I genuinely believe everyone should have a signature cookie recipe. You know…the cookies that are requested at neighborhood pot-lucks, the morsels demanded at holiday gatherings, and the sweetness devoured in the quiet of your home. This is my go-to cookie recipe, and I hope it will become yours.
Lets keep it simple and compliment a traditional chocolate chip cookie recipe with toffee chips and sliced almonds. A lovely way to enjoy these cookies is to prepare them bite-sized and thus, erase any hint of guilt! You will find they are loved by kids, and cherished by adults.
After all, cookies can be for grown-ups too! xoxo, E.
- 1¾ cup Flour
- ½ t Salt
- ½ t Baking Soda
- ⅓ cup Brown Sugar
- ⅓ cup Sugar
- ½ cup Unsalted Butter (1 Stick), softened but not melted
- 1 Egg
- 1 t Pure Vanilla Extract
- ½ cup Milk Chocolate Chips
- ½ cup Toffee Chips (*I use Heath Bits O' Brickle Toffee Bits)
- ½ cup Sliced Almonds
- Preheat the oven to 375 degrees F.
- In a medium-sized mixing bowl, combine the flour, salt and baking soda; set aside.
- In a large mixing bowl, beat the butter until light and fluffy with an electric mixer (approximately 1 minute at medium speed). Pause to scrape down the sides of the mixing bowl, then add both the sugars and beat well (again approximately 1 minute at medium speed). Add the egg and vanilla extract and finish by beating 30 seconds.
- Gradually add the flour mixture to the butter-sugar-egg mixture and beat at medium speed until the cookie dough is fully blended. Stir in the chocolate chips, toffee chips and sliced almonds. Drop the dough by rounded spoonfuls onto a cookie sheet prepared lightly with non-stick cooking spray.
- Bake for 10 to 12 minutes or until golden. And ENJOY!!!!