Salted Toffee Chocolate Chunk Cookies
These Salted Toffee Chocolate Chunk Cookies are a flavor explosion! Chewy, gooey, with chocolate chunks, crunchy toffee, and a sprinkle of sea salt for the perfect sweet & salty bite.
Servings: 24 servings
Ingredients
- 2 sticks butter at room temperature
- 1 1/4 cups butter at room temperature
- 1 1/4 cups dark brown sugar or use light brown sugar and add 1 1/2 tablespoons mild molasses
- 1/2 cup sugar
- 2 eggs
- 1 tablespoon vanilla extract
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 1/2 teaspoons baking powder
- 2 cups cake flour
- 1 1/4 cups bread flour
- 2 cups semi-sweet chocolate chunks chopped Ghirardelli bars recommended
- 1 1/2 cups chopped Heath bars or caramel bits
- flaked sea salt for garnish
Instructions
- Preheat your oven to 350°F (175°C) to ensure even baking and perfect golden-brown cookies.
- In a large mixing bowl, combine the room temperature butter, dark brown sugar, and granulated sugar. Beat on medium speed with an electric mixer until light and fluffy, about 2-3 minutes.
- Crack the eggs into the bowl one at a time, mixing well after each addition. Add the vanilla extract and mix until smooth and creamy.
- In a separate bowl, whisk together the cake flour, bread flour, baking soda, baking powder, and salt to evenly distribute the dry ingredients.
- Gradually add the dry ingredient mixture to the wet mixture, stirring until just combined. Avoid overmixing; a few flour streaks are fine.
- Gently fold in the semi-sweet chocolate chunks and chopped Heath bars or caramel bits until evenly distributed.
- Using a cookie scoop or tablespoon, drop rounded portions of dough onto a parchment-lined baking sheet, spacing about 2 inches apart.
- Sprinkle a pinch of flaked sea salt on top of each cookie dough mound to enhance flavor.
- Bake the cookies in the preheated oven for 10-12 minutes, until edges are lightly golden but centers may still look slightly underbaked.
- Remove cookies from the oven and let cool on the baking sheet for 5 minutes before transferring to a cooling rack. Enjoy warm or at room temperature.
Equipment
- Mixing Bowls
- Electric Mixer
- Measuring Cups and Spoons
- Baking Sheets
- Parchment Paper
- Cooling Rack
Notes
- For thicker cookies, chill the dough for 30 minutes before baking to prevent excessive spreading.
- Substitute half the cake flour with whole wheat flour for added fiber and a healthier twist.
- Store baked cookies in an airtight container at room temperature for up to 5 days or freeze unbaked dough balls for up to 3 months.
- Use milk or white chocolate chunks for a different but equally delicious flavor.
- Reduce sugar by 1/4 cup to make cookies less sweet without compromising texture.