Chocolate Chip Toffee Crunch Cookies

These taste just how you would imagine a perfect TOLLHOUSE cookie 

would taste if you bought one fresh! 

I just love these cookies with the little toffee bits and mini chocolate chips.

They've got that perfect buttery-ness and chewy-ness

every delicious cookie should have, coming right out of the oven!

And they stay that way the next day and the next day and the next day...

As my husband put it:
"These cookies are seriously dangerous!"

Because you'll never be so tempted by any other cookie as you will with these!

Ingredients:
makes 2 dozen cookies

1/2 c butter (room temp)
1/2 c shortening (room temp)
3/4 c brown sugar
1/4 c sugar
1 egg (room temp)
1 tsp vanilla
1 3/4 c flour
1/2 tsp salt
1/2 tsp baking soda
1/2 c Heath toffee bits
1/2 c mini chocolate chips

Instructions:

1. Beat 1/2 c butter, 1/2 c shortening, 3/4 c brown sugar and 1/4 c sugar.
2. Add 1 egg and 1 tsp vanilla.
3. Add 1 3/4 c flour, 1/2 tsp salt and 1/2 tsp baking soda. Don't over mix.
4. Mix in 1/2 c Heath toffee bits and 1/2 c mini chocolate chips.
5. Bake in 350 degree oven for 11-13 minutes 

Instructions with pictures

Beat 1/2 c butter, 1/2 c shortening, 3/4 c brown sugar and 1/4 c sugar.

Add 1 egg and 1 tsp vanilla.

nice picture of an egg huh?

Add 1 3/4 c flour, 1/2 tsp salt and 1/2 tsp baking soda. Don't over mix.

Mix in 1/2 c Heath toffee bits and 1/2 c mini chocolate chips.

Bake in 350 degree oven for 11-13 minutes 

(Use parchment paper on baking sheets)

(I stored the cookie dough in the fridge in-between batches, and cooked the latter batches for 13 minutes).

TO AVOID FLAT COOKIES:

As soon as your cookies come out of the oven,

grab 2 cookie spatulas

 and from all sides squeeze your cookie together to make it more crinkly.

I like crinkly cookies!