Ingredients for Chocolate Chip Toffee Cookies
- 2 1/2 cups (300g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup (150g) packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon Kahlua (optional)
- 1 cup (100g) chopped walnuts
- 1 cup (170g) toffee bits
- 1 cup (170g) semi-sweet chocolate chips
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How to Make Chocolate Chip Toffee Cookies
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk together 2 1/2 cups (300g) all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt. Set aside.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter, softened, and 3/4 cup (150g) packed light brown sugar until light and fluffy. Use an electric mixer.
- Scrape down the sides of the bowl.
- Beat in 2 large eggs, 1 teaspoon vanilla extract, and 1 tablespoon Kahlua (optional) until well combined.
- Scrape down the sides of the bowl again.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until combined. Do not overmix.
- Stir in 1 cup (100g) chopped walnuts, 1 cup (170g) toffee bits, and 1 cup (170g) semi-sweet chocolate chips. Mix on low speed until just combined.
- Drop by rounded tablespoons onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Bake for 10-12 minutes, or until the edges are lightly golden brown. Baking time may vary depending on your oven.
- Remove from oven and let cool on baking sheets for 2 minutes before transferring to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
43 g
Sugar
548g
Fat
204g
Carbs
73g
