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Chocolate Chip Toffee Cookies | A Spin on the Best
These Chocolate Chip Toffee Cookies are a spin on the best chocolate chip cookie recipe! They're one pot and packed with gooey chocolate chunks and toffee pieces.
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 25 -30 cookies
Ingredients
- 1 cup 225gr / 2 sticks unsalted butter
- 3 1/4 cups 415 gr all-purpose flour
- 1 1/4 tsp baking powder
- 1 tsp baking soda
- 1 tsp kosher salt
- 1 1/2 320 gr packed brown sugar
- 1/2 100 gr sugar
- 2 eggs
- 2 tsp vanilla bean paste or extract
- 12 oz 340 gr chopped bittersweet or dark chocolate
- 1 cup 100 gr toffee pieces
Instructions
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Preheat oven to 350° F. Line 3-4 large baking trays with parchment paper.
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In a large sauce pan, slowly melt butter over low heat. (While the butter is melting, very roughly chop the chocolate, leaving some larger pieces and some small ones.)
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Remove pan from heat. Whisk both sugars into sauce pan until combined. Add eggs and whisk to combine. Whisk in vanilla.
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Stir in all the dry ingredients in one go (flour, baking powder, baking soda, and kosher salt). Add chopped chocolate and toffee, gently fold until chocolate and toffee is just mixed in.
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Using a small ice cream scoop or rolling a couple of tablespoons of dough in your hands to form a cookie, place on lined baking sheets 3" apart*. Bake for 12-15 minutes or until the tops of cookies are browned and the cookies are still soft.
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Let cookies cool on baking tray. Cookies will keep in an airtight container for up to 7 days and in the dough will keep in the freezer for 4 3-4 months (see note below).
Recipe Notes
* once formed and before baking, cookies can be frozen in a single layer and taken from freezer and baked at 350° for 15-20 minutes. (Hooray for fresh baked cookies on the regular!)