Dark Chocolate Chip Toffee Cookies: These cookies are so thick, so chewy, and so so chocolatey! You’ll want a batch every night.
Cookies just might be my love language. I mean (and I’m sure you all know this by now), I love dessert.
But sometimes, I feel like cookies are in a league of their own.
When I crave dessert late at night–(why do the dessert cravings always happen at night?! One of life’s greatest mysteries)–it can usually be satisfied with a big, chocolatey cookie.
It’s the mix of sugar and butter with the sweet vanilla and warm, gooey chocolate that is just out of this world. And then when it’s dunked in milk? Or with a cup of hot cocoa or coffee? It’s like one of those Dove commercials.
Basically, cookies are comfort food to the max.
In case you haven’t heard, I’ll give you a quick run down, because if you’re ever in New York, you have to try this bakery. It’s this cute little brownstone shop in the West Village that sells the most amazing cookies and even more amazing ice cream cookie sandwiches.
This is my homage to them and their amazing dark chocolate toffee cookies. And maybe I sound a tad biased since I baked these, but I feel they are pretty close the real thing flavor wise! Here is the real thing:
What makes these cookies so delicious is the loads of dark chocolate chips and toffee pieces. I know that not everyone is a fan of dark chocolate (which sometimes makes me want to cry because dark chocolate is just so good 🙂 ) so you can definitely switch out the dark chocolate for milk chocolate chips or semi-sweet chips.
And, these cookies call for more brown sugar than white sugar. My favorite cookie base calls for half and half brown sugar/white sugar, but with these cookies, the use of brown sugar enhances the toffee flavor. I used dark brown sugar because I prefer the deeper, richer molasses flavor of it, but I am sure light brown sugar would be fine!
Here are a few quick things to note:
Everyone has their trick for thick and chewy cookies. For me, what I’ve found to be the best solution is using a little more (1/4 c) flour than usual and giving them a quick 5-minute freeze before baking them.
However, if you like your cookies thinner (but still chewy!), forego both of the above tips. The cookies will retain their chewy consistency, but they will spread more, thereby being thinner.
If you like your cookies crispier rather than chewy, there are two things you can do: bake 1 or 2 minutes longer and using more white sugar than brown sugar. Brown sugar, because of the molasses, retains more moisture, therefore making your cookies chewier and softer. White sugar makes your cookies crispier. If you want your cookies crispier, I would use 1/4 c brown sugar and 3/4 c white sugar. You still need some of the moisture from the brown sugar for your cookies.
Okay, this cookie recipe could not be more simple!
You begin by creaming the butter and sugar together. Once it is light and fluffy, you add in the egg, vanilla, and salt. Next, add in the flour/baking soda mixture. Lastly, add in a little espresso powder, dark chocolate chips, and toffee bits.
Scoop the dough out in 2-Tablespoon-sized dough balls, pop them in the freezer for 5-minutes, and bake at 350 for 10-12 minutes or until the cookies start to turn golden brown. The cookies will be slightly, just slightly, underdone. They’ll continue to bake as they cool, making them a perfect chewy and gooey cookie.
- 1 1/2 c all purpose flour
- 1/2 tsp baking soda
- 1/2 c butter, softened
- 3/4 c dark brown sugar
- 1/4 c white sugar
- 2 tsp vanilla extract
- 1/2 tsp salt
- 1 egg
- 1/4 tsp espresso powder
- 3/4 c dark chocolate chips
- 1/2 c toffee bits
- Preheat the oven to 350. Grease two cookie sheets.
- Beat butter until light and fluffy, about 1 minute.
- Add in brown sugar and white sugar. Beat until fluffy, about 1 minute.
- Add in egg, salt, and vanilla. Mix until combined.
- In a small bowl, mix flour, baking soda, and espresso powder.
- Add dry ingredients into the wet ingredients and stir until combined.
- Add in chips and toffee bits. Mix.
- Scoop dough into 2 Tbsp balls.
- Freeze for 5 minutes.
- Bake for 10-12 minutes or until lightly golden brown.