My Favorite Chocolate Chip Cookies
Slightly crisp outside, slightly chewy inside. A perfectly balanced chocolate chip cookie.
Servings: 18 cookies
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon baking soda
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 3/4 cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 3/4 cup semisweet chocolate chips
- 1/3 cup 60% cacao bittersweet chocolate chips
- 1/3 cup toffee bits
Preheat oven to 350°F. Line a cookie sheet with parchment paper.
In a medium bowl, whisk together flour, salt and baking soda.
In a separate large bowl, beat butter with granulated sugar and brown sugar.
Mix eggs and vanilla into butter mixture.
Gradually stir in flour mixture until all ingredients are fully combined.
Stir in chocolate chips and toffee.
Scoop cookie dough into golf ball sized balls and place onto parchment lined baking sheet. Leave 2 ½ inches between cookies. Bake 15 to 17 minutes or until edges start to turn golden brown. Remove cookie sheet from oven and transfer the cookies from the parchment to cooling racks.