Toffee Chocolate Chunk Cookies
These cookies have crisp edges, chewy centers, and are full of Heath toffee chips pieces and melty chocolate chunks!
Servings: 21 cookies
Ingredients
- 1 stick unsalted butter melted
- 1 cup dark brown sugar
- 1/3 cup granulated sugar
- 2 large eggs room temperature
- 2 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp kosher salt
- 1 8 oz bag toffee pieces (like Heath)
- 2 cups semisweet chocolate chunks can also sub bittersweet (or use a mix!)
Instructions
- In the bowl of a stand mixer or using a hand mixer on medium speed, combine the melted butter, brown sugar and granulated sugar until combined.
- Add the eggs, one at a time, scraping down the sides and bottom of the bowl after each addition. Beat on medium until fully incorporated.
- On low, beat in the vanilla extract.
- With the mixer on low, slowly add in your dry ingredients (flour, baking soda, salt) until a dough forms.
- With a wooden spoon or rubber spatula, incorporate the chocolate chunks and toffee pieces.
- Cover with plastic wrap or a kitchen towel and rest the cookie dough for at least 1 hour, this helps the flour to absorb some the moisture and thicken your dough, which will keep your cookies from spreading too much.
- Preheat the oven to 375F.
- Scoop the cookie dough into about 21 equal sized cookies. If you are using a kitchen scale, each cookie should be about 65 grams. Place the cookie dough balls on a parchment lined baking sheet a few inches apart, as they will spread a bit. Do not flatten the cookies.
- Sprinkle some flaky sea salt over the cookies.
- Bake for 8-10 minutes, or until the edges of the cookie are set and golden brown but the center is still soft and gooey.
- Let the cookies cool for about a minute or two on the baking sheet to set up, and then use a rubber spatula to transfer them to a cooling rack.
- Enjoy warm or allow them to cool completely!