Thank you for all your kind comments on our dorky homegrown videos yesterday and on Melanie’s book. You are the best kind of friends!

toffeecookies

Chocolate chip cookie recipes are like purses to me.  There’s one for every occasion.  Actually, that’s not true at all, because I’ve been carrying the same purse for over a year.  And making the same chocolate chip cookie recipe, too.  But, I do have at least 4 CC cookie recipes I love, so let me introduce you to this one and I promise to make them all known to you in coming months! I can’t promise I’ll rotate my purses because I’ve come to realize that I’m far too lazy for that.

I accidentally discovered, after “burning” a batch of these (read: cooking them until they are done), that they are great when cooked to a biscotti consistency.  They dip perfectly in coffee and the overcooked butter flavor is TODIEFOR.

And while we’re on the topic, let’s discuss my overall disdain for over baked cookies.  Cookies are done when they’re still gooey in the middle. End of discussion.

Except, I’m in the mood for discussion today.  So.

The cookies will keep cooking on the pan, even after removed from the oven. If you take them out of the oven when they still are a little shiny in the middle, they’ll be perfectly soft in a half hour.  And perfectly gooey right away, which has always been my preferable way to eat them. I’ve tossed many a batch of cookies due to overcooking.  I’d rather not eat them that way.  I love good food and life is too short to eat crunchy cookies.

UNTIL.  I decided to try the overcooked version of this one.  It’s perfection.  And don’t get me wrong, they’re perfectly delightful when you take them out gooey, as I did in the batch you’re seeing.  PERFECT in every way.  But the batch I “burned” became a nice breakfast treat when dipped in coffee and could easily be called biscotti in anyone’s book.  Long story short, this is one of the few cookies that you’re allowed to overcook and still be my friend.  Okay, we can be friends even if you always like your cookies crunchy.  I’ll just do the baking when you come over.  Deal?  Let me know if you try these!

 What you’ll need:

  • 2 sticks butter, softened
  • 1 cup dark brown sugar
  • 3/4 cup white sugar
  • 1 egg
  • 1 tsp salt
  • 1/2 tsp soda
  • 2 tsp vanilla
  • 3 cups all purpose flour
  • 1 cup chocolate chunks
  • 1 cup toffee pieces

What you’ll do:

  • Preheat your oven to 350.
  • Cream butter, sugars, and egg until fluffy.
  • Add the rest of the ingredients and mix well.
  • For best results, use a scooper to scoop cookies onto cookie sheet, that is lined with silpat or parchment paper  (I HIGHLY recommend the silpat! SO worth it!)
  • Bake at 350 for 10-12 minutes until the edges are slightly brown and the middle still glistens
  • Eat one warm with a glass of milk and thank your lucky stars for the small pleasures in life

Here’s what they look like on the pan when I call them done:  still glistening in the middle of the cookie, the edges firmer and slightly browned.  Don’t mess with a foodie.  I could describe this perfection all day.  And don’t worry, I’ve taught my girls well.  They watch the cookies like a hawk, so as not to overbake.

toffeechocolatechunk

So, there you have it.  And?  The best news is—you can substitute almost whatever you like for the toffee chips.  Peanut butter chips, Andes mint chips, nuts, dried fruit, mini Reece’s, caramel pieces, and the list  goes on and on to near infinity.

Try these for your Valentine’s Day celebrations and don’t even worry if you overcook a batch or two. Have a friend over for coffee and dip away!

toffeechunkcookies

Toffee Chocolate Chunk Cookies

Toffee Chocolate Chunk Cookies

Ingredients

  • 2 sticks butter, softened
  • 1 cup dark brown sugar
  • 3/4 cup white sugar
  • 1 egg
  • 1 tsp salt
  • 1/2 tsp soda
  • 2 tsp vanilla
  • 3 cups all purpose flour
  • 1 cup chocolate chunks
  • 1 cup toffee pieces

Instructions

  1. Preheat oven to 350
  2. Cream butter, sugars, and egg until fluffy.
  3. Add the rest of the ingredients and mix well.
  4. For best results, use a scooper to scoop cookies onto cookie sheet, that is lined with silpat or parchment paper (I HIGHLY recommend the silpat! SO worth it!)
  5. Bake at 350 for 10-12 minutes until the edges are slightly brown and the middle still glistens.
  6. Eat one warm with a glass of milk and thank your lucky stars for the small pleasures in life
https://www.lifeingraceblog.com/2014/02/toffee-chocolate-chunk-cookies/

22 comments on “Toffee Chocolate Chunk Cookies”

  1. These look yummy! Can I offer a suggestion? Try the Guittard bittersweet chips–in the cute pink bag–in place of your normal chocolate chips or chunks. They are amazing! I started buying them because they are Fair Trade, but I keep buying them because they are absolutely delicious. You really can tell the difference.

    Happy baking!

  2. These look delicious Edie! And I had to laugh because I have a post for “The Best Toffee Chocolate Chunk Cookies Ever” so since a lot of your posts are called “the best” {whereas I tend to call everything “Easy”} I thought we may have to have a cookie thrown down!! lol
    Pinning now! xoxo

  3. Just another reason why I like you . . . I am obsessed with soft chocolate chip cookies. Been trying to figure out the recipe from the cookie place I worked at for my first job.

  4. Edie!!!!! How can you do this to me????? After debating for a year if your Best Chocolate Chip recipe could really beat my favorite, I tried it 2 weeks ago and have probably already eaten my weight in them…just made another batch today….my excuse was that my grandchildren love them…..I do share the cookies with them and they do love them….but I freeze about half and eat them secretly like a crazed addict. Now you have shown me a new way to get high….hmmmm, I think I need to make a trip to the store for toffee.

  5. I just so happened to have toffee bits on hand, so I made these last night! While still tasty, mine look nothing like your pictures. They barely spread out at all in the oven, staying in basically the same ball shape I put them on the pan in, and so I ended up having to overbake them some in order to keep them from being completely raw in the middle. My husband is quite the chocolate chip cookie connoisseur though and he heartily approved of them!

  6. Edie: can’t decide if I like you or hate you,lol. This cookie is WONDERFUL It was easy and taste great, I used peanut chips in stead of toffee (not much of a fan of toffee) Thanks (I think) for sharing this Becky

  7. Tell it girl! You are my cookies soulmate. (I also have a buttercream frosting soulmate who will eat the stuff from a bowl with a spoon any day with me). Not hating the crunchy crispy hard cookies folks, just love the melt in your mouth soft tender gooey type cookies best 🙂 thanks for sharing Edie.

  8. May I offer a fool-proof way to keep from overbaking cookies? This tip was shared with me by a blind person who bakes. Just listen! Pull the cookies out at the minimum baking time and listen for a soft crackle, if you can “hear” the cookie whispering to you, it is done! Give it a try but be careful not to burn your ear or cheek on a hot baking sheet. I have the best luck using this method. Let me know what you think!

  9. haha! edie i loved this. and i couldn’t agree with you more about crunchy cookies! i’ll just believe you that they’re good but i’m not likely to risk it. if it’s not fabulous it’s just not worth it! 😉 so then the only remaining question is do you ever do them frozen? i do hope you say…..

  10. I just made these cookies and they looked nothing like your picture. What did I do wrong? The cookies stayed in the ball shape that I formed with the ice cream scoop. I froze the unused cookie ball batter in a ziploc bag in the freezer so next time I will cut the balls in half before baking them to see the results because I didn’t enjoy them the way the turned out.

    • Sounds like maybe too much flour, Monique? Make sure your flour is loose and not too packed down.
      I haven’t heard of anyone else having the same trouble but I’m sorry they didn’t turn out well.

  11. Hi Edie…just tried ur chocolate toffee cookie recipe and bad results. I’m wondering if maybe it should be 2 eggs instead of one or less flour??? The dough reminded me of pie crust dough – very dry and crumbly. Did a test run with dough as is to see what happened and sounds like the same as Monique…cookie stayed in same shape as the ball I made to bake it….any thoughts? Know I did all measurements correctly….thanks.

  12. I just made these cookies and like a couple of other comments, mine didn’t turn out right. They are very dry and crunchy. I followed the recipe exactly…????

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