With crisp edges and soft, melt in your mouth centers, these chocolate chunk toffee cookies are the perfect treat!
I have been planning to make chocolate chunk toffee cookies for a while now and am so glad that I finally got around to doing so. After several tests, I was able to get the perfect consistency in these cookies that I was hoping to achieve – crisp edges with soft melty centers packed with chocolate chunks and toffee bits! Each bit of these scrumptious chocolate chunk toffee cookies is pure bliss especially if you are a lover of toffee as much as I am.
(NOTE: The full recipe with exact measurements is down at the bottom of this post in the recipe card!)
How To Make Chocolate Chunk Toffee Cookies
Key Ingredients
- Unbleached All-Purpose Flour
- Baking Soda
- Baking Powder
- Salt
- Egg
- Unsalted Butter
- Granulated Sugar
- Dark Brown Sugar
- Chocolate Bars – I used dark chocolate bars that I roughly chopped into chocolate chunks.
- Chocolate Toffee Bits – I used this brand.
- Vanilla Extract
To Make Chocolate Chunk Toffee Cookies
- Whisk – in a medium mixing bowl, add the flour, baking powder, baking soda and salt. Whisk ingredients to combine.
- Cream – in the bowl of a stand mixer fitted with paddle attachment or in a large mixing bowl with a hand-held electric mixer, add the butter, granulated sugar and brown sugars. Cream ingredients at medium high speed until mixture appears light and fluffy, about 4-5 minutes. Stop the mixer and scrape the sides and base of the mixing bowl with a rubber spatula.
- Beat – the egg and vanilla extract into creamed butter mixture at medium high until it is fully incorporated, about 30-60 seconds.
- Mix – add the dry ingredients into the bowl with butter mixture and mix at medium low speed just until cookie dough forms.
- Fold – with a rubber spatula, fold in the chocolate chunks and toffee bits into cookie dough.
- Refrigerate – cover mixing bowl with plastic wrap and refrigerate for a minimum of 1-2 hours or overnight. If refrigerating chocolate chunk toffee cookies dough overnight, allow cookie dough to rest at room temperature for 20-30 minutes. This will allow the cookie dough to soften up a bit and make it easier to scoop.
- Preheat – oven to 350F (177C). Line (2) large baking sheets with parchment paper. Alternatively, chocolate chunk toffee cookies may be baked in batches with one baking sheet.
- Scoop – chocolate chunk toffee cookies dough onto prepared baking ensuring that cookie dough scoops are at least 2 inches apart. I used a 1 oz cookie scoop.
- Bake – chocolate chunk toffee cookies for 9-10 minutes rotating the pan halfway through bake time.
- Cool – allow chocolate chunk toffee cookies to rest on the baking sheet(s) for 3-4 minutes before transferring to cooling rack(s) to cool to room temperature. Chocolate chunk toffee cookies may be served warm as well.
How to Store Chocolate Chunk Toffee Cookies
- Unbaked – scoops of chocolate chunk toffee cookie dough should be placed on a baking sheet lined with parchment paper and frozen until firm. Transfer frozen scoops of cookie dough into a large dated ziplock bag or airtight container and store in the freezer for up to 1-3 months. Frozen cookie doughs may be baked straight from the freezer. Just increase the bake time from 9-10 minutes to 10-12minutes.
- Baked – chocolate chunk toffee cookies stored in an airtight container will last up to 5 days at room temperature. To help maintain the soft texture of cookies, a slice of bread should be placed at the base of the container that cookies are stored in. The moisture from bread will help to keep cookies soft.
Tips for Making Awesome Cookies
- Room Temperature Ingredients – make sure that all ingredients are at room temperature before making cookies. Using room temperature ingredients will make it easier for ingredients to mix together. Specifically, for the butter, you want it to be at room temperature but not overly soft. For example, if you were to press your finger into butter, it should leave an indentation.
- Properly Cream Butter and Sugar – taking time to properly cream the butter and sugar together will help to aerate cookie dough and help prevent ending up with dense cookies. This step is key to achieving cookies that are soft in texture.The butter and sugar should be creamed until the mixture appears light and fluffy, about 4-5 minutes. I do not recommend creaming butter and sugar over the 5 minute mark.
- Do not overmix cookie dough – overmixing cookie dough will build up the gluten in flour resulting in tough dense cookies. Once the dry ingredients are added to the wet mixture, mix everything together at low speed just until batter starts to clump up and form into cookie dough.
- Chill cookie dough – chilling cookie dough will allow the butter to firm back up and help prevent overspreading of cookies during bake time. I recommend chilling the cookie dough for a minimum of 1-2 hours or overnight. If refrigerating overnight, allow chocolate chunk toffee cookie dough to sit at room temperature for 20-30 minutes. This will soften up the dough making it easier to scoop and bake.
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If you make this recipe, please make sure to let me know by tagging me @nourishedendeavors on Instagram or by leaving a comment in the comment section down below so I can find out how this recipe turned out for you! If you have any questions, ask away! I would love to answer your questions! Happy baking!
Recipe Modified 11/30/20
PrintChocolate Chunk Toffee Cookies
With crisp edges and soft, melt in your mouth centers, these chocolate chunk toffee cookies are the perfect treat!
- Prep Time: 1 Hour 30 Minutes
- Cook Time: 9 Minutes
- Total Time: 1 hour 39 minutes
- Yield: 21 Cookies 1x
Ingredients
- 1 1/4 Cups (156 g) Unbleached All-Purpose Flour
- 1/4 Teaspoon Baking Powder
- 1/4 Teaspoon Baking Soda
- 1/4 Teaspoon Sea Salt
- 1 Large Egg, Room Temperature
- 1/2 Cup (4 oz) Unsalted Butter, Room Temperature, Slightly Firm to Touch Not Softened
- 1/4 Cup (52 g) Dark Brown Sugar, Packed
- 1/4 Cup (50 g) Granulated Sugar
- 4 oz (113 g) Dark Chocolate, Roughly Chopped
- 1/3 Cup (2 oz) Chocolate Toffee Bits
- 1 Teaspoon Vanilla Extract
Instructions
- In a medium mixing bowl, add the flour, baking powder, baking soda and salt. Whisk ingredients to combine.
- In the bowl of a stand mixer fitted with paddle attachment or in a large mixing bowl with a hand-held electric mixer, add the butter, granulated sugar and brown sugars. Cream ingredients at medium high speed until mixture appears light and fluffy, about 4-5 minutes. Stop the mixer and scrape the sides and base of the mixing bowl with a rubber spatula.
- Beat the egg and vanilla extract into creamed butter mixture at medium high until fully incorporated, about 30-60 seconds.
- Add the dry ingredients into the bowl with butter mixture and mix at medium low speed just until cookie dough forms.
- With a rubber spatula, fold in the chocolate chunks and chocolate toffee bits into cookie dough.
- Cover mixing bowl with plastic wrap and refrigerate chocolate chunk toffee cookies dough for a minimum of 1-2 hours or overnight. If refrigerating chocolate chunk toffee cookies dough overnight, allow cookie dough to rest at room temperature for 20-30 minutes. This will soften up the dough making it easier to scoop and bake.
- Preheat oven to 350F (177C). Line (2) large baking sheets with parchment paper. Alternatively, chocolate chunk toffee cookies may be baked in batches with one baking sheet.
- Scoop chocolate chunk toffee cookies dough onto prepared baking sheet(s) ensuring that cookie dough scoops are at least 2 inches apart. I used a 1 oz (2 Tablespoons) cookie scoop.
- Bake chocolate chunk toffee cookies for 9-10 minutes rotating the pan halfway through bake time.
- Allow chocolate chunk toffee cookies to rest on the baking sheet(s) for 3-4 minutes before transferring to cooling rack(s) to cool to room temperature. Chocolate chunk toffee cookies may be served warm as well.
Notes
- Chocolate chunk toffee cookies are best eaten the day it is baked. However, leftover baked cookies stored in an airtight container will last up to 4-5 days at room temperature.
- Unbaked scoops of chocolate chunk toffee cookie dough frozen until firm and transferred into a large dated ziplock bag or airtight container will last 1-3 months stored in the freezer. Frozen cookie doughs may be baked straight from the freezer. Just increase the bake time from 9-10 minutes to 10-12minutes.
- I used a 1 ounce (2 Tablespoons) cookie scoop, for larger chocolate chunk toffee cookies, a 1.5 or 2 ounce cookie scoop may be used. Just note that the yield of chocolate chunk toffee cookies will be less than 21.
- It is very important to chill cookie dough for a minimum of 1-2 hours or overnight before baking to allow butter to firm back up and prevent overspreading as cookies bake.
- For perfectly soft chocolate chunk toffee cookies, take care to not over mix and over bake cookie dough.
- To make gluten-free chocolate chunk toffee cookies, substitute all-purpose flour with a gluten-free all-purpose flour.
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