Sweet Spot: Chocolate Toffee Nut Cookies

Hello friends! Today I'm sharing my favorite cookie dough recipe with a twist. Instead of traditional chocolate chip cookies (which are just as delicious), I'm using this basic brown sugar dough to make chocolate toffee nut cookies, and oh my goodness, they are good. As a bonus, this particular recipe stays very fluffy and doesn't spread all that much, and also holds lots of mix-ins very well. Bake on!

The Lineup:
     2 1/2 cups AP flour
     1 tsp baking soda
     1/2 tsp salt
     1 cup (2 sticks) butter, softened
     1 cup packed brown sugar
     1/2 cup granulated sugar
     2 eggs
     1 tbsp vanilla
     1/2 cup chopped chocolate (I used dark, but you could use anything you like)
     1/2 cup chopped pecans
     1/2 cup toffee pieces (mine did not have chocolate on them, but those would work,
          too)

The Play-by-Play:
     1. Preheat the oven to 375 degrees Fahrenheit. Mix flour, baking soda, and salt in a
         medium-sized bowl, set aside.
     2. Beat butter and sugars with an electric mixer until light and fluffy. Beat in eggs and
         vanilla.
     3. Add flour mixture to butter mixture in thirds, mixing until combined. Add in
         chocolate, pecans, and toffee pieces, mix until combined.

     4. Drop rounded tablespoons of dough (I used an ice cream scoop to ensure
         consistent sizes) on cookie sheets lined with parchment or silicone mats. Bake 8-10
         minutes until golden.
     5. Let cool on cookie sheets 2 minutes, then transfer to cooling racks. *PLEASE resist
         the urge to eat them straight out of the oven, as the toffee pieces will be melted
         and still very hot.
      6. Place cooled cookies into a zipper bag to keep fresh up to 1 week. Enjoy!

 

 

I wish you all the best,

Erin