Description
These Toffee Chocolate Chip Cookies are a decadent treat combining rich butter, sweet sugars, and the perfect balance of milk chocolate chips and crunchy Heath toffee bits. With a chewy center and crispy edges, enhanced by a sprinkle of flaky sea salt, these cookies are perfect for any chocolate and toffee lover seeking a delightful dessert.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter (cut into slices)
- 1 1/3 cup granulated sugar
- 2/3 cup light brown sugar
- 2 large eggs + 1 egg yolk (room temperature)
- 2 teaspoons vanilla bean paste (or vanilla extract)
Dry Ingredients
- 2 3/4 cup all-purpose flour
- 1 teaspoon baking soda
- 1/8 teaspoon baking powder
- 1/2 teaspoon salt
Add-ins
- 1 cup milk chocolate chips
- 1 1/4 cup Heath Bar bits (divided)
- Heath candy bar (roughly chopped, for garnish)
- Flaky sea salt (for garnish)
Instructions
- Prepare the Dough: In a large mixing bowl, cream together the sliced unsalted butter, granulated sugar, and light brown sugar until light and fluffy. Add the eggs, egg yolk, and vanilla bean paste, and mix thoroughly until fully incorporated and smooth.
- Combine Dry Ingredients and Add-ins: In a separate bowl, sift together the all-purpose flour, baking soda, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined. Fold in the milk chocolate chips and half of the Heath Bar bits evenly to distribute the toffee and chocolate throughout the dough.
- Shape and Bake the Cookies: Preheat the oven to 350°F (175°C). Scoop the dough into even-sized balls and place them onto a parchment-lined baking sheet spaced about 2 inches apart. Sprinkle the remaining Heath Bar bits over the cookie dough balls, then gently press roughly chopped Heath candy bar pieces onto the tops. Bake for 10-12 minutes or until the edges are golden and the centers are set but still soft. Remove from the oven, immediately sprinkle lightly with flaky sea salt, and allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Use room temperature eggs for better mixing and cookie texture.
- Do not overmix the dough once flour is added to keep cookies tender.
- Flaky sea salt enhances the toffee and chocolate flavors by adding a subtle salty contrast.
- Heath Bar bits can be substituted with any toffee candy bits if unavailable.
- Store cookies in an airtight container at room temperature for up to 5 days.
