Chocolate Chip Cookiest

Better than the Best of Betty Crocker!

This is a new one for me. Katy had cookies ready to eat in under an hour, which I think is pretty fast. I took a couple of photos which you can see below.  They came out of the oven looking good: moist and flat-ish so that they had the crispy/chewy thing going on. The toffee flavor is almost imperceptible, but adds a nice interesting quality to the taste. We have too many cookies for two people to eat.

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1 cup (2 sticks) butter, softened
2 cups of packed brown sugar
2 eggs
2 tsp vanilla extract
2.5 cups all purpose flour
1 tsp sea salt (table salt will work)
1 tsp baking soda
1.5 tsp baking powder
1/2 of a 12 oz bag of semi-sweet chocolate chips
1/2 of a 12 oz bag of milk chocolate chips
(the more chips the better.)
1/4 cup Heath toffee bits

Preheat your oven to 360 degrees. Cream together the butter and brown sugar. Add the eggs and vanilla, and beat until it gets creamy. Now add the dry ingredients: flour, baking soda, baking powder, and sea salt.  And then mix in the chocolate chips and toffee.

Drop rounded tablespoons onto an ungreased cookie sheet. Bake for 10-12 minutes, or until the edges are golden brown. It’s best to allow the cookies to cool on the cookie sheet for a minute and then remove and put them on a cooling rack. Eat! Yum!