These cookies are a symphony of chewy, chocolatey goodness, perfect for using up leftover holiday chocolate, candy, and nuts. Don’t wait – bake a batch now and enjoy them warm in the oven with a cold glass of milk. You won’t be able to resist their irresistible charm. Want to treat yourself to a luxurious and satisfying ice cream sandwich? you should also checkout this recipe for Chocolate Coffee Cookie and Browned Butter Ice Cream Sandwiches with a drizzle of caramel sauce on top.
Equipment needed for this recipe:
- Mixing bowl
- Whisk or electric mixer
- Measuring cups and spoons
- Baking sheet
- Parchment paper or a silicone baking mat
- Cookie scoop (optional)
Ingredients for this recipe:
- All-purpose flour: The main structure of the cookies is provided by the flour, which is mixed with the other dry ingredients to form the cookie dough.
- Cornstarch: A small amount of cornstarch is added to the dough to help soften the texture of the cookies and make them more tender.
- Baking powder and baking soda: These leavening agents help the cookies rise and become more fluffy, rather than dense.
- Salted European-style butter: The butter provides moisture, saltiness, and richness to the cookies and helps to create a tender and chewy texture. European-style butter is generally higher in fat content. It has a more intense butter flavor than regular unsalted butter, but you can use regular unsalted butter as a substitute if desired.
- Dark brown sugar and granulated sugar: The sugars provide sweetness and contribute to the moist and chewy texture of the cookies. The dark brown sugar also hints of molasses flavor to the cookies.
- Egg: The egg helps to bind the ingredients together and provides structure to the cookies.
- Vanilla bean paste (or vanilla extract): Vanilla adds flavor to the cookies and helps to round out the overall taste.
- Dark chocolate: adds pools of chocolatey flavor and texture to the cookies.
- Toffee bits: The toffee bits add a sweet and crunchy texture to the cookies.
- Chopped nuts: The nuts add a crunchy texture and a nutty flavor to the cookies. You can use almonds, pecans, walnuts, or a combination of these nuts if desired.
Tips for making the chocolate chip cookie recipe:
- Use room temperature ingredients: It’s important to use room temperature butter and eggs when making these cookies, as they will incorporate more easily into the dough and result in a more evenly textured cookie. If you forget to take your ingredients out of the fridge in advance, you can soften the butter by microwaving it for a few seconds or bring your eggs to room temperature by placing them in a bowl of warm water for a few minutes.
- Measure your ingredients accurately: To ensure your cookies turn out perfectly, measuring them accurately is essential. Use a kitchen scale to weigh your flour, or spoon it into your measuring cup and level it off with the back of a knife. Don’t pack the flour down or scoop it out with the measuring cup, as this can result in too much flour added to the dough.
- Don’t overmix the dough: When making the cookie dough, be careful not to overmix it. Once you’ve added the dry ingredients to the wet ingredients, mix the dough just until the ingredients are combined. Overmixing the dough can result in tough, dry cookies.
- Use a cookie scoop: A cookie scoop is a handy tool for portioning out evenly sized-cookies. It helps you drop uniform dough balls onto the baking sheet, ensuring your cookies will bake evenly and look more attractive.
- Chill your cookie balls before baking: We all love a gooey center and crispy edges. Chilling the dough ensures that they bake up perfectly in this way.
- Rotate the baking sheet halfway through baking: To ensure your cookies bake evenly, rotate the baking sheet halfway through the baking time. This will help the cookies brown evenly and prevent the edges from over-browning.
GET THE RECIPE:
Toffee Nut Chocolate Chip Cookies
Indulge in the ultimate chocolate chip cookie experience with these Toffee Nut Chocolate Chip Cookies! These cookies are sure to satisfy your sweet tooth cravings, made with rich, creamy European-style butter, dark brown sugar, and an irresistible blend of dark chocolate and toffee crumbles. The crunchy chopped nuts add an extra layer of indulgence to every bite.
- 2 cups (240g) all-purpose flour
- 1 tsp cornstarch
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 3/4 cup (165g) unsalted European style butter,* room temp
- 1/2 cup (100g) dark brown sugar, packed
- 1/4 cup (50g) granulated sugar
- 1 large egg, room temp
- 1 tsp vanilla bean paste (or 2 tsp vanilla extract)
- 3/4 cup (120g) good quality chopped dark chocolate
- 1/2 cup (80g) toffee bits
- 1/2 cup (60g) chopped nuts (such as almonds, pecans, or walnuts)
- Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper.
- Whisk together the flour, cornstarch, baking powder, baking soda, and salt in a medium bowl. Set aside.
- In a separate large mixing bowl, beat the butter and sugars until light and creamy, about 2-3 minutes. Add the egg and vanilla and beat until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Stir in the dark chocolate chips, milk chocolate chips, toffee bits, and nuts until evenly distributed.
- Drop spoonfuls of the dough onto the prepared baking sheet, spacing the cookies about 2 inches apart.
- Bake for 8-10 minutes or until the edges are golden brown and the centers are set.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy!
- European-style butter is generally higher in fat and has a more intense flavor than regular unsalted butter. If you don’t have European-style butter, you can use regular butter as a substitute. Just be aware that the cookies may turn out slightly less rich and flavorful.
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