Chocolate chip biscuits (cookies) get an upgrade with the addition of English toffee bits. Toffee–Chocolate Chip Biscuits pictured with Roly-Poly Jam Cake and Cherry Garibaldi Biscuits.
This recipe makes enough for guests to enjoy more than one and perhaps to take some home as a parting gift.
Ingredients
- ½ cup unsalted butter, softened
- ½ cup firmly packed light brown sugar
- ¼ cup granulated sugar
- 1 large egg
- 1 cup plus 3 tablespoons all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- ½ teaspoon vanilla extract
- ½ cup mini semisweet chocolate chips
- ½ cup English toffee bits
Instructions
- Preheat oven to 375°. Line several rimmed baking sheets with parchment paper.
- In a large bowl, beat together butter, brown sugar, and granulated sugar with a mixer at medium-high speed until light and creamy, 2 to 3 minutes. Beat in egg and vanilla extract.
- In a medium bowl, whisk together flour, baking soda, and salt until blended. Add flour mixture to butter mixture, beating well until combined. Stir in chocolate chips and toffee bits.
- Using a levered 1-teaspoon scoop, drop batter onto prepared baking sheets. Refrigerate until chilled, approximately 15 minutes.
- Bake until edges of biscuits (cookies) are golden brown, 5 to 7 minutes, rotating baking sheets halfway through baking time. Let sit on baking sheets for 2 minutes. Transfer biscuits to wire racks and let cool completely. Store biscuits in an airtight container with layers separated by wax paper.