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Toffee Chocolate Chip Cookies

Chewy Toffee Chocolate Chip Cookies for Ultimate Bliss

Experience the bliss of Toffee Chocolate Chip Cookies, where gooey chocolate meets crunchy toffee bits in an irresistible treat.
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Prep Time 30 minutes
Cook Time 14 minutes
Chilling Time 24 minutes
Total Time 1 hour 18 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 2 sticks Unsalted Butter Adds richness and moisture; browning enhances the nutty flavor.
  • 0.5 cup Granulated Sugar Contributes sweetness and aids in browning; slightly reduce if you prefer less sweetness.
  • 1 cup Dark Brown Sugar Infuses deep flavor and moisture; can substitute with light brown sugar if needed.
  • 1.5 cups All-Purpose Flour Provides structure and texture; whole wheat flour can add a nutty taste.
  • 1 cup Bread Flour Enhances chewiness; substituting with all-purpose flour alters the total amount needed.
  • 1 teaspoon Baking Soda Essential for the cookie's rise; do not substitute.
  • 0.5 teaspoon Baking Powder Helps create a lighter texture; omit if you prefer denser cookies.
  • 1 teaspoon Fine Sea Salt Elevates flavor; kosher salt works too but adjust the amount.
  • 1 teaspoon Instant Espresso Powder Intensifies chocolate flavor; omit if you don’t have any on hand.
  • 2 large Eggs Adds moisture and richness; ensure they're room temperature for better incorporation.
  • 1 Egg Yolk Adds moisture and richness; ensure they're room temperature for better incorporation.
  • 2 teaspoons Vanilla Extract Delivers aromatic sweetness; opt for pure vanilla for superior flavor.
  • 10 ounces Semisweet Chocolate, chopped Provides the main chocolate flavor; chocolate chips can be used but may create a different consistency.
  • 1 cup Toffee Bits Introduces sweetness and crunch; Heath brand is a fan-favorite, or you can make your own for a personal touch.
  • Flaky Sea Salt Complements sweetness with a savory hint; sprinkle on top right before serving.

Equipment

  • Medium saucepan
  • Mixing bowl
  • Whisk
  • Electric mixer
  • Spatula
  • Cookie scoop
  • Baking sheets
  • Parchment paper

Method
 

Cookie Preparation
  1. In a medium saucepan, melt 2 sticks of unsalted butter over medium heat, swirling occasionally until browned.
  2. Once cooled, add ½ cup of granulated sugar and 1 cup of dark brown sugar to the butter and mix until smooth.
  3. In a separate bowl, whisk together 1½ cups of all-purpose flour, 1 cup of bread flour, 1 teaspoon of baking soda, ½ teaspoon of baking powder, 1 teaspoon of fine sea salt, and 1 teaspoon of optional instant espresso powder.
  4. Add 2 large eggs and 1 additional egg yolk to the cooled mixture, along with 2 teaspoons of vanilla extract; mix gently.
  5. Gradually fold the dry mixture into the wet, mixing until just combined. Then, fold in 10 ounces of chopped semisweet chocolate and 1 cup of toffee bits.
  6. Wrap the dough tightly in plastic wrap and refrigerate for at least 24 hours.
  7. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
  8. Scoop out balls of dough onto the sheets, leaving space between each. Bake for 12-14 minutes until the edges are golden and centers are gooey.
  9. Use a round cookie cutter to reshape the cookies into perfect rounds immediately after baking.
  10. Optionally, sprinkle with flaky sea salt before cooling on wire racks.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 8gSaturated Fat: 5gMonounsaturated Fat: 2gCholesterol: 25mgSodium: 120mgPotassium: 60mgFiber: 1gSugar: 10gVitamin A: 100IUCalcium: 20mgIron: 0.5mg

Notes

Refrigerating the dough for at least 24 hours enhances flavor and texture. Use a cookie scoop to ensure uniformity.

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