About the Recipe
Who loves an easy cookie dessert option? It is a staple dessert in my house. Cookies are an easy no fuss way to indulge in a small sweet treat after supper or as an afternoon pick-me-up. My "go- to" are usually my chewy chocolate chip cookies. However, I had recently made them and I was a little bored of the same old, so wanted to switch-up my cookie game but wasn't quite settled on a specific recipe.
Given that the inclusion of chocolate is a must in my family, I knew the base would be a chocolate but wanted to add a twist.
When this happens I usually open my fridge or cupboard and look around for inspiration. I had this pack of Skor bits in my pantry that I had been meaning to use which I thought would be the perfect addition to jazz up the chocolate. I was right. This is how the recipe for my Chewy Chocolate Cookies with Toffee Bits was born.
These cookies are a delightful fusion of rich cocoa and buttery toffee, resulting in a mouthwatering treat that strikes the perfect balance between sweetness and decadence. Whether you're baking a batch to satisfy your own cravings or to share with friends and family, these cookies are sure to become a cherished favorite. So, preheat your oven, gather your ingredients, and get ready to embark on a delightful culinary journey that will leave your taste buds craving for more.
Ingredients
1 cup (2 sticks) unsalted butter, softened
1 cup granulated sugar
1 cup packed light brown sugar
2 large eggs
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups toffee bits (such as Heath Bar bits or Skor Bits)
Preparation
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
In a large mixing bowl, using an electric mixer, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy.
Beat in the eggs, one at a time, followed by the vanilla extract.
In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Using a rubber spatula, fold in the toffee bits until they are evenly distributed throughout the dough.
Using a spoon or small icecream scoop, drop golfball sized spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart. Chill for a minimum of 30 minutes before baking.
Tip: Chilling the dough helps control cookie spread because the fat is solidified when it goes into the oven. This is particularly important for cookies with mix-ins like chocolate chips, toffee bits, or nuts, as it helps keep these add-ins evenly distributed throughout the cookie instead of sinking to the bottom or melting out of the dough.
Bake in the preheated oven for 10-12 minutes, or until the cookies are set around the edges but slightly soft in the centers.
Remove the baking sheets from the oven and allow the cookies to cool on the sheets for a few minutes before transferring them to wire racks to cool completely.
