Toffee Chocolate Chip Cookies
Soft, sweet, and buttery, these toffee cookies are loaded with crunchy toffee bits and gooey chocolate chips. Every last bite of these cookies will melt in your mouth!
Servings 24 Cookies
Calories 150kcal
Equipment
- Medium sized mixing bowl
- Large Mixing Bowl
- Spatula
- Measuring cups and spoons
- cookie scoop (optional)
- Cookie sheets
- parchment paper
Ingredients
- 1 1/3 Cups flour
- ½ Teaspoon baking soda
- ½ Teaspoon cornstarch
- ½ Teaspoon salt
- 7 Tablespoons butter unsalted and softened
- 1 Cup brown sugar
- 1 Large egg
- 2 Teaspoons vanilla
- 1 Cup Chocolate chips I used mini chocolate chips this time
- 1 ½ Cups toffee baking bits
Instructions
- In a medium sized mixing bowl combine the dry ingredients including flour, baking soda, cornstarch, and salt until well combined. Set aside.
- In a large bowl, cream together the softened butter and brown sugar until light and fluffy. This works well with an electric mixer, but you can also cream together with a silicone spatula. Next add the egg and vanilla and combine until well mixed.
- Add the dry ingredients and mix until a dough forms and the dry ingredients are well comobined. Fold in the mini chocolate chips and toffee bits.
- Scoop the cookie dough into dough balls and smooth with your hands. Place all of the dough balls on a baking sheet and chill for at least 2 hours.
- Preheat the oven to 350 degrees. Line a baking sheet with parchment paper and place the dough balls two inches apart on the prepared pan. Press each ball down just a little with your hand.
- Bake in the preheated oven for 10 to 12 minutes. The edges will just begin to brown but the centers will still be soft and gooey. Let the cookies cool on the pan for a few minutes to allow them to continue firming up, then transfer 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!
Nutrition
Serving: 24g | Calories: 150kcal | Carbohydrates: 24g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 24mg | Sodium: 102mg | Potassium: 36mg | Fiber: 1g | Sugar: 19g | Vitamin A: 189IU | Calcium: 20mg | Iron: 1mg