Description
Delicious toffee-forward cookies with chocolate and a slightly crisp edge, perfect for beginners and busy cooks.
Ingredients
Scale
- 1 cup salted butter (8 ounces, room temperature)
- 3/4 cup brown sugar (155 grams)
- 3/4 cup granulated sugar (150 grams)
- 2 large eggs
- 2 1/2 cups all-purpose flour (325 grams)
- 1 teaspoon baking soda (5 grams)
- 1 teaspoon salt (6 grams)
- 1 teaspoon vanilla extract (5 grams)
- 1 1/2 cups chocolate chips
- 8 ounces toffee bits (divided)
- Flaky sea salt (for topping)
Instructions
- Cream together the room temperature butter, sugar, and brown sugar for 4-5 minutes until light and fluffy.
- Mix in the eggs and vanilla until well combined, scraping the edges of the bowl as needed.
- Add the flour, salt, and baking soda; mix until combined.
- Fold in the chocolate chips and all but 1/2 cup of the toffee bits.
- Scoop dough into balls using a 1 1/2-inch cookie scoop; refrigerate for at least 30 minutes.
- Preheat the oven to 375ºF.
- Turn the cookie dough balls upside down and press the top into the reserved toffee bits.
- Place dough balls 2 inches apart on a parchment-lined baking sheet.
- Bake for 10-11 minutes until edges are lightly brown.
- Allow cookies to cool on the pan for 3-4 minutes, then transfer to a cooling rack.
Notes
For perfectly round cookies, use a cookie cutter to reshape immediately after baking. Store baked cookies in an airtight container for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg