Toffee Chocolate Chip Cookies with Homemade Toffee
These delicious cookies are a twist on a classic, so serve them when you crave comfort but want something just a little different. Expect one of your favorite chewy chocolate chip cookie recipes mixed with toffee flavor and you can use store-bought toffee or make my homemade toffee to take these cookies to the next level!
Ingredients
- 2 1/3 cups KAMUT® White Flour or 2 ½ cups white all-purpose flour
- ½ tsp baking soda
- 1 tsp fine sea salt
- 12 TBSP unsalted butter *see note
- ½ cup sugar
- ¾ cup brown sugar
- 2 large eggs
- 1 TBSP pure vanilla extract
- 6 oz or 1 cup milk chocolate chips
- 6 oz or 1 cup toffee bits (homemade or store-bought)
Instructions
- Preheat oven to 350℉ **(see note)
- Line two baking sheets with parchment paper. Set aside.
- Combine flour, baking soda, and salt. Set aside.
- Cream together butter and both sugars.
- Add eggs, one at a time, to the butter and sugar and mix until just combined.
- Add vanilla to the wet ingredients and mix until just combined.
- Add dry ingredients to wet. In 3 batches or all at once if using a large stand mixer.
- If using a stand mixer, remove the bowl and add the chocolate chips and toffee bits. Mix with a wooden spoon or sturdy spatula.
- Refrigerate dough for 30 minutes or until chilled but still soft enough to scoop. Then preheat oven to 350℉ when you're ready to scoop dough.***
- Spray a 1 oz cookie scoop with cooking spray and scoop dough onto trays, evenly spaced and 8 per tray.
- Bake for 16 minutes until edges of the bottom of the cookies are just starting to brown. Rotate and swap trays halfway through bake time.
- Let cool completely on trays on cooling racks.
Notes
*Use cold butter if using a bowl-lift stand mixer. If using a tilt-head stand mixer or hand mixer, use softened room temperature butter.
**If you used room temperature butter, wait to preheat oven until after you’ve chilled the dough
**Skip if you used cold butter.