These super simple toffee chip cookies are thick and chewy and a perfect way to satisfy a sweet craving. Or satisfy a bunch of hungry teens.
2 scant cups all-purpose (plain) flour
1/2 tsp. salt
1 tsp. baking (bicarb) soda
2/3 cup butter, room temperature
1 cup golden caster (superfine) sugar
1 large egg
2 tsp. vanilla extract
3/4 cup toffee bits
Whisk flour, salt and baking soda together in a bowl and set aside.
Beat the butter and sugar until fluffy, then beat in the egg and vanilla.
Add the flour and fold until just combined, then add the toffee bits and mix until just incorporated. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes.
Preheat oven to 350 F and line a baking sheet with parchment paper.
Put walnut sized scoops of dough onto the sheet, leaving a bit of space between them to allow for spread.
Bake for about 12 minutes until starting to brown underneath. They’ll be soft so let them cool on the baking sheet for a few minutes before transferring to wire rack to cool completely.