Prepare to embark on a mouthwatering journey that will transform your ordinary baking routine into an extraordinary culinary adventure! These Toffee Caramel Chocolate Cookies are not just a dessert – they're a symphony of rich, buttery flavors that will make your taste buds dance with pure delight. Imagine biting into a perfectly crisp yet chewy cookie packed with golden toffee bits and luxurious chocolate chips that create an irresistible combination guaranteed to become your new favorite sweet treat.
Prep Time: 15 mins
Cook Time: 12 mins
Total Time: 27 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup toffee bits
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure even baking.
- In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar using an electric mixer. Beat on medium speed for 3-4 minutes until the mixture becomes light, fluffy, and pale in color.
- Add eggs one at a time, mixing thoroughly after each addition. Pour in the vanilla extract and mix until well combined, scraping down the sides of the bowl to ensure even incorporation.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to create a uniform dry ingredient mixture.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix the dough.
- Fold in the toffee bits and semi-sweet chocolate chips using a spatula, distributing them evenly throughout the cookie dough.
- Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow room for spreading.
- Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown and the centers are set but still soft.
- Remove from the oven and let the cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
- Store cooled cookies in an airtight container at room temperature for up to 5 days, or freeze for longer storage.
Tips
- Ensure your butter is truly softened (but not melted) for the perfect cookie texture.
- Don't overmix the dough – this can lead to tough, dense cookies.
- Use room temperature eggs for better ingredient incorporation.
- For extra indulgence, slightly underbake the cookies to maintain a soft, gooey center.
- Chill the dough for 30 minutes before baking to prevent excessive spreading.
- Use a cookie scoop for uniform cookie sizes and even baking.
- Allow cookies to cool completely to let the flavors fully develop.
- Store in an airtight container with a slice of bread to maintain moisture.
- For an extra touch, sprinkle some sea salt on top before baking for a gourmet twist.
- These cookies freeze beautifully – make a double batch and save some for later!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 30g
Protein: 3g
Fat: 13g
Saturated Fat: 8g
Cholesterol: 40mg
