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Toffee Chip Cookies

December 20, 2012

[Photograph: Robyn Lee]

Swapped by Jaclyn Einis. Recipe from Mama Einis.

These recipes from our annual Serious Eats Cookie Swap are provided by Serious Eats staff, friends, and family. They have not been tested by our recipe team.


  • 2 1/2 cups all purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 cup (2 sticks) unsalted butter
  • 1 1/2 cups sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 1/2 cups chopped heath bar pieces (You can find bags of chopped heath bar in the baking section at the mkt)


  1. Sift flour, salt and baking soda and set aside. Beat together butter and sugar. Beat in eggs one at a time, then add vanilla. Alternatively beat in heath bar and flour mixture until well blended.

  2. Refrigerate a day or more till firm. Don't wrap in foil; it will stick. [Note: I saw some newfangled non-stick foil, but haven't tried it yet]

  3. Preheat oven to 350°F. Line cookie sheets with parchment paper, and spoon out cookie dough the size of a large marbles, balls 3 inches apart.

  4. Bake 9-12 minutes. Take out when edges start to brown (or before if you prefer your cookies on the undercooked side).

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