Best Toffee Chocolate Chip Cookies
Crispy on the outside and chewy inside, these toffee chocolate chip cookies are the best. Make the cookie dough up to 2 days in advance.
Equipment
Ingredients
- 2-1/4 cup all-purpose flour
- 3/4 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup butter softened
- 1/3 cup sugar
- 1 cup dark brown sugar
- 1 egg
- 1 egg yolk
- 2 tsp vanilla extract
- 1-1/2 cup mini chocolate chips
- 1 cup Heath English toffee bits
Instructions
- Whisk together flour, baking powder, baking soda, salt and set aside.
- Beat butter and sugars until creamy. Add the egg, egg yolk, and beat until light and fluffy. Add the vanilla extract and beat.
- Add the flour mixture to the butter mixture and mix until just combined.
- Add the chocolate chips and toffee bits and stir until combined. Using a 1/4 cup amount cookie scoop as a guide, scoop the dough into a ball and place them on a platter. Cover with a piece of plastic wrap and chill for 1 hour to 2 days. I recommend to chill 2 days for the best texture.
- Preheat the oven to 375˚F. Line a cookie sheet with a parchment paper.
- Place chilled cookie dough balls on a cookie sheet, placing apart. Bake for 12-14 minutes or until the edges of cookies turn light golden. Rest the cookies in a sheet for 2-3 minutes, then transfer them to a cooling rack and cool completely.