It's October!! Bring. On. The. Cozy.
I know it's October 10th but this morning we woke up to cool (chilly-ish!) weather and it made me so excited all of a sudden for October. I think it may be on of my favorite months of the year! I still like summer best but October is so fun as a stand alone month because it's right before the holidays, is filled with pumpkins, has pumpkin spice foods, has candy, and Halloween. Oh, and it's Sibbie's birthday month (more on this later)!!
All of these things inspired me to make homemade toffee.
And then stuff it into a perfectly good chocolate chip cookie (which are also amazing on their own).
These cookies are one of my best creations YET. They are crispy on the edges, chewy in the middle, sweet from the chocolate, and salty from the toffee. The toffee melts in the oven a bit and adds a gorgeous little crackle at the edge of some of the cookies.
If this isn't what Octobers are made of I don't know what else is.
I made these as kind of an experiment one afternoon and it was last week right before National Night Out. Our neighbors had a potluck at our cul-de-sac and I brought these cookies. It was everybody else's idea to bring cookies too because my cookies were one of at least 5 different kinds of cookies.
So I was thinking no one would eat my cookies.
By the end of the night I asked my neighbor if she wanted to take them all to her work because we cannot keep them around the house, but when I went to grab them they were all gone!!
Moral of the story: you should make these cookies STAT. That is all.
Toffee Chocolate Chip Cookies
makes approx. 2 dozen cookies
for the homemade toffee
- 6 tbl. butter, cubed
- 1/2 cup sugar
- 2 tsp. light corn syrup
- 1 tbl. water
- 1 tsp. salt
- 1/2 tsp. vanilla extract
for the cookies
- 2 1/2 cups flour
- 1 tsp. baking soda
- 1 tsp. salt
- 2 sticks butter, melted and cooled slightly
- 1 cup white sugar
- 1/2 cup brown sugar
- 1 tsp. vanilla
- 2 large eggs, at room temperature
- 1 cup chocolate chips
- 1 cup toffee chips
for the toffee: Line a large sheet pan with parchment paper or a baking mat.
In a medium saucepan over medium heat, melt the butter. Stir in the sugar, corn syrup, water, salt, and vanilla extract and bring to a simmer. Stir frequently, and watch as sugars begin to caramelize, which will take about 5-7 minutes.
When mixture turns a caramel brown color, turn off the heat. Pour onto the prepared baking sheet and leave to harden. This will take about 2 hours.
Break up into pieces and chop into chips.
for the cookies:
Combine flour, baking soda, and salt in a medium bowl.
Beat together butter, sugars, and vanilla until creamy. Add in eggs, one at a time. Stir in flour mixture until combined. Stir in chocolate and toffee chips. Rest in refrigerator for 1 hour or until chilled. Scoop out in rounded spoonfuls (I use a 1 1/4 tbl. cookie scoop).
Preheat oven to 375°F. Line a large baking sheet with parchment paper.*
Bake for 10-12 minutes. Baking time will vary depending on how chilled the dough is. Cookies are done when edges are crisp and golden brown.
*Toffee will melt and ooze out of cookies so use parchment paper for easy cleanup!