If you think one-bowl, no-mixer, super-easy, crazy-delicious cookies that look and taste like they came right from a fine bake shop are impossible? Guess again!
Does that statement seem like an impossibility?
Nope, in fact the recipe is yours for the baking today – you can throw them together almost as fast as you can say, One Bowl Toffee Bar Chocolate Chip Cookies!
Does life sometimes get just too busy to bake? Too busy to spend time much in the kitchen? I totally get it. We’ve had a crazy, non-stop (but, at the same time, very fun) summer, with family arriving from London, a trip to Minneapolis, trying to staying connected with church, family and friends, keeping up the garden and a wonderful, endless stream of grandchildren coming and going every time we turn around.
Honestly, it seems that life is speeding up instead of slowing down. Do you ever feel that way? Or maybe it’s just me slowing down and therefore everything else seems like it’s going in fast motion. Hmmm, not sure…
Anyway, I find myself needing more quick, easy recipes that can be squeezed into this fast-paced lifestyle. Recipes that don’t make a big mess or use lots of dishes and equipment that will need to be cleaned. Of course, it goes without saying that these recipes must have wonderfully delicious results.
Recipes like that are few and far between, but I’m happy to say these cookies check all the boxes!
It took a while to get this one right, but it’s ready now and I think you’re going to love it. After trying a number of unsuccessful versions, I wasn’t expecting much when I took the first bite of this batch. I was immediately shocked – they were so delicious! I said to Scott, “Oh my gosh, I think I’ve found the cookie of my dreams!”. I handed him a plate with one large, slightly warm cookie and a tall glass of cold milk. He too, was quite smitten and agreed with my assessment.
The cookie dough is easily stirred together with one bowl and a wooden spoon, or sturdy spatula, in less than 10 minutes. That means in way less than an hour you can go from, “old Mother Hubbard” to a full cookie jar – delicious cookies with crisp, buttery edges, moist chewy centers, all chocked full of crushed toffee bars and chocolate chips.
But do they pass the “kid test”? Absolutely!
Because these cookies are so easy to make, they’re perfect for a children’s baking project. Scott and I started a new tradition this year with our grandchildren. Each one of our older grandchildren spend a few days with Grammy and Papa Scott, on their own.
Since there’s four children (in our daughter’s family), this individual, one-on-one attention is quite special. Last week, it was Elle, our eight-year-old’s turn and we had lots of fun, taking a jewelry-making class, going thrift shopping, swimming, watching movies, eating special dinners and just hanging out together. One afternoon, I let her try out this cookie recipe – she had the dough put together in the blink of an eye.
Well okay, maybe the fingernails gave her a bit of an advantage…
You’ve heard of a green thumb, right? How about a flour arm?
You can buy toffee bits at most larger grocery stores in the chocolate chip section, but I prefer to purchase toffee candy bars (Skor, Daim or Heath) and cut them up with a sharp knife for nice big, crunchy chunks of toffee. If you’re in a huge rush (as I often am), the toffee bits will be just as delicious.
If they last, the cookies will keep nicely stored at room temperature in an airtight container. They also can be made in advance and stashed in the freezer. Just take them out several hours ahead of time and allow them to completely thaw.
Pick up some toffee bars and chocolate chips next time you’re at the market. You probably have everything else you need for the cookies. Don’t be surprised if family, friends, co-workers, etc. think you stopped at a fine bakery. I won’t tell, it can be our little one-bowl, no-mixer, super-easy, crazy-delicious secret.
Don’t let the butter completely melt. Start with cold butter right from the refrigerator. Give it 20-30 seconds in the microwave on high power. It should be soft and starting to melt like shown in the picture below. If you let the butter get completely melted, the cookie dough will be runny and the cookies will be flat and thin.
After the flour is completely incorporated, the dough should easily form a ball and leave the sides of the bowl. If it’s runny and doesn’t form a ball, add a bit more flour.
LOTS OF PEOPLE ASK WHAT KIND OF COOKWARE, SMALL APPLIANCES, CUTLERY, ETC. I USE IN THE KITCHEN. HERE’S WHAT I USED TO MAKE THIS RECIPE.Print
One Bowl Toffee Bar Chocolate Chip Cookies
One Bowl Toffee Bar Chocolate Chip Cookies – no-mixer, super-easy and crazy-delicious! They look and taste like they came right from a fine bake shop!
- Yield: 16-24
- Category: Dessert
- 10 tablespoons salted butter (142g)
- ¾ cup light brown sugar
- ¼ cup white sugar
- 1 teaspoon vanilla extract
- 2 egg yolks (from large eggs)
- 1 ½ cups all purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon kosher salt
- ¾ cup semi sweet chocolate chips
- 4 1.4 ounce bars toffee bars , (like Heath, Daim or Skor bars)
- Preheat oven to 325˚F. Line two sheet pans with parchment paper. Unwrap toffee bars and, with a sharp knife, cut them into bite size pieces. Set aside.
- Place butter in a microwave-safe bowl (2 quart size is perfect. I use this one almost daily). Microwave on high power for 20-30 seconds or until butter is starting to melt and has become soft. Don’t let it melt completely, as the dough will be runny and the cookies will not have a good texture. (see picture in post)
- Add sugars and mix with a wooden spoon or sturdy spatula until smooth and all brown sugar lumps are dissolved. Add vanilla and egg yolks, then stir again until smooth.
- Add the flour and sprinkle the baking soda and salt over the top. Stir just until all flour mixture is incorporated and dough pulls away from sides of bowl. See “Tips” at the end of the post.
- Add 1/2 cup of the chocolate chips and half of the toffee bits. Stir to combine. Reserve remaining chocolate chips and toffee bits.
- Scoop up dough with a spoon or an ice cream scooper of your choice and place on prepared sheet pan. Leave 1 1/2-2 inches between each cookie. I like fairly large cookies and use a 2-inch ice cream scoop with a 3 tablespoon capacity.* Press a few of the reserved toffee pieces and chocolate chips onto the top and sides of each dough scoop for a pretty look. (If you’re in a hurry, just add all the chips and toffee pieces into the dough in step 5.)
- Bake for 12-15 minutes or until cookies are light golden brown. Allow to cool for a few minutes on the pan, then transfer to a cooling rack.
An ice cream scoop is perfect for making uniform size and shape cookies. I like the scoops with a trigger release. I have them in all different sizes for cookie making. They also work great for meatballs.
Don’t let the butter completely melt. Start with cold butter right from the refrigerator. Give it 20-30 seconds in the microwave on high power. It should be soft and starting to melt like shown in the picture in the post. If you let the butter get completely melted, the cookie dough will be runny and the cookies will be flat and thin.
After the flour is completely incorporated, the dough should easily form a ball and leave the sides of the bowl. If it’s runny and doesn’t form a ball, add a bit more flour. See picture in post.
This recipe is easily adapted. Don’t like toffee? Add something you like – M&M’s, dried cherries, walnuts, pecans, macadamia nuts, peanut butter chips…. The sky and your imagination are the only limits!