I don’t really get all the hype for Trader Joe’s.
If you type in a Google search for ‘Why Trader Joe’s Is The Best’ there are 8,360,000 results, so that store is getting a lot of love.
I went to a Trader Joe’s once, in 2011, when I was visiting a friend in Portland, Oregon. It’s a great store, for sure, but nothing in there really blew my mind. It could possibly be that the stores here in my pocket of New England are really well stocked with high quality produce and locally made specialties from savory to sweet. No tiki themes, though.
But, the TJ fan club is strong amongst my pals. I have one good friend who wants to organize a Trader Joe’s shopping club in which whoever makes the 1.5 hour drive to the nearest store will take with them the wish lists of the other club members.
So what does any of this have to do with today’s cookies?
I received a package of Trader Joe’s English Toffee for Christmas. I rarely purchase toffee since I make my own all the time, but this stuff was really good. Buttery, crisp and rolled in almonds it’s a total treat. (Thanks again, C!)
Instead of using toffee candy bars in the Chocolate-Toffee Cookies, I chopped up 4 of the Trader Joe’s toffee bars. They added a flavor element that was really special. If you have some on hand, give it a try in this, or your favorite, chocolate chip cookie recipe.
2 1/3 cups flour
3/4 teaspoon baking soda
1 cup unsalted butter, softened
1 cup light brown sugar
1/2 cup granulated sugar
2 teaspoons vanilla extract
1 cup semisweet chocolate chips
8 ounces chocolate-toffee bars, chopped or 4 pieces of Trader Joe’s English toffee, chopped
1. Preheat oven to 375℉. Line baking sheets with parchment paper.
2. Stir together flour, baking soda and salt in a medium bowl. Set aside.
3. In a mixing bowl, beat together butter and both sugars until light and fluffy, about 3 minutes. Beat in egg and vanilla.
4. On low speed, gradually add in flour mixture. Beat for 2 minutes. Stir in chocolate chips and toffee.
5. Drop dough by tablespoonfuls onto prepared baking sheets.
6. Bake at for 12 minutes or until golden. Cool for 5 minutes on baking sheet then transfer cookies to wire rack to cool completely.
Makes 4 dozen cookies
Recipe slightly adapted from Recipe.com
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