The 12 Days of Christmas Cookies: Toffee Chocolate Chip Cookie Bars
With all the Christmas and holiday food sales I was able to find some pretty good deals on chocolate chips and other fabulous-tasting "chips" to throw into something wonderful. On today's shopping trip nothing sounded more decadent that a handful of chocolate and a taste of crumbled toffee. Into the cart went milk chocolate chips and chocolate toffee chips. While on the subject of cookies and this "bake-off" I voluntarily signed my family up for, I realized that we needed to mix things up to keep it fresh. I have had so many batches of cookies and with me not eating sugar we have had to pawn bags off on neighbors and friends.
Not too bad of a deal if you ask me, however- I decided for a special occasion as tasty as toffee I needed to make something other than the traditional round cookie. My husband suggested cookie squares and into a casserole dish they went! The key is to pull them out of the oven when the sides have become a golden color but the center is still a little gooey. As they sit and cool, or even sit in their cookie tin or storage bag they will harden so you don't want to over-cook these or they wont have that soft gooey texture.
Chocolate chip cookies are always a game of temperature, time and preference, but if you have a family who likes both gooey and fully-hardened cookies there is room for both in one pan. Naturally, if you slice the cookies into 1-2 inch squares, you will have a whole outer layer of cookies that are a little more done than the rest, and for those who like cookies that ooze sweet chocolate in your mouth, try eating a warm center piece for maximum softness.
Toffee Chocolate Chip Cookie Bars
1 1/2 Sticks Cold Margarine
2/3 Cup Packed Brown Sugar
1/2 Cup Sugar
1 Large Egg
1 Teaspoon Vanilla
2 Cups All Purpose Flour
1/2 Teaspoon Baking Soda
1/4 Teaspoon Salt
1/2 Cup Chocolate Toffee Bits
1/2 Cup Milk Chocolate Chips
Cooking Spray
Preheat oven to 350 degrees. In a large mixing bowl or stand mixer add margarine, brown sugar, sugar, egg and vanilla. Mix together with beaters or paddle attachment on medium speed until well blended. Add flour, baking soda, salt and blend on a low speed until completely combined and well stirred. Add toffee bits and chocolate chips. Stir by hand or on a very low speed until all chips are mixed well. Grease a 9 x 13 glass casserole dish well with cooking spray. Add entire cookie dough to greased dish and spread around with a greased spatula until even and flat. Place into preheated oven for 20 minutes or until brown around the edges. Remove from heat and let sit for 30 minutes until slicing. Using a butter knife, slice cookie bites into 1-2 inch squares and place onto a plate lined with wax paper. Serve warm or at room temperature.
(About 12 Servings)
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