Jumbo Chocolate Toffee Cookies
- July 19, 2022
- 5 / 5
Jumbo Chocolate Toffee Cookies are all that their name implies: large cookies studded with mini chocolate chips and toffee bits. But, what the name doesn’t tell you is that they are drop-dead delicious! The tiny bits of chocolate that are studded throughout the cookie combined with the toffee pieces adds a crunchy bite that is mouth-watering!
This cookie has a crispy edge to them and a soft delectable interior.
I’d say they are a MUST for any chocolate chip cookie lover!
The cookie dough is pretty traditional. You begin by beating the butter and brown sugar. The brown sugar adds a depth of flavor that you can’t get with granulated sugar. Beat in the egg and then the egg yolk. Finally, add in the vanilla.
On a low speed, add the dry ingredients. Then, fold in the mini chocolate chips and toffee pieces.
Now, let the cookie dough chill out in the refrigerator for at least three hours.
Why are we going to do that? Chilling cookie dough before baking solidifies the fat in the cookies. As the cookies bake, the fat in the chilled cookie dough takes longer to melt than room-temperature fat. And the longer the fat remains solid, the less cookies spread. It gives you a bit more control over what kind of cookie you will end up with.
Once the dough is nice and cold, scoop out large 1/3 cup-size balls of dough and arrange them on a baking sheet at least 3 inches apart.
Bake the cookies and remove from the oven when the cookies are golden brown.
All that’s left now is a jumbo glass of milk to go with your Jumbo Chocolate Toffee Cookie!
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Jumbo Chocolate Toffee Cookies
Makes: 12 cookies
Prep Time: 15 minutes
Bake Time: 15 minutes
Total Time: 30 minutes (plus refrigerator time of 3 hours minimum)
- 1 & 3/4 cups all-purpose flour
- 1/2 tsp baking powder
- 1/8 tsp baking soda
- 3/4 tsp salt
- 3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
- 1 cup packed light brown sugar
- 1 large egg
- 1 large egg yolk
- 1 & 1/2 tsp vanilla extract
- 1 cup mini chocolate chips
- 1 cup chopped toffee pieces
In a medium bowl, whisk the flour with the baking powder, baking soda and salt.
In a large bowl, using a handheld electric mixer, beat the butter and brown sugar at medium speed until creamy, about 4 minutes. Beat in the egg, and then the yolk and vanilla extract until light and fluffy. Reduce the speed to low and add the dry ingredients, mixing until just combined. With a spatula, fold in the mini chocolate chips and toffee pieces until evenly distributed. Cover the mixing bowl and refrigerate the dough for at least 3 hours or overnight for the best results.
Preheat the oven to 375°F with the racks placed in the lower and upper-middle positions. Line two baking sheets with parchment paper and set aside.
Scoop the dough into 1/3 cup-size balls, and arrange at least 3 inches apart on the prepared baking sheets. Bake for about 12 to 14 minutes, rotating the pans halfway through, until the cookies are golden brown but still soft and slightly under-baked in the center. Let the cookies cool on the baking sheets for 2 minutes before transferring them to wire racks.
The cookies will keep covered and stored in an airtight container for up to 5 days.