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Chewy Chocolate Toffee Chip Cookies | No Chilling!


  • Author: Erin Browne
  • Total Time: 20 mins
  • Yield: About 22 cookies 1x

Ingredients

Scale
  • 1/2 cup (1 stick) unsalted butter
  • 1/2 cup white sugar
  • 1/4 cup light brown sugar, packed
  • 1 large egg
  • 2 tsp pure vanilla extract or vanilla bean paste
  • 1 3/4 cup all-purpose flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup toffee chips (Heath Bar chips are fine)
  • 1/2 cup semi-sweet chocolate chips

Instructions

  1. Preheat oven to 350F
  2. Place both sugars into a large mixing bowl. Place the butter into a microwave safe bowl and microwave for 30-40 seconds until partially melted. Whisk the butter until the remaining solid pieces have melted. If butter is hot, allow to cool for a few minutes - it's okay if it's a little warm, but you don't want it to be hot.
  3. Pour the melted butter into the sugars and cream with an electric mixer on medium speed for 4-6 minutes or until the mixture is light and fluffy.
  4. Add the egg and vanilla extract and mix until well combined.
  5. Add the flour, baking soda, and salt to the bowl. Mix on low speed to avoid splatters and stop when a few streaks of flour remain visible.
  6. Add the toffee chips and chocolate chips and use a spatula to fold in the chips. The remaining flour streaks will be mixed in with this step. Stop mixing when the chips have been distributed, being careful not to overmix.
  7. Use amedium cookie scoop (1.5 TBS scoop) and scoop leveled off scoops of dough and drop them onto the baking sheet spaced 2-3 inches apart. Bake for 9-11 minutes or until edges have just begun to brown. Remove from oven and allow to cool on the sheet for 3-5 minutes, then use a spatula to carefully transfer to baking sheet. Repeat with next batch, making sure to use a fully-cooled baking sheet for each new batch.

Notes

I recommend using a food scale to weigh the flour, as mis-measuring can change the texture of these cookies. If you don't have a scale, do not dip your measuring cup directly into the container of flour, as this will cause packing and you will end up with more flour than you need. Instead, use a spoon to scoop flour loosely into the measuring cup, and then use a knife to level off the top.

I suggest using AirBake or another type of insulated baking sheet. Do not grease the pans. If using this type of sheet, baking time will likely be on the longer end of the given range.

If using regular baking sheets, do not grease them, but I recommend lining them with parchment paper before baking.

  • Prep Time: 10 mins
  • Cook Time: 10 mins
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