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–+ servings
Sweet Chocolate Chip

Sweet Chocolate Chip Bliss: Melt-in-Your-Mouth Cookies

Experience the delightful melt-in-your-mouth Sweet Chocolate Chip cookies, enriched with toffee and a rich buttery flavor.
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Prep Time 30 minutes
Cook Time 14 minutes
Chilling Time 10 minutes
Total Time 54 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookies
  • 1 cup Salted Butter softened to room temperature
  • 1 cup Confectioners' Sugar
  • 1 teaspoon Vanilla Extract
  • 2 cups All-Purpose Flour can be swapped with gluten-free flour
  • 1 cup Mini Chocolate Morsels can be replaced with larger chunks
  • 1/2 cup Toffee Pieces optional but recommended

Equipment

  • mixing bowl
  • electric mixer
  • baking sheet
  • Parchment paper
  • cookie scoop

Method
 

Step-by-Step Instructions for Sweet Chocolate Chip
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Cream the softened butter and confectioners' sugar in a mixing bowl for 2-3 minutes until light and fluffy.
  3. Add the vanilla extract and mix until well combined.
  4. Gradually add the all-purpose flour to the mixture, mixing just until a soft dough forms.
  5. Fold in the mini chocolate morsels and toffee pieces until evenly distributed.
  6. Shape the dough into 1-inch balls and place them on the baking sheet, flattening the tops slightly.
  7. Chill the shaped dough in the refrigerator for 5-10 minutes before baking for better shape.
  8. Bake for 12-14 minutes until just set and lightly golden around the edges.
  9. Cool on the baking sheet for 5 minutes before transferring to a cooling rack.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 22gProtein: 1gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 15mgSodium: 50mgPotassium: 30mgSugar: 10gVitamin A: 200IUCalcium: 10mgIron: 0.5mg

Notes

Store cookies in an airtight container at room temperature for up to 1 week, or refrigerate for up to 2 weeks. Freeze baked cookies for up to 3 months.

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