Salted Toffee Chocolate Chip Cookies
Crisp on the outside and chewy on the inside, these cookies require no chilling time, bake up thick and have toffee and sea salt to add flavor and crunch.
Servings 24 cookies
- 1 cup butter slightly softened
- 1/2 cup granulated sugar
- 1 1/2 cups brown sugar packed
- 3 cups all-purpose flour
- 1 tsp baking soda
- 3/4 tsp kosher salt
- 2 tsp vanilla extract
- 2 eggs
- 2 cups milk chocolate chips
- 1 cup toffee bits like Skor or Heath
- 1 tsp sea salt for tops of cookies
Preheat the oven to 350 degrees. Line a baking sheet with parchment paper or a silicone mat.
Using a hand or stand mixer, cream together butter, brown sugar and granulated sugar for about 2 minutes. Add eggs and vanilla and mix until combined.
In a separate bowl, combine flour, baking soda and salt. Add the dry ingredients to the butter mixture and mix on low until just combined. Don't overmix! Add the chocolate chips and toffee bits and mix on low until incorporated.
Using a cookie scoop or small ice cream scoop, scoop about 2 tbsp of cookie dough into mounds and place onto cookie sheet about 2 inches apart. Sprinkle each cookie with sea salt.
Bake for 12 to 14 minutes until cookies are beginning to turn golden brown. It is better to underbake than overbake! Transfer to a cooling rack to cool.