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Quarantine Kitchen: Comfort Food Edition: Toffee Chocolate Chip Cookies

10/30/2020 08:06:54 AM


Dorothy, Maggie & Lucy Paler


  • 2/3 cup chopped pecans
  • 1/3 cup milk chocolate chips
  • 1 cup Heath bar milk chocolate English toffee bits, plus 1/4 cup for the topping, separated
  • 1/4 cup quick oats
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon freshly squeezed lemon juice
  • 1 large egg, room temperature
  • 1/2 cup unsalted butter, softened
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/3 cup plus 1 tablespoon light brown sugar
  • 1/3 cup plus 1 tablespoon granulated sugar
  • 1 cup plus 2 tablespoons all-purpose flour

Kitchen Supplies:

  • 2 baking sheets
  • parchment paper
  • electric mixer (hand mixer is fine)
  • large mixing bowl
  • rubber spatula
  • tablespoon measuring spoon 
  • spatula
  • wire cooling rack


  1. Preheat oven to 300 degrees and line two cookie sheets with parchment paper
  2. Cream together butter and sugars with electric mixer on medium speed for 2 minutes
  3. Add egg, vanilla, lemon juice, and then mix on low speed for 30 seconds until incorporated. Mix on medium speed for an additional 2 minutes. Scrape down sides of bowl as needed
  4. Add flour, outs, baking soda, salt and cinnamon, then mix on low speed until just combined. Be sure not to overmix the dough!
  5. Use a rubber spatula to fold in the chocolate chips, toffee and nuts.
  6. Scoop out 8 tablespoons of cookie dough and roll it into a ball. Repeat until you have 12. Place them on the prepared baking sheets, about 2 inches apart.
  7. Bake for 20-22 minutes.  The cookies don't always brown a lot, so don't be afraid to take them out even if they aren't totally golden brown.They will continue to make on the cookie sheet when they are removed from the oven.
  8. Remove from oven and leave them sit on the cookie sheet for 10 minutes before transferring to a wire rack.
January 24, 2021 11 Sh'vat 5781