Description
Soft, buttery, and melt-in-your-mouth with crunchy toffee and chocolate chips, these cookies balance sweet and salty perfectly. A classic favorite for home bakers and a guaranteed crowd-pleaser.
Ingredients
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2 cups (454 g) salted butter, softened
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1 cup (120 g) confectioners’ sugar (powdered sugar)
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4 tsp (20 ml) vanilla extract
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4 cups (500 g) all-purpose flour
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2 cups mini chocolate chips
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1 cup toffee pieces (Heath bits recommended)
Optional Variations:
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½ tsp almond extract for a nutty note
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Flaky sea salt for topping
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¾ cup chopped toasted nuts for extra crunch
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½ cup unsweetened cocoa powder to replace ½ cup flour for double chocolate
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Replace ½ cup butter with peanut butter for a PB twist
Instructions
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Cream Butter & Sugar:
Beat softened butter and powdered sugar on medium-high speed 2–3 minutes until pale and fluffy. -
Add Vanilla & Flour:
Mix in vanilla extract. Gradually add flour, 1 cup at a time, mixing on low just until combined. Scrape down bowl sides as needed. -
Fold in Chocolate & Toffee:
Gently fold in chocolate chips and toffee pieces with a spatula until evenly distributed. -
Chill Dough:
Wrap dough in plastic wrap or place in a covered bowl. Chill for at least 30 minutes. -
Preheat Oven & Prep Sheets:
Preheat to 350°F (175°C). Line baking sheets with parchment paper. -
Shape & Bake:
Roll dough into 1-inch balls, place 2 inches apart. Bake 12–14 minutes until edges are lightly golden. Centers may look slightly soft—they’ll firm up as they cool. -
Cool:
Let cookies rest on baking sheet 5 minutes, then transfer to a wire rack to cool completely. Optional: dust with powdered sugar.
Notes
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Crumbly Dough: If too dry, add 1 tbsp cold milk or water.
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Freeze Dough: Roll into balls, freeze solid, then bake from frozen (add 1–2 min to baking).
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Flat Cookies: Ensure butter is properly chilled; don’t skip chilling. Oven must be fully preheated.
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Unsalted Butter: Add ¼–½ tsp fine sea salt to compensate.
Nutrition
- Calories: 120 Cal Per Serving
- Sugar: 6 g
- Fat: 7 g
- Carbohydrates: 13g