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These Chocolate Toffee Cookies take the perfect soft and chewy chocolate chip cookie to the next level. They are easy to make and couldn't taste better.

Chocolate Toffee Cookies

These soft and chewy chocolate chip cookies are taken to the next level with chunks of crunchy toffee. They are easy to make and are a great dessert!
Course Dessert
Cuisine American
Prep Time 10 mins
Cook Time 12 mins
Total Time 22 mins
Servings 36 cookies
Calories 142

Ingredients

  • 2 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon kosher salt
  • 1 cup unsalted butter (room temperature)
  • 1 ½ cups brown sugar (firmly packed )
  • 1 teaspoon pure vanilla extract
  • 2 large eggs
  • 1 cup milk chocolate chips
  • 1 cup chocolate nut toffee candies (roughly chopped (See's toffee-ettes or almond roca))

Instructions

  • Preheat oven to 400° F. Prepare two baking sheets by lining with either parchment paper or a silpat liner.
  • In small bowl, mix flour, baking soda, and salt.
  • In stand mixer, cream butter and brown sugar on medium speed until light and fluffy, about 2-3 minutes. Add vanilla and egg, mixing well. Add flour mixture, and mix slowly to incorporate, then beat to blend well for the least amount it takes to fully incorporate the ingredients. Stir in chocolate chips and toffee pieces.
  • Drop batter in 2-tablespoon portions about 2 inches apart on baking sheets.
  • Bake in a 400° oven until edges of cookies are brown but an area about 1 inch wide in the center is still pale, 7-12 minutes.
  • Let cookies cool on pan about 5 minutes, then transfer to cooling racks with a spatula. Serve warm or cool. Store in an airtight container or freeze for longer storage.

Notes

  • Recipe makes 3 dozen cookies. Serving size based on one cookie.
  • Oven temperatures vary widely and bake at different rates. I give a cooking time of 7-12 minutes, but that will depend on your oven, the type of baking sheet you use, what level your rack is, etc. 
  • Always be sure to let them sit on the hot baking sheet for a good five minutes after you pull them from the oven. This will prevent them from getting overly brown while still allowing the center to cook.
  • If you don't want to use an electric mixer to cream the butter, you can brown the butter in a pan and then mix everything by hand. Brown butter would be an amazing compliment to the buttery sweet toffee pieces in these homemade chocolate cookies!

Nutrition

Calories: 142kcal | Carbohydrates: 19g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 24mg | Sodium: 73mg | Potassium: 26mg | Fiber: 1g | Sugar: 12g | Vitamin A: 186IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 1mg