Description

A Cookie Worth Melting For

Hey friends, Beau here! Let’s be honest—few things in life beat a warm, gooey chocolate chip cookie. It’s comfort, nostalgia, and happiness all rolled into one golden bite. But today, we’re taking that classic and giving it a major upgrade.

Ingredients

Scale

Dry Ingredients

4 ½ cups all-purpose flour
2 tsp baking soda
1 tsp baking powder
1 tsp fine sea salt

Wet Ingredients

2 cups (4 sticks) unsalted butter, softened
2 cups packed light brown sugar
1 cup granulated sugar
4 large eggs, room temperature
4 tsp vanilla extract

Mix-Ins

3 cups semi-sweet chocolate chips
2 cups toffee bits
1 cup chopped pecans or walnuts (optional)
1 tbsp espresso powder (optional – enhances chocolate flavor)
Flaky sea salt, for topping

Instructions

1. Preheat & Prep

Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
(Tip: Use an oven thermometer for accuracy—many ovens run hotter or cooler than expected.)

2. Whisk the Dry Ingredients

In a large bowl, whisk together flour, baking soda, baking powder, salt, and espresso powder (if using). Set aside.

3. Cream the Butter & Sugars

In another large bowl, beat together butter, brown sugar, and granulated sugar on medium-high speed for 2–3 minutes, until light and fluffy. Scrape down the bowl as needed.

4. Add Eggs & Vanilla

Add the eggs one at a time, beating well after each. Mix in vanilla until smooth and creamy.

5. Combine Wet & Dry

Add the dry ingredients gradually, mixing on low speed until just combined. Don’t overmix—this keeps your cookies chewy, not cakey!

6. Fold in the Good Stuff

Using a spatula, gently fold in the chocolate chips, toffee bits, and nuts (if using).

7. Scoop & Bake

Scoop dough into 2-tablespoon-sized balls, spacing them 2 inches apart on your baking sheet.
Bake for 10–12 minutes, until the edges are golden brown but centers still look soft.

8. Add the Finishing Touch

Right out of the oven, sprinkle each cookie with a pinch of flaky sea salt.
Let cookies cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Chill the dough: Refrigerate for 30–60 minutes before baking for thicker, chewier cookies.
Measure flour correctly: Spoon and level—don’t scoop! Too much flour = dense cookies.
Soft butter, not melted: Butter that’s too warm makes cookies spread too much.
Mix-ins matter: Chop your chocolate or use chunks for those melty “puddles” of chocolate.

Nutrition

Calories: 220 Cal Per cookie
Sugar: 17g
Fat: 12g
Saturated Fat: 7g
Carbohydrates: 26g