Toffee Chocolate Chip Cookies
User Reviews
4.9
Toffee Chocolate Chip Cookies
Description
The recipe begins by melting butter and mixing it with dark brown sugar to create a caramel-like sweetness. Eggs and extra yolks are added for richness, followed by vanilla extract for aroma. A combination of flour, baking soda, and salt is stirred in just until combined to avoid tough cookies. Toffee bits and semisweet chocolate chips are folded in last, delivering textural contrast and bursts of flavor.
Dough is recommended to chill for at least 30 minutes, preventing excessive spreading and helping flavors meld. Cookies are portioned by medium scoops and baked at 375°F until edges turn golden brown while centers remain soft. Cooling on the baking sheet before transferring to racks preserves their tender texture.
These cookies are suitable for snack or dessert, providing a balance of buttery richness with sweet toffee crunch. Measuring flour carefully avoids dense results, and mixing by hand prevents overworking the dough. Estimated nutrition values offer guidance for portioning.
Ingredients
- 1 cup butter
- 1 ½ cups dark brown sugar packed
- 1 egg large egg plus 1 yolk
- 1 tablespoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 3/4 teaspoon kosher salt or scant 1/2 teaspoon table salt
- 1/2 cup Toffee bits
- 1 ½ cups semisweet chocolate chips
Instructions
- Preheat oven to 375 F. Line baking sheets with parchment paper or silicone baking mat.
- Melt butter in a heavy saucepan.
- Add brown sugar to a large bowl.
- Pour melted butter over sugar.
- Stir to combine butter and sugar. Let stand 5 minutes.
- Add egg and egg yolk; stir to combine.
- Stir in vanilla extract.
- Add flour, baking soda, and salt. Stir until just combined.
- Stir in toffee bits and chocolate chips.
- I like to chill the dough for at least 30 minutes to give the ingredients a chance to meld.
- Using a medium cookie scoop (1.5 tablespoon), drop scoops of dough 2 inches apart on prepared cookie sheet.
- Bake for about 8-12 minutes, or until the edges of the cookies are golden brown.
- Let cool on cookie sheet for 5 minutes. Remove to wire rack to finish cooling.
Notes
- Measure flour carefully to avoid packing; weighing flour is the most accurate method.
- Hand-mixing the dough is recommended to prevent overmixing, which can lead to tough cookies.
- Chill dough for at least 30 minutes to help flavors develop and control spreading during baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 30cookies
Amount Per Serving
Calories 198 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 198kcal | 10% |
| Carbohydrates | 25g | 8% |
| Protein | 2g | 4% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 22mg | 7% |
| Sodium | 155mg | 6% |
| Potassium | 82mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 14g | 28% |
| Vitamin A | 205IU | 4% |
| Calcium | 19mg | 2% |
| Iron | 1.3mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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