Description
Bake the best Chewy Toffee Chocolate Chip Cookies! Not too sweet, with crunchy toffee and rich chocolate in every bite.
Ingredients
Units
Scale
Dry ingredients
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
Wet ingredients
- 1 cup unsalted butter, room temperature
- 1 cup light brown sugar, packed
- 1/4 cup granulated white sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
Mix ins
- 200 g dark chocolate chunks from 2 full-size chocolate bars, save a bit for topping
- 2/3 cup Skor toffee chips
- 1/2 teaspoon flakey sea salt, optional
Instructions
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Preheat your oven to 325°F (165°C). Line a baking sheet with parchment paper and set aside.
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In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
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In a large bowl, beat the butter, brown sugar, and granulated sugar on medium speed until light and fluffy, about 3 minutes.
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Add the eggs, one at a time, followed by the vanilla extract. Mix until fully combined, scraping down the sides of the bowl as needed.
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Add the flour mixture to the wet ingredients, mixing until just combined. Do not overmix.
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Using a spatula, gently fold in the chocolate chunks and Skor toffee chips until evenly distributed throughout the dough. (Leave some chocolate chunks to the side to top off the scoops)
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Cover the dough with plastic wrap and refrigerate for at least 1 hour (DO NOT SKIP THIS STEP!). Overnight is ideal.
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Scoop out dough to form 2 inch balls (around 3 tablespoons). Space the scoops about 3-4 inches apart on the baking sheet. (They spread a lot, I had 6 cookies in one sheet)
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Bake for a total of 16 minutes if using the pan-banging method: After 10 minutes of baking, open the oven and, using oven mitts, lift the baking sheet and bang it down on the oven rack a few times. This will cause the cookies to deflate and create crinkles (credit to Sarah Keiffer’s technique from the Vanilla Bean Blog!). Repeat the banging step after 3 minutes and then bake for 16 minutes in total.
If you choose to skip the banging step (cookies will be less chewy in the middle), bake the cookies for a total of 18 minutes.
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(Optional) Sprinkle flakey sea salt on each cookie while still hot.
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Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Refrigerating the dough is essential to prevent the cookies from spreading too much and to achieve the correct texture.
- This recipe is designed to be “not too sweet.” If you prefer sweeter desserts, add an additional 1/4 cup of each sugar.
- For an extra chewy and crinkly texture, try the pan-banging method as described. (Credit to Sarah Keiffer from the Vanilla Bean Blog!)
- Prep Time: 1 hour 15 mins
- Cook Time: 16 mins
- Category: Cookies