Thin and Chewy Toffee Cookies
User Reviews
4.6
Thin and Chewy Toffee Cookies
Description
Thin and Chewy Toffee Cookies rely on creamed butter with both granulated and light brown sugars to build a sweet base, complemented by vanilla extract and eggs. Baking soda and salt balance the dough's lift and flavor. Flour is carefully measured, and the recipe suggests adding an extra 1/4 to 1/3 cup if a thicker cookie is desired. The standout ingredient is the toffee bits, which provide rich caramel notes and a bit of crunch. Cookies are dropped by heaping tablespoon-sized balls, spaced well apart, and baked at 375°F until edges are set but centers remain soft, yielding a chewy texture.
The baking temperature is crucial; higher temps preserve chewiness by baking cookies quickly without spreading too much. Oven variations may require adjustments, with convection baking calling for lower temperatures. Allowing cookies to rest briefly after baking helps them set.
Ingredients
- ¾ cup butter softened to cool room temperature, salted
- ¾ cup granulated sugar
- ¾ cup light brown sugar packed
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 2 egg large
- 2 ¾ cups all-purpose flour see note
- 1 ½ to 2 to 2 cups Toffee bits (or chocolate covered toffee bits)
Instructions
- Preheat the oven to 375 degrees F (see note!). Line two large rimmed baking sheets with parchment paper. Lightly grease with cooking spray and set aside.
- In a large bowl with a handheld electric mixer or in the bowl of a stand mixer fitted with the paddle attachment, combine the butter, granulated sugar, brown sugar, baking soda and salt. Mix until well combined, 1-2 minutes, scraping down the sides of the bowl as needed.
- Add the vanilla and eggs and mix until the batter is light and fluffy, 1-2 minutes, scraping down the sides of the bowl as needed.
- Add the flour and toffee bits and mix until no dry streaks remain.
- Scoop the cookie dough into heaping tablespoons (I use my #40 cookie scoop) and roll into balls. Place about 2 inches apart on the prepared baking sheets and bake for 10-11 minutes until edges are set and very slightly golden - the middles will still be soft for a chewy cookie (bake longer for a crispier cookie).
- Let the cookies rest for a minute or two on the baking sheets before removing to a wire rack to cool completely.
Notes
- Bake at 375°F to keep cookies thin and chewy; lower oven temperature if they overbrown or bake too quickly.
- If using convection bake, set oven to 325-350°F to avoid overbaking.
- Consider baking a test cookie first to fine-tune time and temperature for your oven.
- For thicker cookies, increase flour by 1/4 to 1/3 cup to reduce spreading and add structure.
Nutrition Information
Show DetailsNutrition Facts
Serving: 36Cookies (2 to 3 Dozen Depending on Size)
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Cookie | |
| Calories | 161kcal | 8% |
| Carbohydrates | 22g | 7% |
| Protein | 1g | 2% |
| Fat | 7g | 11% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 30mg | 10% |
| Sodium | 115mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 15g | 30% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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