Baking for me is not something that I do on a regular basis, but it’s something that I get in the mood for and when that mood strikes, I love the process of baking. It’s therapeutic in it’s exact measuring and mixing and there is nothing better than the smell of baked goods wafting throughout your house to bring you an immense amount of comfort and joy. Cookies are one of my husband’s favorite sweet treats, and while I don’t make them often, when I do, they have to be the best. What makes a good cookie to you? For me its all about those crispy edges and chewy centers that really make or break what I consider a great cookie. I have been perfecting my chocolate chip toffee cookies for a couple of years now and finally created the perfect cookie and am finally ready to share them with you. My chocolate chip toffee cookies are hands down my favorite cookie and if there is one thing you bake this week, let it be these cookies.
Whenever we head to visit family in Louisiana, my father-in-law requests these exact cookies. They are his favorite and for good reason because they truly are irresistible! The texture is amazing, the flavors are out of this world and because they are finished with a little sprinkling of flaky salt, they are just the right amount of sweetness too. I use more brown sugar than white sugar which gives them that extra chewy texture in the middle and the toffee pieces make those crispy edges that I love even better. I like to use chopped chocolate here versus chocolate chips because I like little bits of chocolate throughout each bite, but chocolate chips would also work just fine. It’s all about personal preference in that regard, so do you boo.
I find that refrigerating the dough for at least an hour will make for a better textured cookie, but either way they will not disappoint. I totally understand if you don’t have the patience to wait on the dough to chill before baking them, I don’t always have the patience either. Another tip is to scoop out the dough and freeze into individual portions by placing in a single layer in the freezer for at least an hour and then once frozen, storing the individual cookie dough into an airtight container or freezer bag in between parchment paper. This way, you can bake a smaller amount and have them ready in minutes whenever your cookie craving hits! You don’t even have to defrost them first! It’s genius.
I am telling you that these cookies will quickly become your family’s favorite cookie recipe and you will want to make them anytime that you get hit with the baking bug!
Ingredients:
3 Cups All Purpose Flour
1 Tsp. Baking Soda
1 Tsp. Baking Powder
1/2 Tsp. Salt
1 Cup Unsalted Butter, softened at room temp
3/4 Cup White Sugar
1 1/4 Cup Brown Sugar
2 Eggs
1 1/2 Tsp. Vanilla Extract
1 1/2 Cups Chopped Dark Chocolate or Chocolate Chips
1/2 Cup Toffee Bits
Maldon Salt or Sea Salt for Topping
Directions:
Preheat oven to 375 degrees.
In a stand mixer beat butter until smooth.
Add in sugars to the butter and beat until light and fluffy, about 5 minutes.
Add in eggs and vanilla and beat again for 3-5 minutes until smooth.
In a large bowl, combine flour, baking soda, baking powder, and salt.
Slowly add in dry ingredients into the wet ingredients and mix until just combined.
Slowly add in chocolate bits and toffee bits until distributed evenly.
Scoop cookies onto a parchment lined baking sheet, sprinkle with maldon salt, and bake for 8-10 minutes until edges are just golden.
Let cool on baking sheet for 2-3 minutes before removing from the pan.
Tip: To freeze extra dough simply scoop into individual cookies and then freeze in a single layer on in the freezer. Once frozen, layer between parchment paper in an airtight container or bag. To cook, remove from freezer and place onto a parchment lined baking sheet and bake for 8-10 minutes. No need to defrost.
How good do these look? Now drop what you are doing and get in your kitchen and get to baking!
