Chocolate Chip Cookies with Toffee Bits
A classic Chocolate Chip Cookie recipe with a few toffee bits thrown in for good measure. Simple to make, simply delicious to eat.
I love to take a basic chocolate chip cookie recipe and vary the flavor and texture with different mix-ins. The result is almost always a fun, elevated version of a classic.
For these toffee chocolate chip cookies, simply adding toffee bits really enhances the flavor and adds a wonderful crunch to an already delicious cookie.
Why This Recipe Works
Soft and chewy centered cookies are loaded with sweet chocolate chips and crunchy toffee bits then baked to a golden perfection with a delightful crisp edge.
- The cookies have plenty of crunch with perfectly crisp edges
- The toffee bits add a delicious sweetness
- Any variation on a chocolate chip cookie is always welcome!
Ingredients
- Granulated sugar and brown sugar: These are two common cookie ingredients. The correct ratio is important to give the cookies a crisp edge (white sugar) while maintaining a chewy center (brown sugar).
- Shortening produces a softer and lighter cookie.
- Chocolate chips: I like to use semi-sweet, but you can use milk or dark chocolate.
- Toffee bits: I used Heath bar baking bits, but any toffee bits will work.
The recipe is rounded out with all-purpose flour, baking soda, baking powder, salt, butter and vanilla, plus one whole egg and 2 yolks.
Substitutions
- Melted butter may be used in place of shortening.
- You can use semi-sweet, milk or dark chocolate chips.
- Feel free to add some chopped nuts (pecans or walnuts would work well) for extra crunch and flavor!
- Top with sea salt for a take on salted caramel.
Instructions
- In a medium sized mixing bowl add flour, salt, baking soda and baking powder and whisk to combine. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment add butter, shortening, brown sugar and sugar. Beat on high speed for one minute.
- Add eggs and vanilla and continue mixing until just combined.
- Turn the mixer to low speed and slowly add the flour mixture. Mix until just combined.
- Add chocolate chips and toffee bits.
- Mix until just incorporated.
- Spoon six 3-tablespoon sized cookie dough balls onto the prepared baking sheet. Slightly flatten the dough balls into discs.
- Place the pan in the preheated oven and bake for 14 minutes or until lightly golden brown. Once baked, remove from the oven and top with more toffee bits and chocolate chips. Transfer to a wire rack and allow to cool.
Storage
Cookies may be stored at room temperature in an airtight container or baggie for up to 4 days, or in the fridge for up to 1 week. They also freeze well!
These easy to make cookies are a fun take on a classic that everyone is sure to love. Give the recipe a try and let me know what you think in the comments!
Chocolate Chip Cookies with Toffee Bits
Ingredients
- 2 cups flour
- 1 teaspoon salt
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- â…” cup butter room temperature
- 2 tablespoons shortening
- ¾ cup brown sugar
- ½ cup sugar
- 1 egg + 2 yolks
- 2 teaspoon vanilla
- 2 cups chocolate chips
- 1 cup toffee bits
- extra chocolate chips and toffee bits for topping
Instructions
- Preheat the oven to 350°. Line a baking sheet with parchment paper and lightly spray with spray oil. Set aside.
- In a medium sized mixing bowl add flour, salt, baking soda and baking powder and whisk to combine. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment add butter, shortening, brown sugar and sugar. Beat on high speed for one minute. Add eggs and vanilla and continue mixing until just combined.
- Scrape down the sides of the bowl with a rubber spatula.
- Turn the mixer to low speed and slowly add the flour mixture. Mix until just combined.
- Add chocolate chips and toffee bits and mix until incorporated.
- Spoon six 3 Tbsp sized dough balls onto the prepared baking sheet. Slightly flatten the dough balls into discs.
- Place the pan in the preheated oven and bake for 14 minutes or until lightly golden brown.
- Once baked, remove from the oven and top with toffee bits and chocolate chips. Transfer to a wire cooling rack and let cool.
- Repeat the process until all the dough is used.
- Storage: Cookies may be stored at room temp in an airtight container or baggie for up to 4 days or in the fridge for up to 1 week.
