I love playing around with various cookie recipes.  Adding toffee makes these cookies just a bit extra. I love using the Trader Joe’s Belgian chocolate bar as the chocolate is so creamy and melts so well in the cookie. While you could certainly substitute regular chips, these are my favorite.  I added some white chocolate and toffee bits to seal the deal.  No one in my house complains when chocolate chip cookies are baking — just another way to say “I love you!” ❤️

Yield about 16 cookies

Ingredients:

  • 1 stick unsalted butter, softened
  • 1 cup firmly packed brown sugar
  • 4 tablespoons granulated sugar
  • 1 large egg
  • 2 teaspoons pure vanilla
  • 2 cups all purpose flour
  • 1⁄2 teaspoon baking powder
  • 1⁄2 teaspoon baking soda
  • 1⁄2 teaspoon salt
  • 4 oz milk chocolate (I use Trader Joe’s Belgian chocolate bar)
  • 4 oz white chocolate bar (I love to use ghiradelli baking bar),  broken in chunks
  • 4 oz semi sweet chocolate chips
  • 1/2 cup broken heath bar

Directions:

Preheat oven to 350. In a small bowl combine flour, salt, baking powder and baking soda. In a mixer with the paddle attachment, blend butter and sugars until light and creamy. Add egg and vanilla and combine to blend well. Scrape down sides and add flour mixture, resist over mixing. Add chocolate chunks and toffee and incorporate with mixer on lowest setting,  Take a heaping tablespoon of dough and roll in the palm of your hand into a ball. Place cookies on cookie sheet lined with parchment paper about 11⁄2 inches apart.  Bake for about 12 minutes for a soft cookie and a bit longer for a crispier cookie. Allow to cool for 5 minutes and transfer to racket cool completely. Enjoy!

**These cookies freeze quite well in a freezer Ziplock, but they may not last that long!