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Thick Chocolate Chip Toffee Cookies

Big, thick, chewy, chocolate chip cookies with chunks of toffee
Course Dessert
Cuisine American
Keyword Thick Chocolate Chip Cookies
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings 12
Author Cookie Madness

Ingredients

  • 2 large large eggs
  • 4 ounces unsalted butter, softened (114 grams)
  • ½ cup light brown sugar, packed (weigh) (100 grams)
  • ½ cup granulated sugar (100 grams)
  • ½ teaspoon vanilla extract
  • 1 cup all-purpose flour, plus two tablespoons (weigh!) (145 grams)
  • ½ teaspoon baking soda
  • ¾ teaspoon salt
  • 1 ¾ cups assorted chocolate chips
  • 1 cup toasted and chopped pecans**
  • ½ cup toffee bars (Heath), coarsely chopped

Instructions

  • Crack the eggs into the mixing bowl and beat them for one minute until the whites and yolks are homogenous. Dump the eggs into a bowl and set next to the mixing bowl.
  • Put the softened butter, both sugars and vanilla in the mixing bowl (no need to clean it) and begin beating on medium until thoroughly blended.
  • Gradually add the beaten egg mixture, one tablespoon at a time. Once eggs are fully incorporated, increase mixer speed and beat on high for 2 minutes.
  • Add the baking soda and salt directly to the batter, making sure baking soda doesn't clump, and continue beating for another minute. Add the flour and stir on low speed until blended.
  • Dump in all the chips and nuts and stir on low until mixed. Scoop dough out onto a plate lined with plastic, making about 6 mounds. Add toffee pieces to each ball of dough, distributing evenly. You can poke them into the dough or keep them around the outside.
  • Cover and chill for several hours or preferably overnight.
  • Preheat oven to 400 degrees F. Have ready a baking sheet lined with parchment paper.
  • Arrange cookie dough balls on a parchment lined baking sheet and bake for 10 minutes at 400. Reduce heat to 330 and bake for another 8 to 10 minutes.

Notes

To toast the pecans, arrange them on a baking sheet and bake at 350 for about 7 minutes (big pecans will take longer) until they start to appear shiny and aromatic.  You'll really need to watch them, as different brands and sizes toast at different speeds.
Pull from oven and immediately toss with a little butter (if you want, this is optional) and salt (again, optional but improves the cookies).