Chocolate Toffee Cookies
- PREP 20min
- COOK 10min
- TOTAL 30min
These chocolate toffee cookies are easy! I make them in a large bowl with an electric mixer, but use your stand mixer if you have it out. For the toffee, we use Heath Toffee bits, making these soft and chewy with just a touch of crunch. The cookies will spread out quite a bit during baking and are intentionally thin when fully baked.
You Will Need
8 tablespoons unsalted butter, at room temperature (113g)
½ cup granulated sugar (100g)
½ cup brown sugar (100g)
1 teaspoon vanilla extract
1 large egg
1 cup all-purpose flour (130g)
¼ cup unsweetened cocoa powder (20g)
½ teaspoon baking soda
¼ teaspoon fine sea salt
1 cup toffee bits (170g)
Directions
1Preheat the oven to 350°F (177°C). Line two cookie sheets with parchment paper or a silicon baking mat.
2In a large bowl, use an electric hand blender to beat the butter and sugars together until light and fluffy, 2 to 3 minutes.
3Add the egg and vanilla, then beat at medium speed until incorporated, 10 to 20 seconds.
4Place a fine mesh sieve over the mixing bowl and sift in the flour, cocoa powder, baking soda, and salt. Then, use a spatula to stir everything together. Fold in toffee bits.
5Drop the cookie dough, a heaping tablespoon at a time, onto the baking sheets, placing them 2 inches apart so the cookies can spread in the oven. Bake until the tops look mostly dry, about 9 minutes.
6Let cookies cool on baking sheets for 10 minutes, then transfer them to a cooling rack and cool completely. (The cookies will be soft but firm up as they cool.)
Adam and Joanne's Tips
- Measuring: Carefully measure the flour and cocoa powder. Either weigh them or use the “spoon and sweep” method: Fluff the flour/cocoa, spoon it into the measuring cup, then level off the top with a flat edge.
- Storing: Store baked chocolate cookies in an airtight container for 3 to 5 days at room temperature or a week in the refrigerator. Freeze them for up to 3 months.
- Make ahead: Refrigerate unbaked cookie dough for up to 3 days. Or freeze cookie dough balls for up to 3 months. Line a baking sheet with parchment paper, then scoop cookie mounds onto the baking sheet without them touching. Freeze until hard. Transfer the frozen dough mounds to an airtight container or plastic bag.
- The nutrition facts provided below are estimates.