Toffee chocolate chip cookies are a classic, yet underrated combination. The two ingredients are never my go-to combo, but whenever I have them together my first thought is that I should have this more often.
I’ve been on a roll making some pretty giant cookies. I’ve kept it classic with some plain chocolate chip but also experimented with some seasonal flavors. The cookie dough is pretty standard and can be used as a vehicle for pretty much any topping.
The recipe for these toffee chocolate chip cookies is pretty simple. The one thing that I love about this recipe is that it makes GIANT cookies. Like they are huge, I mean just look at this one.
I’ve attempted to make normal-sized cookies with this dough and unfortunately, it just doesn’t turn out great. They were stiff and didn’t sit well after they came out of the oven. This recipe is truly meant for giant cookies, and giant cookies only.
Once these cookies were hot out of the oven, I knew the flavor choice was a good move. The chocolate was super melty and the toffee blended great into the dough. Next time, I might even think about making this recipe with some brown butter or even throwing in some chopped peanuts just to take it to the next level.
Check out the recipe below and let me know how those toffee chocolate chip cookies come out!
Toffee Chocolate Chip Cookies
Ingredients
- 2 cups cake flour
- 1 and 1/4 cup cake flour
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp kosher salt
- 1 cup (2 sticks) cold butter, cubed
- 2/3 cup light or dark brown sugar
- 2/3 cup granulated sugar
- 2 cups chocolate chips
- 1 cup crushed toffee pieces
- 2 large eggs beaten
Instructions
- Prepare two baking sheets with parchment paper and set aside.
- In a medium-sized bowl, whisk together the flours, baking powder, baking soda, and salt. Set aside
- In a large bowl, use a stand mixer or hand mixer to cream the butter, about 30-45 seconds. Add in the sugar and continue to cream the butter mixture. Once the mixture is a pale yellow, add in chocolate chips and toffee pieces.
- Gradually add in the flour mixture to the butter mixture. The mixture will be a bit crumbly, so don't worry if it looks off. Add in eggs and mix until fully combined.
- Make the cookie dough balls. Each ball should weigh around 6 oz or 3/4 cups. The dough should make around 5-7 large cookies. Place the large balls of dough on a prepared tray and place in the freezer for 90 minutes.
- When the cookies are almost ready, preheat the oven to 375°. In order to get a solid cook, place one empty baking sheet upside-down in the oven and place the tray with the cookie dough on top of it. Bake for about 26 minutes, or until the edges show a golden brown tint.
- Let the cookies cool completely and enjoy. The cookies will last about a week in an airtight container.
