Dessertscoleycooks5.0
Chocolate Toffee Chip Cookies
These Chocolate Toffee Chip Cookies are crispy-chewy, buttery, sweet, a little salty and absolutely to die for! The only thing that can make a great chocolate chip cookie better is the addition of rich, caramelly chunks of toffee. These cookies are the perfect indulgence for Christmas, but a welcome treat any time of year.
👥 22 Servings⏱️ Prep & Cook: 50 min⏳ Prep: 30 min🔥 Cook: 20 min👤 Nicole Gaffney📖 coleycooks
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- saucepan
- pan
- oven
📝 Preparation Steps
1
Make the Toffee:
2
Line a shallow dish with parchment paper and set aside.
3
Add butter, sugar and salt to a medium saucepan over medium-low heat. Cook, while whisking constantly, until it forms a cohesive mixture and turns the color of light peanut butter, about ⏱️ 8 minutes. Do not rush this step by using high heat, or the toffee may separate or burn.**
sugar6 tablespoons¼ cups granulated sugar1½ cup dark brown sugar
4
Pour toffee onto the parchment lined dish, then refrigerate or freeze (I stick mine outside in the cold) until solid.
5
Cut into relatively large chunks, about ½-inch in size - making sure there are at least 25 or more pieces. Separate the large pieces from the other smaller bits and set both aside.
6
Make the Cookies:
7
Cream together the butter, granulated sugar, brown sugar and salt with an electric mixer until light and fluffy, about ⏱️ 3 minutes.
sugar6 tablespoons¼ cups granulated sugar1½ cup dark brown sugar
8
Add each egg one at a time, being sure to fully incorporate the first one before adding the second. Add the vanilla and beat for ⏱️ 30 seconds.
9
Add the flour and baking soda and mix until just incorporated. Be sure not to overmix the dough at this point or it can get tough.
10
Add the reserved small bits of toffee (not the large chunks) and chocolate chunks, then mix until evenly distributed*
11
Preheat the oven to 350℉ and line a few sheet pans with parchment (without parchment the toffee may stick).
12
Scoop out medium-large balls (about 3-tablespoons) and place them on the sheet pan with plenty of space to spread - I fit 6 to a pan.
13
Place a chunk or two of toffee in the center of each ball of cookie dough and gently press in to secure.***
14
Bake for ⏱️ 7 minutes, then take the pan out of the oven and bang it on the counter, then place it back and continue cooking for 3-5 more minutes (about ⏱️ 10-12 minutes total), or until the cookies are golden around the outside. Bang them again once more on the counter when they're done.****
15
Let cool on the pan. Best eaten within 2-3 days.
Nutrition Facts
calories
290 kcal
fat Content
16 g
serving Size
1 serving
fiber Content
1 g
sugar Content
23 g
sodium Content
194 mg
protein Content
3 g
trans Fat Content
0.5 g
cholesterol Content
46 mg
carbohydrate Content
35 g
saturated Fat Content
10 g
unsaturated Fat Content
5 g
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