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
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.