These. Are. Amazing. 'Nuff said. Seriously, if you like cookies, milk chocolate, or toffee - go make these stat. If not, you might be some kind of wierd alien from another planet who has the abilities to resist milk chocolate and toffee. I am not one of you. Sadly, their powers are too much for me.
Really, though. Let's talk about these cookies. I made them out of a pretty little cookie book called The Art of the Cookie. I added milk chocolate chips, omitted the pesky little sliced almonds that were ruining my party, and underbaked them slightly. Don't worry, they're still totally cooked, just extra chewy-ish, and kinda gooey ;)
Chewy Toffee Triangles with Milk Chocolate Chips
2 1/4 cups flour
1 tsp baking powder
1 cup (2 sticks) salted butter at room temp
1 cup white sugar
1 cup packed dark brown sugar
2 large eggs
1 tsp vanilla extract
6 oz toffee pieces
6 oz milk chocolate chips
Preheat the oven to 350 degrees and prepare a 9"x13" baking pan. First, butter the baking dish, then line it with parchment paper, overlapping it on each side.
In a large bowl whisk together the flour, baking powder, and salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugars until smooth and fluffy, 2 to 3 minutes. Add in each egg, one at a time, until just incorporated. Beat in the vanilla.
With the mixer on low, slowly add in the flour mixture until combined. Add in the toffee pieces and milk chocolate chips and combine.
Scoop the mixture into the prepared baking pan and smooth out with an offset spatula. Bake for 25-30 minutes. Let cool in the pan for at least 1 hour before removing and slicing into 18 triangles.
Recipe adapted from The Art of the Cookie.