Chocolate Chunk Toffee Cookies

 I know I've made some Heath Toffee Bits Cookies before, and in fact those are one of my most popular recipes on this here blog, but I saw this slightly different version around the interwebs, and knew I had to give it a try. Was I disappointed? Um, no. How can one be disappointed with a cookie that has chopped up chocolate chunks and bits of toffee? Yeah. No.

I went a bit cheapsies on the chocolate this time around and just used Hershey's dark chocolate bars. I looked at some of the more expensive chocolate, but dang, that was really expensive for some cookies. I mean, like three times the amount or something crazy like that. Cookies are always better with truly high quality chocolate, but these are still super yummy if you decide you don't want to fork over nearly $20 for some good chocolate.

The toffee bits you should be able to find at your local grocery store, though not Trader Joe's, and probably not Whole Foods either. Your regular Ralph's, Safeway, Kroger, etc. should be good to go, though. Sometimes certain ones have the regular bits o' brickle toffee, while others have the toffee/chocolate combo. For this recipe, the regular bits are recommended. But if you can only find the others, I suggest trying my other toffee bits recipe.

These are a definite must bake if you like toffee. I had some friends over and they each ate quite a few of these babies, so they are a crowd pleaser as well.

What are you waiting for?

Chocolate Chunk Toffee Cookies

Ingredients

• 14 Tablespoons unsalted butter, softened
• 1 1/2 cups light brown sugar, packed
• 2 large eggs
• 1 Tablespoon vanilla extract
• 1 teaspoon baking soda
• 1 teaspoon sea salt (coarse if you have it)
• 2 2/3 cups all-purpose flour
• 2 cups chopped dark chocolate chunks
• 1 cup toffee bits

Cooking Directions

1. In your mixer, beat the butter and sugar until blended, for about three minutes. Scrape down the sides of the bowl as necessary.
2. Add in the vanilla, then the eggs one at a time, mixing for a minute for each egg.
3. Add int the baking soda and salt and beat for an additional 30 seconds.
4. Turn the mixer on low and slowly mix in the flour until it is just incorporated.
5. Stir in the chocolate chunks and toffee bits, preferably by hand.
6. Chill the dough for at least a couple hours or up to two days.
7. Preheat the oven to 350F. Make sure your rack is in the middle. Line your baking sheet with parchment paper or a silicon baking mat.
8. Scoop your dough out evenly. You can make them extra large or regular-sized. Keep the rest of the dough in the fridge so it stays chilled while you bake these for 10-12 minutes. The edges will be browned and the middle just set. Let that sit on the pan for another 4 minutes to set up, then remove to a wire rack to cool completely. Enjoy!

Recipe via Cookies and Cups