Go Back
To make these cookies, you need: - 1 cup unsalted butter, softened - 3/4 cup brown sugar, packed - 1/2 cup granulated sugar - 2 large eggs - 2 teaspoons vanilla extract - 2 1/4 cups all-purpose flour - 1 teaspoon baking soda - 1/2 teaspoon salt - 1 cup semi-sweet chocolate chunks - 1/2 cup toffee bits (or chopped toffee candy) You can make these cookies even better with some tasty add-ins: - Flaky sea salt for a sweet and salty touch - Chopped nuts like pecans or walnuts for crunch - Dried fruit like cranberries for a fruity twist If you need to swap out some ingredients, here are some ideas: - Use coconut oil instead of butter for a dairy-free option - Replace brown sugar with coconut sugar for a healthier choice - Use gluten-free flour blend if you want a gluten-free cookie - Substitute chocolate chunks with dark or white chocolate for a different flavor First, you need to preheat your oven to 350°F (175°C). This step is key for even baking. Next, grab two baking sheets and line them with parchment paper. This will help the cookies not stick. In a large mixing bowl, add softened butter, brown sugar, and granulated sugar. Use an electric mixer to blend them together. Mix for about 3-5 minutes until the mixture looks light and fluffy. This is where the magic begins! Now, add two large eggs to your bowl, one at a time. Make sure to mix well after each egg. Then, pour in two teaspoons of vanilla extract. Mixing these wet ingredients is important for flavor and texture. In a separate bowl, whisk together 2 1/4 cups of all-purpose flour, 1 teaspoon of baking soda, and 1/2 teaspoon of salt. Gradually add this dry mix to your wet ingredients. Stir until just combined. Be careful not to overmix; this keeps your cookies tender. Take a generous tablespoon of dough and scoop it onto your prepared baking sheets. Space them about 2 inches apart. This gives them room to spread. If you want, sprinkle a tiny pinch of flaky sea salt on top for extra flavor. Place the baking sheets in the oven and bake for 10-12 minutes. Look for lightly golden edges and soft centers. Once done, remove them from the oven. Let the cookies cool on the sheets for 5 minutes. After that, transfer them to a wire rack to cool completely. Enjoy the delicious smell as they cool! To get the right texture, you need to cream the butter and sugars well. Aim for a light and fluffy mix. This step adds air, which helps cookies rise. Use room temperature butter for the best result. It should not be too soft or too hard. When you mix in the flour, do not overmix. This keeps the cookies soft and chewy. Baking requires care. One common mistake is not measuring ingredients right. Always use dry measuring cups for flour and sugar. Scoop the flour and level it off with a knife. Avoid packing it down. Another mistake is baking at the wrong temperature. Always preheat your oven fully before baking your cookies. Measuring ingredients correctly is key to great cookies. Use a scale for precision if possible. If you use cups, spoon the flour into the cup and level it off. For brown sugar, pack it firmly into the cup. Liquid ingredients should be measured in clear measuring cups. Always check at eye level to avoid errors. {{image_2}} You can easily swap the chocolate types in your cookies. If you love dark chocolate, use dark chocolate chunks. They add a rich flavor. Milk chocolate gives a sweet touch and balances the toffee. White chocolate brings creaminess and pairs well with the toffee. Each type offers a unique taste, so try them all! Want to add some crunch? Toss in chopped nuts like pecans or walnuts. They add texture and flavor. If you prefer something sweet, try dried fruits like cranberries or raisins. They give a nice contrast to the rich chocolate and toffee. Feel free to mix and match to find your favorite combo! Making these cookies gluten-free is simple. Swap the all-purpose flour with a gluten-free blend. Look for a mix that includes xanthan gum for the best results. This helps mimic the texture of regular cookies. You can still enjoy the same great taste without gluten. Just make sure all other ingredients are gluten-free too! To keep your cookies fresh, store them in an airtight container. This keeps moisture in, so they stay soft. You can use a large jar or a plastic container. If you have leftover cookies, separate layers with parchment paper. This helps them not stick together. Freezing cookies is a great way to save them for later. To freeze baked cookies, let them cool first. Then, place them in a single layer on a baking sheet. Freeze them for about two hours. After that, transfer them to a freezer bag. For cookie dough, scoop portions onto a sheet. Freeze until firm, then wrap each ball tightly. This way, you can bake fresh cookies any time! To keep cookies fresh longer, add a slice of bread to the container. The bread absorbs excess moisture and helps keep cookies soft. You can also store cookies in a cool, dry place. Avoid direct sunlight or heat sources. This helps maintain their best taste and texture. Yes, you can use margarine. It will change the taste slightly. Butter adds a richer flavor. Margarine may make the cookies softer. Use a stick form for best results. To make these cookies chewier, use more brown sugar. Brown sugar has more moisture than white sugar. You can also chill the dough before baking. Chilling helps the cookies keep their shape. Bake them just until the edges are golden. Many people prefer chocolate chunk toffee cookies. They have a mix of flavors and textures. The toffee adds a sweet crunch. Chocolate chunks create a rich chocolate experience. It really depends on your taste! These cookies can last up to a week at room temperature. Keep them in an airtight container. If you freeze them, they last up to three months. Just let them thaw before eating. You now have all the key steps to make perfect cookies. We covered ingredients, step-by-step instructions, tips, and fun variations. Remember, every detail matters, from how you measure to choosing your toppings. Baking is both an art and a science. With practice, you will master your cookie game. Keep experimenting and enjoy the process. Whether you add nuts or swap chocolate types, your cookies will shine. Now, grab your tools and happy baking!

Bakery-Style Chocolate Chunk Toffee Cookies

Indulge in the ultimate treat with these Bakery-Style Chocolate Chunk Toffee Cookies! Made with rich chocolate chunks and crunchy toffee bits, this easy recipe will satisfy your sweet cravings in no time. Perfect for sharing or keeping all to yourself! Click to discover the simple steps to bake these mouthwatering cookies and enjoy a delightful dessert experience. Don't miss out! #ChocolateChunkCookies #BakingRecipes #CookieLovers #DessertHeaven
Print Recipe Pin Recipe

Ingredients
  

1 cup unsalted butter, softened

3/4 cup brown sugar, packed

1/2 cup granulated sugar

2 large eggs

2 teaspoons vanilla extract

2 1/4 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 cup semi-sweet chocolate chunks

1/2 cup toffee bits (or chopped toffee candy)

Flaky sea salt for topping (optional)

Instructions
 

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

    In a large mixing bowl, use an electric mixer to cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. This should take about 3-5 minutes.

      Add the eggs, one at a time, mixing well after each addition. Then blend in the vanilla extract.

        In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Avoid overmixing.

          Gently fold in the chocolate chunks and toffee bits until evenly distributed throughout the dough.

            Scoop generous tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.

              Sprinkle a tiny pinch of flaky sea salt on top of each cookie dough ball for an extra burst of flavor.

                Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers are still soft.

                  Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

                    Prep Time: 15 min | Total Time: 30 min | Servings: 24 cookies