Description
This easy recipe makes big, bakery-style toffee chocolate chip cookies packed with brown sugar, melty chocolate chips, and sweet toffee bits!
Ingredients
Scale
- 3 1/2 cups all-purpose flour
- 1 1/4 teaspoon baking soda
- 1 1/4 teaspoon baking powder
- 2 teaspoons coarse sea salt
- 2 1/2 sticks butter, room temperature
- 1 cup packed light brown sugar
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla
- 1 1/4 Cups Heath toffee chips
- 1 cup mini chocolate chips
Instructions
- Preheat the oven to 350ºF. Line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, baking soda, baking powder, and salt.
- In the bowl of your stand mixer with the paddle attachment, cream the butter and both sugars until light and fluffy. Add the eggs one at a time. Add the vanilla.
- On low speed, mix the flour mixture into the butter mixture. Once combined, fold in the toffee chips and chocolate chips.
- Using a large (3- tablespoon) cookie scoop, drop the dough 2 inches apart on the prepared baking sheet.
- If you’d like, chill the dough in the fridge for 15-30 minutes before baking. This step is optional; see note.
- Bake the cookies for 8-10 minutes, until the edges are golden. Let the cookies cool on the baking sheet for 2 minutes, and then transfer to a cooling rack. Enjoy!
Notes
- Chilling the dough is optional. I tried half the batch with chilled dough and half with unchilled. The cookies came out virtually the same. You can bake them either way.
