Ingredients for Chunky Chocolate Toffee Cookies
- 1 cup (2 sticks) softened unsalted butter
- ¾ cup packed light brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- ½ teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 cup chopped pecans
- 1 (6 ounce) package milk chocolate English toffee bits
- 1 cup semi-sweet chocolate chips
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How to Make Chunky Chocolate Toffee Cookies
- Preheat oven to 350°F (175°C).
- In a large bowl, cream together 1 cup (2 sticks) softened unsalted butter, ¾ cup packed light brown sugar, and ½ cup granulated sugar until light and fluffy.
- Beat in 2 large eggs and 1 teaspoon vanilla extract until well combined.
- In a separate bowl, whisk together 2 ½ cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon baking powder, and ¼ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Stir in 1 cup chopped pecans (or your preferred nut, or omit), 1 cup chopped toffee (or 1 (6-ounce) package milk chocolate English toffee bits), and 1 cup semi-sweet chocolate chips.
- Drop rounded tablespoons of cookie dough onto ungreased baking sheets, leaving 2 inches between each cookie.
- Bake for 10-12 minutes, or until the edges are golden brown.
- Let the cookies cool on the baking sheets for 1 minute before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
80g
Fat
41g
Carbs
10g
