Imagine sinking your teeth into a warm, gooey cookie packed with rich chocolate chunks and crunchy toffee bits that transport you straight to a cozy bakery. These aren't just ordinary cookies - they're a symphony of textures and flavors that will make you forget every store-bought cookie you've ever tasted. Whether you're a baking novice or a seasoned pro, this recipe promises bakery-quality cookies that will have everyone begging for your secret!
Prep Time: 15 mins
Cook Time: 12 mins
Total Time: 27 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 cups chocolate chunks
- 1 cup toffee bits
Instructions
- Preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone baking mats.
- In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until well combined. Set aside.
- In a large mixing bowl, use an electric mixer to cream the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 3-4 minutes.
- Add vanilla extract and eggs one at a time to the butter-sugar mixture, beating well after each addition and scraping down the sides of the bowl.
- Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Gently fold in the chocolate chunks and toffee bits using a spatula, ensuring they are evenly distributed throughout the dough.
- Using a cookie scoop or tablespoon, drop rounded portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown and the centers are set but still soft.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Store cooled cookies in an airtight container at room temperature for up to 5 days.
Tips
- Ensure your butter is truly softened but not melted - this creates the perfect cookie texture.
- Don't overmix the dough after adding flour to keep cookies tender and soft.
- Use a cookie scoop for uniform cookie sizes and even baking.
- Let cookies rest on the baking sheet for 5 minutes after baking to set their structure.
- For extra indulgence, sprinkle a few extra chocolate chunks and toffee bits on top of each cookie before baking.
- Store cookies in an airtight container to maintain their freshness and soft texture.
- For best results, use high-quality chocolate chunks and real butter.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 35g
Protein: 3g
Fat: 15g
Saturated Fat: 9g
Cholesterol: 45mg
