I’m not much of a baker, but once in a while I get the itch. My favorite treat is freshly baked cookies. I have a hard time resisting a homemade cookie, especially a warm one. So when I heard about the #HousefulOfCookies Blog Hop hosted by Houseful of Nicholes, I knew it would be the perfect place to share my White Chocolate Chip and Toffee Cookies recipe. When you’re done making these, check out the other recipes at the bottom of the post!
I tweaked a basic chocolate chip cookie recipe to come up with the perfect cookie consistency. You know what I mean, not too flat, not too fluffy, chewy in the middle. And the combo of creamy white chocolate chips and crunchy milk chocolate toffee bits… Mmmmmmm.
Someone needs to get these cookies out of my house before I eat them all.
Can’t come over? That’s okay, they’re super easy to make and I don’t mind sharing the recipe. You can follow the tutorial or scroll down for the full printable recipe and instructions.
Start by creaming together 2 sticks of butter, 1 1/2 cups of granulated sugar, and 1 cup of tightly packed brown sugar, using a mixer if possible.
Next, add in 2 teaspoons of vanilla extract and two whole eggs. I crack my eggs into a separate bowl because the tiniest sliver of egg shell in my food will ruin my entire day. Mix well.
Slowly add in a mixture of 3 cups of unsifted flour, 1 teaspoon of baking soda, and 1 teaspoon of salt. Every time I do this I get flour everywhere, so try not to do that.
Once your dough is well mixed, fold in 1 cup of white chocolate chips and 1 cup of milk chocolate toffee bits.
Scoop level Tablespoonfuls onto a baking sheet covered with parchment paper. Bake at 350 degrees. 10-12 minutes for soft cookies, and 14 minutes for a little more crispy ones. Both are equally awesome, but I like my cookies just barely cooked so it’s almost like I’m just eating warm cookie dough.
Enjoy with a nice cold glass of your favorite milk.