Ingredients for Award Winning Soft Chocolate Chip Toffee Cookies
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter
- ½ cup vegetable shortening
- ¾ cup packed brown sugar
- ¾ cup granulated sugar
- 1 (3.4 ounce) package instant vanilla pudding mix
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups semi-sweet chocolate chips
- 1 cup toffee bits
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How to Make Award Winning Soft Chocolate Chip Toffee Cookies
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk together 3 cups all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon salt. Set aside.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter, softened, ½ cup vegetable shortening, ¾ cup granulated sugar, and ¾ cup packed brown sugar until light and fluffy.
- Beat in 1 (3.4 ounce) package instant pudding mix (vanilla, butterscotch, or coconut cream) until well combined.
- Add 2 large eggs and 1 teaspoon vanilla extract. Beat until just combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in 2 cups chocolate chips and 1 cup toffee bits (or nuts).
- Drop rounded tablespoons of cookie dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Bake for 10-12 minutes, or until the edges are golden brown and the centers are still slightly soft.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
63g
Fat
24g
Carbs
7g
