Description

These Bakery Style Chocolate Chip Toffee Cookies are a delightful homemade treat featuring a perfect balance of rich butter, sweet brown sugar, gooey chocolate chips, crunchy toffee bits, and nutty pecans. Chilled for at least two hours to enhance their flavor and texture, these cookies bake up with golden edges and soft, chewy centers, bringing an irresistible bakery-quality experience straight to your kitchen.

Ingredients

Scale

Cookie Dough

14 tablespoons butter, room temperature
2 cups light brown sugar, packed
2 eggs
1 tablespoon vanilla extract
1 teaspoon baking soda
2⅔ cups all-purpose flour
2 cups chocolate chips
1 (10-ounce) bag toffee bits
1 cup chopped pecans

Cook Mode Prevent your screen from going dark

Instructions

Cream Butter and Sugar: In the bowl of a stand mixer, beat together the room temperature butter and packed light brown sugar until the mixture becomes light and fluffy, which should take about 3 minutes. This step helps aerate the dough for a soft texture.
Add Eggs and Vanilla: Add the two eggs and one tablespoon of vanilla extract to the creamed butter and sugar. Mix until the egg yolks are fully incorporated and the mixture is smooth.
Incorporate Dry Ingredients: Add one teaspoon of baking soda and the 2⅔ cups of all-purpose flour to the wet ingredients. Mix on low speed just until the flour is fully incorporated to avoid overworking the dough.
Mix in Flavorings: Gently stir in the 2 cups of chocolate chips, the entire 10-ounce bag of toffee bits, and one cup of chopped pecans to evenly distribute these delicious add-ins.
Chill the Dough: Scoop the dough using a large cookie scoop onto a parchment paper-lined cookie sheet. Transfer the dough balls to the refrigerator and chill for at least 2 hours. The dough can also be chilled for up to 2 days to enhance flavor and manageability.
Preheat Oven: When ready to bake, preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
Arrange Cookies for Baking: Place the chilled dough balls on the prepared baking sheet at least 2 inches apart to allow for spreading. Keep any remaining dough refrigerated between baking batches.
Bake the Cookies: Bake the cookies in the preheated oven for 10 to 12 minutes, or until the edges turn golden brown and the tops look just set but not fully firm.
Cool the Cookies: Let the cookies cool on the baking sheet for 4 to 5 minutes to firm up, then transfer them to a wire rack to cool completely before serving or storing.

Notes

Chilling the dough is crucial for preventing cookies from spreading too much during baking and enhancing flavor.
Ensure butter is at room temperature to achieve proper creaming with the sugar.
Adjust baking time slightly based on your oven to avoid overbaking and drying out the cookies.
Store cooled cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
For a nut-free option, omit the pecans or substitute with additional toffee bits or chocolate chips.