Chocolate Toffee Chip Cookies

***sent in by playwthpen***

 

These are a variation of the classic Nestle Toll House cookie recipe

 

2 ¼ c. all purpose flour
1 tsp. baking soda
1 tsp. salt
1 c. butter, softened (use salted)
¾ c. white granulated sugar
¾ c. brown sugar, packed
1 tsp. vanilla extract (I used maple liqueur; amaretto or grand marnier would also work)
2 eggs
1 ½ c. chocolate chips (I use the 60 percent cacao Guittard chips - 1 12 oz package; Hershey's dark chocolate chips could be used)
1 8 oz package Heath brickle bits (= 1 1/3 c.)

 

Preheat oven to 375 F. Grease a 15x10-inch jelly roll pan. Combine flour, baking soda and salt in small bowl. Beat butter, both sugars and vanilla in large bowl until creamy. Add eggs one at a time, beating well after each. Gradually beat flour mixture into butter mixture. Stir in chips and brickle pieces. Spread into prepared pan and bake 20-23 minutes or until golden brown.

TO MAKE INDIVIDUAL COOKIES

Use a cookie sheet and bake as per recipe, but check frequently