I wasn’t sure when I’d be sharing this with you all, but now seems as good a time as any.


A few weeks ago, we started looking at houses.  To me, it still feels crazy and impossible to fathom moving less than two years after settling into our current home, but there seem to be so many factors pushing us towards that decision.


We moved closer to the city to open up job opportunities for me (even though it meant a much longer commute for Luke), and while it did enable me to teach last year, I have since left that realm for a much more satisfying, and most importantly, less stressful career in international education services.


Now, we both work well north of the city, and a few of our close friends have left, or are planning to leave the Boston area in search of greener pastures.  So, while I get stuck at every red light on my daily grind through town to the highway, I dream of an alternative.  I do the same when I can hear my neighbor shouting obscenities at her kids or dog at all hours.


Basically, I like the idea of moving in a northward direction, but the thought of putting our house on the market and all the work involved in that process terrifies me.  And then there’s the whole aspect of timing the buying and selling, and sometimes it all just makes my head spin.  So let’s make some delicious toffee chip cookies and take our minds off momentous life decisions, or maybe just the fact that it’s Monday.

Two Years Ago: Black and White Cookies

One Year Ago: Chocolate Chip Cookie Dough Fudge

Brown Butter Toffee Chip Cookies

Prep Time: 1 hour, 10 minutes

Cook Time: 10 minutes

Total Time: 1 hour, 20 minutes

Yield: Makes about 2 dozen cookies


  • ½ cup (1 stick) unsalted butter, browned and cooled
  • ¼ cup sugar
  • ½ cup packed light brown sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 ¼ cups all-purpose flour
  • ½ tsp baking soda
  • ¼ tsp salt
  • ½ tsp cinnamon
  • ½ cup toffee pieces
  • ¾ cup semi-sweet chocolate chips


  1. Preheat oven to 350 degrees F and line two baking sheets with parchment paper or silicone mats. Set aside.
  2. In a large bowl, beat together the butter, sugar, and brown sugar until well combined. Beat in the egg until well blended. If the mixture seems loose, that’s ok. Stir in the vanilla.
  3. Add the flour, baking soda, salt, and cinnamon. Mix until just combined. Fold in the toffee bits and chocolate chips. Let the dough chill in the fridge for one hour. With 10 mins left in the chill time, preheat oven to 350 degrees F and line two baking sheets with parchment paper or silicone mats.
  4. Scoop the dough onto the prepared baking sheets leaving, at least an inch of space between the cookies. Bake for about 10 mins minutes, or until the cookies are lightly golden. Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Enjoy!

Adapted from Evil Shenanigans

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