I have been trying to clean up my diet lately, but this past weekend I had a serious craving for cookies. These toffee chip cookies are by far one of my favorites and thought they would be the perfect post to bring back recipes! They’re easy to bake and have the best mix of chewy and crispy.
Toffee Chip Cookies (yield approx. 24 cookies)
- 4 cups all-purpose flour
- 4 tsp. baking soda
- 1 tsp. kosher salt
- 1/2 tsp. ground cinnamon
- 1 1/2 stick butter (12 oz.) room temperature unsalted butter
- 2 1/3 cups brown sugar – packed
- 2 large eggs
- 4 tsp. vanilla extract
- 1 cup toffee bits – I use these
- 1/2 chocolate chips
- Sea salt to flake on top
- In the bowl of an electric mixer (I use the paddle attachment), combine the butter and brown sugar. Beat on medium speed until light and fluffy, about 3 minutes, scraping down the sides of the bowl. While this is mixing use a separate bowl to combine the flour, baking soda, salt, and cinnamon – set aside. Back over at the mixer blend in the eggs and the vanilla extract, mix until well combined.
- Turn the mixer down to a low speed then slowly add in the dry ingredients. Turn the mixer off, scrape down the sides and turn on until everything is smooth. Fold in the toffee bits and chocolate chips with a spatula. Cover the dough and chill for 30 minutes.
- Preheat the oven to 350 degrees. Line baking sheets with parchment paper or a silicon baking mat. Using a cookie scoop, scoop dough into hand and lightly roll, place on baking sheet in a staggered layout. Sprinkle with salt.
- Place in oven and bake for about 8 – 10 minutes or until edges begin to brown. These cookies can burn really easily so best to pull them out as soon as you see the edges changing color!
- After 5 mins transfer to a wire rack to cool