A Bountiful Kitchen: Toffee and Chocolate Chip Cookies with Salted Chocolate Drizzle

Are you a chocolate and toffee lover? Me too. As a kid, my mom loved Heath Bars. She always had a stash hidden in the kitchen cupboard. I loved the thin piece of toffee dipped in chocolate.
A perfect marriage of sweet, chocolate, salt and toffee. How good would that be in a soft and chewy cookie?
So good you could eat the whole batch without sharing.
Notice I said could, not would.
From my kitchen to yours.
Happy baking.

scoop and place on cookie sheets.

flatten out just a bit with your palm, then place in oven.

this is one of my cookie baking secrets. right after they are
out of the oven, reshape the cookies if they are not perfectly round.
push the edges inward with a small spatula to form a neat circle.
The cookies have to be hot, or they won't be pliable.

After the cookies are cooled, drizzle with chocolate

sprinkle with coarse sea salt while chocolate is still soft.
Like my SALT container?

try to not eat the whole batch.

Toffee and Chocolate Chip Cookies with Salted Chocolate Drizzle
A Bountiful Kitchen
print recipe

1 cup butter, slightly softened (microwaved for 20 seconds)
1 1/2 cups sugar
3/4 cup light brown sugar
2 eggs
2 teaspoons vanilla
2 3/4 cups flour
1 teaspoon baking soda
1 teaspoon coarse sea salt
1- 8 oz package Heath English Toffee Bits, Bits of Brickle (sold next to chocolate chips)
1 1/2 cups semi sweet chocolate chips for cookies

topping:
1 1/2 cups semi sweet chocolate chips for drizzle
flaked or coarse salt

Preheat oven to 350 convection or 375 regular bake.
Cream butter and sugars using low speed on mixer, just until smooth. Do not over beat.
Add two eggs and vanilla. Mix just until incorporated and smooth, about 20 seconds.
Add flour, soda, salt, Heath Toffee Bits and 1 1/2 cups chocolate chips to mixing bowl. Mix just until flour disappears.
Scoop cookies onto cookie sheet, I used a 1 1/2 inch cookie scoop.
Place on parchment paper or lightly greased cookie sheet.
Bake for 10 minutes or just until golden.
Remove and let cool completely on cookie sheet.
After cooled completely, place the remaining 1 1/2 cups chocolate chips in a Ziploc bag. Microwave for about 30 seconds or until chocolate is softened and melted enough to drizzle.
Press the melted chocolate toward one corner of the bag. Squeeze out any excess air, fold down the top of the bag and snip a tiny corner of the bag off. Drizzle the chocolate over the cookies and sprinkle immediately with flake or coarse sea salt.
Let the cookies sit until the chocolate is set up.
Makes about 30 cookies.