Toffee Chocolate Chunk Cookies
Bakery-style cookies with crisp edges, soft centers, buttery toffee bits, and chunks of melty chopped chocolate.
Servings: 24 cookies
Calories: 180kcal
Cost: 2
Equipment
- large mixing bowl
- electric mixer
- medium mixing bowl
- rubber spatula
- cookie scoop (2 tbsp)
- parchment-lined baking sheets
- wire cooling rack
Ingredients
- 1 cup unsalted butter, softened
- 3/4 cup packed brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/4 cups toffee bits
- 1 1/4 cups coarsely chopped dark chocolate
Instructions
- Cream butter, brown sugar, and granulated sugar together until light and fluffy, about 2 to 3 minutes.
- Beat in eggs one at a time, mixing well after each addition, then beat in vanilla extract.
- Whisk flour, baking soda, and salt together in a separate bowl, then gradually mix into the wet ingredients until just combined.
- Fold in toffee bits and chopped chocolate by hand until evenly distributed.
- Cover and chill the dough for at least 1 hour and up to 24 hours.
- Preheat oven to 350°F. Scoop dough into 2-tablespoon balls and place 2 inches apart on parchment-lined baking sheets.
- Bake for 11 to 13 minutes, until edges are golden brown and centers still look slightly underdone.
- Cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
Store in an airtight container at room temperature for up to 5 days. Cookie dough can be frozen, scooped into balls, for up to 3 months. Bake straight from frozen, adding 1 to 2 extra minutes.