Chocolate Toffee and Butterscotch Chip Cookies

I live a fairly standard, and boring life at this point in time. Don’t get me wrong, I don’t get that bored and I do everything I can to remain active, and occupied. It’s in my DNA and I often tell my wife that I really do not sit down and relax until about 4:00 p.m., and that is usually less than 10 minutes before I get up and get cooking dinner for the family.  When the troop arrives back home from their day I get verbally bombarded with the doings of the day and then everyone (for the most) goes in hiding until dinner. I try to absorb as much information from what everyone is saying for continued conversation around dinner time. The great thing is one anyone comes home and says something like ‘I had the best (insert best thing) ever today!’ To me, that is always a challenge. The best? Really? That always sparks in interest to make something better, and this was my challenge this past week; the Chocolate Toffee and Butterscotch Chip Cookies.

After that came out of the conversation, I immediately began thinking about the combination and as I made way too many cookies during the holiday season, I figured I had enough baking hours up my sleeve to concoct another great cookie, and one that would be up for competition. Then I thought, “I am curious if she goes elsewhere and says things like ‘I had the best thing for dinner last night!'”. I’m hoping that sentence structure is correct, but oh well, you get the point!

These cookies were not only awesome, but they were gone within one day! Keep in mind, these cookies are one of those great dump and go, adding everything to the bowl, mixing, and dumping and mixing. Scoop and bake. Love this.

Let’s get started.

Ingredients

• 1 cup unsalted butter, room temperature
• 2 1/4 cups of all purpose flour
• 1/2 cup cocoa powder
• 1 tsp salt
• 1 tsp baking soda
• 1 cup light brown sugar
• 1/2 cup sugar
• 2 whole eggs
• 1 tsp vanilla extract
• 1 cup Heath Toffee bits
• 1 cup chocolate chips
• 1 cup butterscotch chips
• 1/2 cup pecans, crushed (optional)
• parchment paper, optional

Start by preheating your oven to 375 degrees.

In a mixer add the butter, granulated sugar, brown sugar and vanilla extract and until it gets nice and creamy. Add in the eggs, one at a time, and get them nice and incorporated, and then slowly begin adding in the flour mixture. As the mixer is going on medium, add in the chips, pecans, and toffee bits. Make sure all of the chips get nicely mixed, and always feel free to stop the mixer and scrape down the inside of the bowl, and continue to mix. Remove the bowl, cleaning off the attachment into the bowl for excess dough, and get ready to form.

Feel free to leave out the nuts if you have an allergy, but as my daughter says she doesn’t like nuts in her cookies, I always look for opportunities to prove her wrong. I won’t tell her, but I won on this one as well!

Take your baking sheets, and line them with parchment paper, or lightly butter/grease the tray.

Take a tablespoon (I have no patience for that measurement in cookie forming), or so, of the dough and place it onto the cookie sheet. Continue dropping them on the tray about a couple of inches away from one another and enough to fit on a tray. Use multiple trays if you have them.

Place in the preheated oven and bake for about 10 minutes or until the cookies look baked.

Remove them from the oven, and move to a cooling rack. Be patient for about 5 minutes (during this time bake more cookies), and then give them a try. Warm, they are awesome. Cooled, they are amazing. These get a little extra crispy in some places because I add more light brown sugar (and I love that).

Did I compete? Yes. Did I please my family? Yes. Sometimes that is all that matters on a somewhat boring day. Hope you enjoy!

BTW, what are some food things you have had recently that have really stood out? Right now, I’m somewhat addicted to garlic dill pickles. Go figure.

Chocolate Toffee and Butterscotch Chip Cookies

Dax Phillips

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Course Dessert

Servings 20

Ingredients

  

• 1 cup unsalted butter room temperature
• 2 1/4 cups of all purpose flour
• 1/2 cup cocoa powder
• 1 tsp salt
• 1 tsp baking soda
• 1 cup light brown sugar
• 1/2 cup sugar
• 2 whole eggs
• 1 tsp vanilla extract
• 1 cup Heath Toffee bits
• 1 cup chocolate chips
• 1 cup butterscotch chips
• 1/2 cup pecans crushed (optional)
• parchment paper optional

Instructions

 

• Start by preheating your oven to 375 degrees.
• In a mixer add the butter, granulated sugar, brown sugar and vanilla extract and until it gets nice and creamy. Add in the eggs, one at a time, and get them nice and incorporated, and then slowly begin adding in the flour mixture. As the mixer is going on medium, add in the chips, pecans, and toffee bits. Make sure all of the chips get nicely mixed, and always feel free to stop the mixer and scrape down the inside of the bowl, and continue to mix. Remove the bowl, cleaning off the attachment into the bowl for excess dough, and get ready to form.
• Feel free to leave out the nuts if you have an allergy, but as my daughter says she doesn’t like nuts in her cookies, I always look for opportunities to prove her wrong. I won’t tell her, but I won on this one as well!
• Take your baking sheets, and line them with parchment paper, or lightly butter/grease the tray.
• Take a tablespoon (I have no patience for that measurement in cookie forming), or so, of the dough and place it onto the cookie sheet. Continue dropping them on the tray about a couple of inches away from one another and enough to fit on a tray. Use multiple trays if you have them.
• Place in the preheated oven and bake for about 10 minutes or until the cookies look baked.
• Remove them from the oven, and move to a cooling rack. Be patient for about 5 minutes (during this time bake more cookies), and then give them a try. Warm, they are awesome. Cooled, they are amazing. These get a little extra crispy in some places because I add more light brown sugar (and I love that).