Chocolate Chip Cookies with Toffee Bits and Himalayn Salt
My dear friend and fellow blogger, Jessica Ryan posted this amazing recipe on her PAGE today and I could not resist reposting it. You know what we will be making in our house this weekend!!! Bon Appetit!!!
image @gimletsytle
Adapted from www.jessicagordonryan.com
INGREDIENTS:
1 1/4 cups all-purpose flour
1 tsp baking soda
1/2 cup salted butter at room temperature, 1 stick
1/2 cup packed light brown sugar
1/3 cup sugar
1 large egg at room temperature
1 tsp vanilla extract (I used milk chocolate)
1 1/2 cups semisweet chocolate chips
1 1/2 cups toffee bits
1 tsp baking soda
1/2 cup salted butter at room temperature, 1 stick
1/2 cup packed light brown sugar
1/3 cup sugar
1 large egg at room temperature
1 tsp vanilla extract (I used milk chocolate)
1 1/2 cups semisweet chocolate chips
1 1/2 cups toffee bits
INSTRUCTIONS:
Preheat oven to 350 degrees.
Line a baking sheet with parchment paper or a nonstick silicone liner.
Add flour and baking soda to a mixing bowl and whisk together. Set aside.
To the bowl of a stand mixer, add softened butter and both sugars.
Beat with paddle attachment for about 2 minutes, until mixture is lights and fluffy.
Add egg and vanilla, beat on low until well combined.
Gradually add the flour mixture, continue to beat on low until well combined. (About 2-3 times)
Add chocolate chips and toffee bits and blend slowly on lowest speed.
Using a small ice cream scoop, scoop the dough onto parchment paper about 2 inches apart. I baked 9 cookies per sheet.
Bake about 10 until the cookies are just golden brown.
Sprinkle sea salt over the tops of the cookies and let cool on a wire baking rack
Try not to eat them all at once! 😉
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