Chocolate Chip Toffee Cookies
Soft, sweet, and buttery, these chocolate chip toffee cookies are loaded with crunchy toffee bits and gooey chocolate chips. Every last bite of these cookies will melt in your mouth, and they are perfect for sharing!
Equipment
- Medium sized mixing bowl
- Large Mixing Bowl
- Rubber Spatula
- Measuring cups and spoons
- cookie scoop (optional)
- Baking sheets
- Parchment paper OR cooking oil
Ingredients
- 1 1/2 cups flour
- ½ teaspoon baking soda
- ½ teaspoon cornstarch
- ½ teaspoon salt
- 1/2 cup butter unsalted and softened
- 1 cup brown sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 cup chocolate chips
- 1 cups toffee pieces can use plain or chocolate covered toffee bits
Instructions
- In a medium sized mixing bowl add flour, baking soda, cornstarch, and salt, Mix until well combined then set to the side.
- In a large bowl add the softened butter and brown sugar. With an electric mixer mix the butter and sugar together until light and fluffy. Crack the egg into the butter mixture and add the vanilla. Combine the butter with the egg and vanilla with an electric mixer until well mixed.
- Add the flour mixture to the wet ingredients and mix with an electric mixer until a dough forms and there are no more dry ingredients in the bowl.
- Pour the chocolate chips and toffee bits into the cookie dough and mix until just combined. Chill the cookie dough for 30 minutes.
- Line a baking sheet with parchment paper or lightly spray a baking sheet with cooking oil. Preheat the oven to 350 degrees.
- Place the dough balls two inches apart on the prepared baking sheet, about 6-8 cookies per pan.
- Bake in the oven for 10 to 12 minutes. The edges will just begin to turn a golden brown and the centers will still be soft and gooey. Then transfer cookies to a wire cooling rack to finish cooling. Enjoy!
Notes
Softening the butter helps the cookies to spread correctly. To soften the butter start by slicing it into about a dozen small pieces. Let the butter sit on the counter for five minutes, then start creaming it with the sugar. You can also soften the butter by setting the stick on the counter 20-30 minutes before you're ready to bake. Do not microwave butter to soften it, or your cookies will spread too much!
Chilling the dough is an important step. Chilling the dough helps keep the butter colder in the dough, which also helps keep the cookies from spreading too much.
Giving these cookies a sprinkle of course sea salt right before baking them brings out the delicious buttery toffee flavor even more!
If you can't find toffee pieces in the baking aisle, you can buy Heath bars and chop them up to use in these cookies.
Nutrition
Calories: 220kcal | Carbohydrates: 28g | Protein: 2g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 32mg | Sodium: 124mg | Potassium: 74mg | Fiber: 1g | Sugar: 21g | Vitamin A: 287IU | Vitamin C: 0.03mg | Calcium: 21mg | Iron: 1mg