Crispy Gooey Toffee Chocolate Chip Cookies

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November 21, 2022

What’s better than homemade chocolate chip cookies? When there’s two different types of chocolate and bits of buttery toffee in every bite! This is my go-to cookie recipe for any occasion. Gooey in the center and crispy on the edges, these cookies are a total crowd pleaser and I always get compliments!

Makes 12 cookies.

Ingredients

1 1/4 cups all purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
3/4 tsp salt
1/2 cup unsalted butter, melted and cooled
1/2 cup light brown sugar, packed
1/3 cup granulated sugar
2 tsp vanilla extract
1 large egg
2/3 cup semisweet chocolate chips *Ghirardelli is my pick!
2/3 cup milk chocolate chips
1/3 cup toffee bits *Heath Bar is a good brand

Instructions

Preheat the oven to 350F and line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, baking soda, baking powder, and salt.
In a large mixing bowl, add the melted and cooled butter, brown sugar, and sugar. It’s important that the butter is not hot. Whisk vigorously for 1-2 minutes until it turns into a paste-like consistency.
Whisk in the egg and vanilla until smooth.
Pour in the dry ingredients and fold just to combine. Do not overmix. Leave a few streaks of flour and pour in the chocolate chips and toffee. Continue to fold the dough until the chocolate chips are dispersed and the flour is blended in.
A large cookie is best for this recipe. You can use a 1/4 cup measure or make heaping spoonfuls with large spoons. Scoop 6 cookies onto the baking sheet and bake for 12-15 minutes.
The cookies are ready when they have a golden ring around the edge but are pale and puffed in the center. The cookies will continue to bake outside the oven.
When they’re fresh from the oven, sprinkle with a tiny bit of sea salt if desired.
Transfer to a cooling rack and continue to bake the rest of the dough.
Let the cookies cool for about 20 minutes before eating.