Do you ever find yourself needing several dozen cookies and not sure which recipe to choose from??? Well, look no further. These gooey, sweet cookies are full of chocolate and toffee and the perfect size. Not to big, not to small. This batch will whip out about 58 cookies. So just shy of 5 dozen usually. I love this recipe as it will satisfy any sweet craving.
These are perfect for any holiday! To change them up I will press some holiday M&Ms into the tops just before baking!
Looking for more crowd pleasing desserts? Check out my Cookie Bars and my Texas Sheet Cake!
Ingredients
Just the Basic Cookie Dough Ingredients!
- Shortening
- brown sugar
- milk
- vanilla
- eggs
- flour
- salt
- baking soda
- semi sweet morsels
- mini semi sweet morsels
- toffee pieces
Instructions
Taking the time to cream the first few ingredients is so important as it ensures the sugar is well dispersed and adds air into the mixture. Beat in the egg. When adding the dry ingredients mix just until combined. No need to over mix and make a tough cookie. 🙂 I love to use my Kitchen Aid stand mixer for this recipe. It makes it easier to incorporate all the ingredients. Especially mixing in all those chocolate chips and toffee! If you bake regularly for large groups, do yourself a favor and get the larger mixer. It makes your life so much easier!
Variations
- Change this recipe up with every holiday! I will use the multi chocolate colored chips at Christmas!
- Use holiday colored M&Ms to press into the tops for extra holiday spirit!
- Nuts! Substitute ¾ cups of the chips for ¾ cups of pecan pieces.
Equipment
We have already discussed the need for a good large sized Kitche Aid....it is HERE.
Another amazing thing to have is an extra large baking sheet. Make sure it will fit in your oven and then GET ONE! They can hold 20 cookies easily on a sheet with room to spread. I absolutely LOVE MINE. Here is the brand I love most as it is heavy duty, disperses heat so well and is made right here in the USA!
Parchment Paper...make your life easy and throw away the mess!
Cookie scoops are amazingly easy on the hands and make your cookies uniform. I use THIS SIZE for this recipe.
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Storage
Once cooled I cut a square piece of the left over parchment paper from one of the pans the size of a slice of bread. Place all the cookies into your airtight container and place that square piece of paper on top and add a slice of bread. The cookies will pull moisture from that bread and keep them soft until you are ready to serve!
Crowd Pleasing Recipes
Chocolate Chip Toffee Cookies for a Crowd
Ingredients
- 1 ½ cups shortening
- 2 ½ cups light brown sugar packed
- 4 tablespoon milk
- 2 tablespoon vanilla
- 2 eggs
- 2 ½ cups flour do not pack
- 1 ½ teaspoon salt
- 1 ¼ baking soda
- 1 ½ cups semi sweet chips
- ¾ cups mini semi sweet chips
- ¾ cups toffee the ones with choc is best
Instructions
- Heat oven to 375℉. Line baking sheets with parchment paper.
- Combine shortening, sugar, milk and vanilla in bowl of mixer. beat at medium speed until well combined. Add egg and mix until combined.
- Add flour, salt and baking soda. Starting on low mix into wet ingredients just until completely combined.
- Add chips and toffee. Stir in until well incorporated.
- Using a medium cookie scoop, scoop dough onto prepared pans.
- Bake time is 8-10 minutes depending on oven. I bake mine right at 9 ½ minutes.
- The cookies should be slightly golden on edges and shine should be just gone from top. They will look slightly soft but will continue to bake slightly on the hot pan. Cool 2 minutes on the pan, then remove to cooling racks.
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