Bakery Style Chocolate Chip Toffee Cookies

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I stole this recipe for Bakery Style Chocolate Chip Toffee Cookies from plainchicken.com. These delicious cookies are a step up from traditional chocolate chip cookies. The cookie batter started with butter and brown sugar beaten together before adding eggs and vanilla. Then baking soda and flour are added to the batter. Next chocolate chips, toffee chips and chopped pecans are folded in. The batter is shaped into balls and refrigerated for a few hours. Then the cookies are baked until golden and you can eat them at home without having to buy them.

May 15th is National Chocolate Chip Day and making Bakery Style Chocolate Chip Toffee Cookies is a great way to celebrate (to see more Food Holidays see the National Food Holidays category or look at the Food Holiday Calendar).

The ingredients for this recipe are: 14 tbsp butter, 2 cups light brown sugar, 2 eggs, 1 tbsp vanilla, 1 tsp baking soda, 2 ⅔ cups AP flour, 2 cups chocolate chips, 10 oz bag toffee bits and 1 cup chopped pecans

In a bowl, beat together butter and brown sugar until light and fluffy, about 3 minutes. Then add the eggs and vanilla. Mix until the yolks are fully incorporated.

Next 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 parchment paper or silicone lined cookie sheet. Transfer cookie sheet to refrigerator and chill at least 2 hours.

Preheat oven to 350 F. Bake for 10 to 12 minutes, until the edges are golden and the tops are just set.

If you liked this recipe for Bakery Style Chocolate Chip Toffee Cookies then you can also try Rocky Road Chocolate Chip Cookies, Hot Chocolate Cookies, Cake Batter Oreo Cookies, Large Batch Chocolate Chip Cookie Bars or Cake Batter Chocolate Chip Cookies.

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Bakery Style Chocolate Chip Toffee Cookies

These delicious cookies are a step up from traditional chocolate chip cookies. The cookie batter started with butter and brown sugar beaten together before adding eggs and vanilla. Then baking soda and flour are added to the batter. Next chocolate chips, toffee chips and chopped pecans are folded in. The batter is shaped into balls and refrigerated for a few hours. Then the cookies are baked until golden.
Course Dessert
Prep Time 15 minutes
Cook Time 12 minutes
Chilling Time 2 hours
Servings 48 cookies

Ingredients

  • 14 tbsp butter room temperature
  • 2 cups light brown sugar packed
  • 2 eggs
  • 1 tbsp vanilla
  • 1 tsp baking soda
  • 2 ⅔ cups AP flour
  • 2 cups chocolate chips
  • 10 oz bag toffee bits
  • 1 cup chopped pecans

Instructions

  1. In a bowl, beat together butter and brown sugar until light and fluffy, about 3 minutes.
  2. Add the eggs and vanilla. Mix until the yolks are fully incorporated.
  3. Add in the baking soda and flour. Mix on low until fully incorporated.
  4. Stir in the chocolate chips, toffee bits and pecans.
  5. Scoop the dough with a large cookie scoop and place on parchment paper lined cookie sheet. Transfer cookie sheet to refrigerator and chill at least 2 hours. Can chill up to 2 days.
  6. Preheat oven to 350 F. Line baking sheet with parchment paper.
  7. Place the chilled dough on the baking sheet 2 inches apart. Keep remaining cookie dough balls in the refrigerator in between batches.
  8. Bake for 10 to 12 minutes, until the edges are golden and the tops are just set.
  9. Cool on baking sheet for 4 to 5 minutes. Transfer to wire rack to cool completely.