Toffee Candy, Butterscotch, and Chocolate Chip Cookies

Trust me, you have to try these toffee candy, butterscotch, and chocolate chip cookies.They only take about 10 minutes to mix and then another few hours in the refrigerator to get ready to be sliced and baked.

From the outside, they may look like your average chocolate chip cookie, but inside, they are loaded up with these!

My absolute most favorite candy bar. I am in big trouble by the way. There are way too many extras of these in my house. I read the weight of the bar incorrectly and thought it was 1/4 ounce instead of 1.4 ounces (time to dump the cheater reading glasses). Must resist. Thank goodness I double checked the grams and realized there was no way you could get 16 Heath Bars into 30 cookies. Drama, drama, drama. If I can hold out, Halloween is right around the corner.

Fun fact about the candy in these cookies? Sometimes the pieces will melt out and create a little mini side tab on the cookies. Kind of a little handle for neatly eating the cookie, right?

Hints for making these cookies:

1. Use good parchment paper. The original recipe recommended buttering the parchment but I didn't bother. The paper I used was nonstick, and the cookies lifted off easily. I recommend Reynolds parchment or the precut parchment from King Arthur Flour (which is what I used). (After I bake cookies on the paper, I wipe it off and use it later as a sling when lifting bread dough into a screaming hot cast iron Dutch oven. )
2. The dough will not slice neatly because of all of the chips and candy. Don't stress. Just sort of form the dough into a disk and bake them. They'll be fine. 
3. If you can, use a scale to measure the ingredients. It will give you peace of mind.

Toffee Candy, Butterscotch, and Chocolate Chip Cookies

Adapted from Slice & Bake Cookies: Fast Recipes from your Refrigerator or Freezer
This is the perfect holiday baking cookbook. So far I have loved everything I've baked from this book.
Makes about 30 cookies.

Ingredients

2 C/255 g unbleached all-purpose flour

1/2 tsp baking soda

1/4 tsp salt

1 tsp espresso powder or instant coffee

1 T water

3/4 C unsalted butter

1/2 C firmly packed/ 100 g light brown sugar 

1/4 C/50 g granulated sugar
2 large eggs
1 tsp vanilla extract
1 1/2 C/255 g semisweet chocolate chips
1 C/170 g butterscotch chips
4 oz/ 115 g toffee candy (such as Heath or Skor) coarsely chopped

Instructions

1. Whisk the flour, baking soda, and salt together in a bowl and set aside. 
2. Mix the coffee and the water in a small measuring cup to dissolve. 
3. In the bowl of a stand mixer, cream the butter and sugars on medium speed for about a minute. 
4. Add the eggs, vanilla, and coffee water mixture and mix for another minute. 
5. With the speed set on low, add the flour mixture and mix until just blended. 
6. Fold in the chips and toffee candy bits. 
7. Spread a large piece of plastic wrap on the counter and place half of the dough onto it. Roll it into a log that is about 1 13/4 inch in diameter. Wrap it and refrigerate it for 3 to 24 hours (you many also freeze it for up to 30 days). Repeat with the other half of the dough.
8. Place a rack in the center of the oven and preheat the oven to 350 degrees F.
9. Slice the dough about 3/4 inches thick and place the disks about 3 inches apart on parchment lined baking sheets. 
10. Bake one sheet at a time for about 13 minutes.. 
11. Allow the cookies to cool for about 15 minutes on the sheets, and then move them to a cooling rack. 
12. Store in a sealed container at room temperature for up to 3 days. If they last that long.