Toffee and Chocolate Chip Cookies
Chocolate Chip Cookies with pecans and Toffee pieces. Soft and chewy cookies with English Toffee flavored batter.
Servings: 30 cookies
Ingredients
- 2 sticks butter 226 g
- 200 grams Dark brown sugar
- 100 grams granulated sugar
- 2 large eggs
- ½ tsp vanilla extract
- 1 dram LorAnn English Toffee Flavor
- 270 grams all purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 6 oz semi sweet chocolate chips
- ½ cup chopped Heath bars maybe a little extra
- ½ cup chopped pecans
Instructions
- Preheat oven to 375°F
- Mix together flour, salt, and baking soda. Set aside.
- In a stand mixer with the whisk attachment, whip the butter until creamy (make sure it is room temperature first).
- Add both sugars. Continue to beat until creamy. Add vanilla extract and toffee oil.
- Replace whisk attachment with the paddle attachment. On low, mix in the flour mixture a little at a time.
- Remove from stand mixer. Pour in chocolate chips, heath bar chunks, and pecans. Mix by hand.
- Get a spoonful, about a heaping tablespoon, and roll it into a ball. Place on parchment paper lined baking sheet.
- Bake for 9-10 minutes. After 9 minutes, remove from the oven. Cookies will be pretty soft. Let them sit on the baking sheet for about 2 minutes. Transfer the cookies to a cooling rack. When they are cool, enjoy!