Toffee Chocolate Chip Cookies

These Toffee Chocolate Chip Cookies are a delicious and easy way to show your friends and family how much you care! The perfect combination of sweet and salty, they’ll be sure to satisfy anyone’s cravings. Made with love, these cookies will be gone in no time!


  • -1 cup packed brown sugar
  • -1/2 cup butter, softened
  • -1/2 cup shortening
  • -1/4 cup white sugar
  • -1 egg
  • -2 cups all purpose flour
  • -1 teaspoon baking soda
  • – 1/2 teaspoon baking powder
  • – 1/4 teaspoon salt
  • – 2 cups mini semi sweet chocolate chips
  • – 1 (6 ounce) package almond brickle chips
  • – 1 teaspoon vanilla extract


1. Preheat oven to 350 degrees F (175 degrees C).

2. Mix sugars, butter and shortening until light and fluffy. Mix in egg and vanilla. Stir in flour, baking soda, baking powder and salt. Stir in chocolate chips and brickle chips.3. Drop dough by rounded teaspoons onto ungreased cookie sheet 4 Bake 9-10 minutes until lightly brown

Nutrition Facts

  • -1 cup packed brown sugar: 774 calories
  • -1/2 cup butter, softened: 406 calories
  • -1/2 cup shortening: 483 calories
  • -1/4 cup white sugar: 200 calories
  • -1 egg: 80 calories
  • -2 cups all purpose flour: 960 calories
  • -1 teaspoon baking soda : 0 calories
  • – 1/2 teaspoon baking powder : 0.5 calorie
  • – 1/4 teaspoon salt : 0.25 calorie
  • – 2 cups mini semi sweet chocolate chips : 1056 Calories
  • – 1 (6 ounce) package almond brickle chips : 864 Calories
  • – 1 teaspoon vanilla extract
Toffee Chocolate Chip Cookies

What makes a cookie soft and chewy or crispy?

There are a few key factors that contribute to making a cookie soft and chewy or crispy. One is the type of sugar used in the recipe. Brown sugar, for example, contains molasses, which helps to soften the cookie. Another factor is the type of fat used. Butter, for example, adds milk solids and water to the cookie dough, both of which can make the cookie softer. Using a lower-moisture sugar (granulated) and fat (vegetable shortening), plus a longer, slower bake time than normal, will produce a light, crispy cookie.

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Why are brown butter cookies better?

Brown butter cookies are better for a number of reasons. First, browning the butter gives the cookies a more intensely nutty, butterscotch flavor. Second, chopping the chocolate by hand creates large and small pieces for more textural and flavor contrast. Third, brown butter cookies tend to be softer and more delicate than other types of cookies.

Why is brown butter better for cookies?

Browning the butter gives cookies a more nutty, butterscotch flavor. This is because browning the butter creates Maillard reactions, which are responsible for many of the pleasing flavors in cooked foods. The Maillard reaction is a chemical reaction between amino acids and reducing sugars that occurs when food is heated, resulting in browning.

Chopping the chocolate by hand also allows for more textural and flavor contrast. When chocolate is chopped by machine, the pieces are all uniform in size. But when you chop it yourself, you can create larger and smaller pieces, which will melt at different rates and provide more interest in both texture and flavor.

What is the secret to making soft chewy cookies?

There are a few secrets to making soft and chewy cookies. One is to use cornstarch in the recipe. This helps produce softer, thicker cookies. Another secret is to use more brown sugar than white sugar. This results in a moister, softer cookie. Finally, an extra egg yolk increases chewiness.

What makes cookies more soft and chewy?

There are a few key things that will result in softer, chewier cookies. First, using more brown sugar than white sugar will give the cookies a moister texture. This is because brown sugar contains molasses, which adds moisture to the dough. Second, adding an extra egg yolk will also make the cookies more chewy. This is because egg yolks contain fat and protein, both of which help to add structure and stability to the dough. Finally, using cornstarch in the recipe will also help to create a softer cookie. This is because cornstarch absorbs moisture from the dough, resulting in a thicker consistency that helps the cookies keep their shape while baking.

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