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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.