This adaptation of the standard Tollhouse Cookie recipe is a bit lighter in sugar. I used milk chocolate chips here, but you can use semi-sweet or bittersweet chips or chunks if you prefer. I love the addition of kosher salt sprinkled on top just prior to baking. Fletch, not so much. Hence, it's optional.
2 1/4cupsall-purpose flour
2sticks unsalted butterroom temperature
2/3cupsalted roasted cashewschopped
1/2cuptoffee chipsHeath bar bits found in baking aisle
kosher or sea saltoptional
Preheat oven to 375° and line 2 baking sheets with parchment.
Stir together flour, baking soda and salt in a bowl. Set aside. Beat butter and sugars with electric mixer on medium speed until very light and fluffy, about 3 minutes. Lower the speed, then beat in eggs, one at a time, and vanilla. Scrape down sides of bowl as needed. Again, with mixer on low speed, gradually add flour mixture about 1/2 cup at a time. Scrape down sides again, then stir in the nuts, toffee and chocolate chips.
Chill the cookie dough for at least 30 minutes. Scoop out heaping tablespoonfuls of dough and place on parchment-lined cookie sheet about 2 inches apart (12 to a pan is perfect). Dampen your hand a bit, shake it off so you aren't dripping all over, then carefully flatten the balls a bit with the palm of your hand. Sprinkle a tiny bit of salt on each cookie.
Bake for 9 - 11 minutes or until cookies are just turning golden around the edges. Cool on a wire rack and store in an airtight container for up to a week.