Saturday was a day that just called for cookies. You know you've had those days. But I wanted something different than the usual chocolate chip cookies & I had some Heath bits that I'd been wanting to use up. I came across this recipe & knew it would be a winner. The cookies are so good & have a wonderful chewy texture. The perfect snack for canasta time!
Chocolate Chip Toffee Crunch Cookies
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup butter, softened
3/4 cup white sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
1 1/2 cups of semi sweet chocolate chips
1/2 cup of toffee pieces
1/2 cup of slivered almonds
Preheat oven to 375° F. Combine flour, baking soda and salt in a small bowl and mix thoroughly. Beat butter, white sugar, brown sugar and vanilla extract in large bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually stir in the flour mixture then stir in the chocolate chips, toffee chips and almond slivers. Drop small spoonfuls onto an ungreased baking sheet. Bake for 9 to 11 minutes or until golden brown. Cool on wire racks.
Recipe courtesy of: For the Love of Cooking
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