These Chocolate Chunk Toffee Cookies are soft, chewy, and super easy to make for dessert!
These Chocolate Chunk Toffee Cookies are absolutely amazing!!
They are thick, chewy, and loaded with dark chocolate and toffee bits.
Roger always requests cookies with chocolate chunks (rather than chocolate chips), but the only problem is that I’ve been struggling to find chocolate chunks at the grocery store.
Last week, while I searched and searched the shelves, Roger was like “why don’t you just cut up a chocolate bar?”
Duh!?
Why didn’t I think of this simple solution earlier?
Now I can bake chocolate chunk cookies with any level of dark chocolate goodness!
For these cookies, I used bittersweet chocolate bars, but you could use anything from milk chocolate to 100% cocoa chocolate bars.
Plus you can make your chunks as big or as little as you want!
I did a mixture of both big and little chunks for these cookies.
And – oh my – are these Chocolate Chunk Toffee Cookies good!
I *accidentally* ate 3 hot and fresh out of the oven within about 10 minutes.
And now I just have to resist the urge to eat them every morning for breakfast for the next week. 😉
Chocolate Chunk Toffee Cookies
These Chocolate Chunk Toffee Cookies are soft, chewy, and super easy to make for dessert!
- Prep Time: 15
- Cook Time: 15
- Total Time: 30
- Yield: 36 Cookies 1x
Ingredients
- 2 & 3/4 Cups All-Purpose Flour
- 3 Teaspoons Cornstarch
- 1 Teaspoon Baking Soda
- 1 Teaspoon Baking Powder
- 1 Teaspoon Salt
- 1 Cup Salted Butter, room temperature
- ½ Cup White Sugar
- 1 Cup Packed Dark Brown Sugar
- 2 Eggs, room temperature
- 1 Egg Yolk, room temperature
- 1 & ½ Teaspoons Pure Vanilla Extract
- 1/2 Cup Toffee
- 1 Cup Chocolate Chunks + 1 Tablespoon Chocolate Chunks slightly chopped *(1)
- Sea Salt
Instructions
- Sift the 2 & 3/4 cups all purpose flour, 3 teaspoons cornstarch, 1 teaspoon baking soda, 1 teaspoon baking powder, and 1 teaspoon salt into a bowl.
- In a separate bowl use a hand mixer to blend the butter, slowly adding in the 1/2 cup white sugar and then the 1 cup brown sugar to make a thick cream.
- Next, add one egg at a time, including the yoke, blending until combined between each addition.
- Then blend in the 1 & 1/2 teaspoons vanilla extract.
- By hand, stir in the dry ingredients just until combined, but don’t over mix.
- Next, fold in the 1/2 cup toffee and 1 cup chocolate chunks.
- Optional: Refrigerate the dough for 2 hours or until thoroughly chilled (up to 48 hours). *(2)
- Use a cookie scoop to measure/form the cookie dough for uniform cookies, press into each cookie a few extra toffee pieces and chocolate chunks.
- Bake at 350° Fahrenheit for 12-15 minutes, or until golden brown.
- Your Chocolate Chunk Toffee Cookies are done when they begin to turn golden brown. *(3)
- Enjoy!
Notes
- I used two chocolate bars slightly chopped.
- This can help the dough from spreading too much when baking.
- They will still be hot when you pull them out of the oven and will continue to bake on the inside so make sure not to over bake them!
I hope you enjoy making, baking, and eating your Chocolate Chunk Toffee Cookies!
If you make these Chocolate Chunk Toffee Cookies, be sure to share a picture and tag @DomesticallyBlissful on Instagram so that we can all see your delicious treat and so that I can share your image on my stories!
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What is your favorite type of cookie?
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With love, Giusti
Love suffers long and is kind; love does not envy; love does not parade itself, is not puffed up; does not behave rudely, does not seek its own, is not provoked, thinks no evil; does not rejoice in iniquity, but rejoices in the truth; bears all things, believes all things, hopes all things, endures all things.
1 Corinthians 13:4-7
