These Toffee-Chocolate Chip Cookie Bars are a variation on the traditional Toll House Chocolate Chip Cookies my mom made when I was growing up. They are chewy, chocolatey and caramel-y deliciousness! High altitude adjustments included in Notes section.
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon table salt
- 1 cup unsalted butter (2 sticks), softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 cup toffee (Heath Bar) chips – See Note
- 1 cup semisweet chocolate chips
- 1 cup chopped pecans, toasted
- Preheat oven to 350 degrees. Line a half-sheet pan (13 by 18-inch) with parchment paper.
- In a medium mixing bowl, whisk together the flour, baking soda and salt. Set aside.
- Using an electric mixer with the paddle attachment, beat butter until creamy. Beat in granulated sugar and brown sugar until blended. Beat in vanilla extract. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in toffee chips, chocolate chips and nuts. Cover and refrigerate dough for 30 minutes.
- Spread dough in prepared pan by placing small clumps around the pan. Top with a piece of waxed paper. Push down on the paper to spread the dough evenly in the pan. Remove the paper and bake for 18 to 20 minutes, or until light golden brown.
- Cool completely in pan on a wire rack. Cut into bars and serve.
Heath Bar chips: if you can’t find these in your grocery store, buy a few Heath candy bars (Almond Roca candy would also work), put in a zip top baggie, and smash into bits!
High altitude: Increase flour by 1/4 cup. Increase vanilla by 1/2 teaspoon. Increase oven temperature to 375 degrees and reduce cook time to 15 to 17 minutes.
Make ahead: Dough can be prepared, covered and refrigerated for up to 3 days. Let sit at room temperature just until pliable enough to spread in the pan.