Bakery Style Chocolate Chip Toffee Cookies

Bakery Style Chocolate Chip Toffee Cookies – crispy on the outside and chewy on the inside. Perfection!! All you need is a glass of milk! Butter, brown sugar, eggs, vanilla, baking soda, flour, chocolate chips, toffee bits, and pecans. Cookies are best when the dough is chilled for a couple of hours before baking. These are better than any bakery cookie! We could not stop eating them! SO good!! #cookies #chocolatechip #cookie #dessert

Bakery Style Chocolate Chip Toffee Cookies - crispy on the outside and chewy on the inside. Perfection!! All you need is a glass of milk! Butter, brown sugar, eggs, vanilla, baking soda, flour, chocolate chips, toffee bits and pecans. Cookies are best when dough is chilled for a couple of hours before baking. These are better than any bakery cookie! We could not stop eating them! SO good!! #cookies #chocolatechip #cookie #dessert

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These Bakery Style Chocolate Chip Toffee Cookies are dangerously delicious! Chocolate chip cookies loaded with toffee bits and pecans. They are crispy on the outside and ridiculously soft on the inside. In other words, perfection!

The key to these cookies is to let the dough chill a couple of hours before baking. Now, I highly suggest scooping the dough into dough balls and then chilling. The chilled dough can hard to scoop. It is much easier to just put the dough balls on the baking sheet and pop in the oven. You can even make these cookies ahead of time and freeze the dough unbaked for a quick treat later!!

We LOVED these cookies. We had to give them away to make ourselves stop eating them!! A couple of cookies and a tall glass of milk is the perfect afternoon treat!

chocolate chip cookies & milk

Bakery Style Chocolate Chip Toffee Cookies

Yield: 4 dozen
Prep Time 15 mins
Cook Time 15 mins
Chilling Time 2 hrs
Total Time 2 hrs 30 mins
Bakery Style Chocolate Chip Toffee Cookies – crispy on the outside and chewy on the inside. Perfection!! All you need is a glass of milk! Butter, brown sugar, eggs, vanilla, baking soda, flour, chocolate chips, toffee bits and pecans. Cookies are best when dough is chilled for a couple of hours before baking. These are better than any bakery cookie! We could not stop eating them! SO good!! #cookies #chocolatechip #cookie #dessert

Ingredients:

  • 14 tablespoons butter, room temperature
  • 2 cups light brown sugar packed
  • 2 eggs
  • 1 Tbsp vanilla
  • 1 tsp baking soda
  • 2⅔ cups all-purpose flour
  • 2 cups chocolate chips
  • 1 (10-oz) bag toffee bits
  • 1 cup chopped pecans

Instructions:

  • In the bowl of a stand mixer, beat together the butter and brown sugar until light and fluffy, about 3 minutes.
  • Add eggs and vanilla. Mix until yolks are fully incorporated.
  • Add in the baking soda, and flour. Mix on LOW until fully incorporated.
  • Stir in the chocolate chips, toffee bits and pecans.
  • Scoop the dough with a large cookie scoop and place on a parchment paper lined cookie sheet. Transfer cookie sheet to refrigerator and chill at least 2 hours. Can chill for up to 2 days.
  • Preheat oven to 350°F. Line baking sheet with parchment paper.
  • Place the chilled dough on the baking sheet 2 inches apart. Keep remaining cookie dough balls in the refrigerator in between batches.
  • Bake for 10-12 minutes, until the edges are golden and the tops are just set.
  • Allow the cookies to cool on baking sheet for 4 to 5 minutes. Transfer cookies to a wire rack to cool completely.

Steph

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cooking on cooling rack
cookies on cooling rack

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Comments

  1. Just started to get things together for this and see that the instructions on step 3 say to add in flour, salt and baking soda. But there is no mention on salt in the ingredient list. How much is supposed to be added?

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