Chocolate Chunk Toffee Cookies
Warm, melty pieces of chocolate combined with nutty toffee pieces, inside cookie dough…everyday needs these cookies! These are a classic twist on chocolate chip cookies but with added toffee and browned butter. MMM! Stay tuned later this week for another recipe using these cookies! 😏 Let’s get baking!
- 2 1/4 cups flour
- 1 cup butter (2 sticks)
- 1/2 tsp salt
- 1 tsp baking soda
- 1 tsp vanilla extract
- 2 eggs
- 1 cup brown sugar
- 1/4 cup sugar
- 3 oz toffee pieces (You can use store bought toffee, or homemade. We used the Canadian Mackintosh toffee 😉.)
- 1 cup milk chocolate, chopped
- 1 cup dark chocolate, chopped
- Start by browning your butter. In a medium pot, melt the butter on medium and once it’s melted, reduce heat to medium-low and continue to stir. It will begin to sizzle and the color will darken as it cooks. It takes between 5-7 minutes. Once it’s done the color will be dark like toffee and have a nutty smell.
- Once the butter is browned, pour into a medium bowl and let cool until it’s at room temperature. Once it cools it will be similar to softened butter.
- While your butter cools, whisk together your flour, salt, and baking powder. Set aside.
3. Line 2 large cookie sheets with parchment paper and set aside.
4. Once the butter has slightly cooled, add it to a large bowl with the sugars and beat. It will be light and thick.
5. Next, add in your eggs beating in between. Once mixed, add in the vanilla extract and continue to mix until fully incorporated.
6. Then, slowly add in your dry ingredients. We suggest adding it in 2 batches. Once mixed, the dough will be thicker.
7. Fold in your chocolate and toffee chunks until evenly incorporated.
8. Use a large cookie scoop and place side by side on the cookie sheet. Chill for 30 minutes – 1 hour until the dough is slightly firmer.
9. Once chilled, place cookies 1-2 inches apart on the cookie sheet and bake for 10-12 minutes until golden and the chocolate is melted.
3 thoughts on “Chocolate Chunk Toffee Cookies”