Chocolate & Toffee Chip Cookies

Be warned: I am not an avid chocolate lover. I know, it's embarrassing, but I feel like it's only fair to immediately admit this for your consideration. What I really love is the chewiness of the cookie when it's fresh and warm, and the perfect crunchiness of the cookie with those toffee chips the day after. They're thin and buttery and remind me of Brussels cookies, which I adore. So... that said, adjust chocolate to cookie ratio accordingly.


(adapted from allrecipes after a Google of "fat, chewy cookies")

Ingredients:
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup (1.5 sticks) unsalted butter, melted
1 large egg
1 cup packed brown sugar
1/2 cup white sugar
1 tablespoon vanilla extract
1 cup semisweet chocolate chips
1 cup toffee bits

Preheat the oven to 325°F. Line two cookie sheets with parchment paper.

In a medium bowl, sift together the flour, baking soda and salt. In a separate bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla and the egg until the mixture is light and creamy. Mix in the sifted ingredients until just blended.

Stir in the chocolate chips and toffee bits by hand using a wooden spoon. Gather balls of cookie dough sized about 2 tablespoons and slightly flatten them before pressing them one at a time onto the prepared cookie sheets.

Bake for 15 to 17 minutes, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.