the oven with that slight crunch on the outer edges. But I know everyone likes their cookies a little different. Some might like their cookies soft and chewy, or maybe puffy and cake-like. You just have to try different recipes until you find the one. And what’s even better than cookies with chocolate chips that melt in your mouth? Chocolate chip cookies filled with sweet crunchy toffee bits, of course. And that’s the recipe I want to share today. It’s perfect for cookie cravings. And just in time for Valentine’s Day dessert or goodie bags.
This recipe is quick and easy so you’ll have a batch of warm gooey cookies in no time.
I do apologize in advance for my photos. They are darker than my usual ones, but it has been raining the last few days so I’ve had no sunlight. I use natural light for my photos and without the sun, the photos came out a little dark. But I can’t really complain. I live in California, and we’re in the middle of a drought. So as much as the rain affects the lighting of my photos and creates a hassle when I want to leave the house, we need it, and I can’t complain… much.
Now, for the recipe.
First, preheat the oven to 350oF. Line a baking sheet with parchment paper and set aside for now.
In a medium bowl, mix flour and baking powder.
In a separate medium bowl, beat the butter until it becomes creamy. Add in both granulated sugar and brown sugar, and mix until it is combined. I added about 3 tablespoons each of granulated and light brown sugar to make this cookie recipe. However, I confess that I like my cookies on the sweeter side so this is perfect for me. If you prefer your cookies less sweet, you can take out a half tablespoon of each type of sugar because the toffee bits will also sweeten the cookies.
Now, add in the beaten egg yolk and mix. I don’t have a mixer so everything I do is by hand. I used a fork to cream the butter. I used both a fork and a spoon to mix in the sugar and the egg yolk. I didn’t take a great photo of the resulting mixture but it should start to look kind of like dough.
Add the dry ingredients to the wet ingredients.
Add the toffee bits and chocolate chips to the mix. I used semi sweet chocolate chips. But if you prefer sweeter chocolate, use milk chocolate chips instead. Or if you prefer a healthier and less sweet alternative, use dark chocolate chips. There are so many different types of chocolate chips out there. You can experiment and find the perfect one for you =) If you love toffee, you can add a 1/3 cup of it instead of just 1/4, but be warned, toffee will make your cookie sweeter.
Mix all the ingredients until a dough forms. I used my hands to mix. If you’re worried that the dough will get under your nails, use disposable gloves to work the dough. It should look like this.
Break the dough into small pieces and roll them into little balls before placing them on the baking sheet. This recipe makes about 9 mini cookies. I know, it’s a strange number, but for some reason, I seem to be attached to it. I made 9 mini vanilla cheesecakes on a graham cracker crust awhile back.
Bake these cookies in the oven at 350oF for 10-12 minutes until the edges have turned slightly golden brown.
If you prefer your chocolate chips melted and the toffee slightly sticky, serve the cookies warm and fresh from the oven. If you like your toffee bits to have a slight crunch, allow the cookies to cool for a few minutes before serving.
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