Ultra chewy cookies with delicious butterscotch chips and chocolate toffee bits.
These super chewy cookies are the result of me being sick and not feeling like being in the kitchen. You know fall is here when everyone becomes ill with viruses and head colds. Blah. I feel terrible.
I know how much you love my Chocolate Chip Cookie recipe. They are only the best cookies ever. Well, I took that same recipe and made a few adjustments. And I added butterscotch chips and chocolate toffee bits.
This resulted in the chewiest butterscotch crunchy toffee cookie. It’s pure cookie satisfaction!
I started with my chocolate chip cookie base. I’m using all of the same ingredients, just different amounts and the addition of cornstarch. The cornstarch made these cookies extra soft while the added egg yolk added chewiness. The perfect combination.
Since this recipe calls for melted butter, it is important to chill the dough.
Chilling the dough will keep the cookies from spreading too much. The cookie dough should be refrigerated for no less than 2 hours. If you don’t have the time to wait for the dough to chill then prepare the dough the night before. You can even go ahead and roll the cookies out. Place the cookie balls on your baking sheet, cover them with plastic wrap, and then pop them in the refrigerator. All you will have to do the next day is transfer the cookies to the oven and wait 12 minutes for them to bake. Read More…