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Toffee Chocolate Chunk Cookies

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Course: Dessert
Cuisine: American
Keyword: 1970's, cookies
Servings: 36
Author: Apryl Niksch
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Equipment

Ingredients

WET INGREDIENTS

  • 1 c. unsalted butter room temp
  • 1 c. sugar
  • ½ c. brown sugar
  • 1 egg + 1 yolk
  • 1 Tbsp. vanilla

DRY INGREDIENTS

MIX-INS

  • 1 c. semi-sweet chocolate chunks
  • 1 c. toffee bits (with chocolate)
  • ⅔ c. pecans rough chop

Instructions

PREP

  • Gather equipment: mixer with paddle attachment, measuring cups & spoons, parchment sheets or silicone baking mat, cookie sheets
  • Rough chop the pecan and place on baking sheet at 350° for 5-8 minutes.
  • Prepare baking sheets with parchment paper. Whisk together dry ingredients.

MAKE BATTER

  • Beat together butter, sugar, brown sugar, egg and yolk, and vanilla. Mix until light and fluffy.
  • Add dry ingredients and mix together.
  • Add in chocolate chunks, toffee bits, and pecans and mix until just incorporated.
  • Use a medium cookie scoop and drop dough on baking sheets roughly 1" apart.
  • If time allows, place cookie pucks in airtight container and chill one hour or overnight.

BAKE

  • Bake at 350° for 13-15 minutes. Let cookies cool and store in air-tight container.

Notes

Toss chocolate chips or other mix-ins in flour before adding them to the batter to evenly distribute them in the batter.
For bakery style cookies-place a few chocolate chips on top of the cookie puck.Use your favorite chocolate chips such as semi-sweet, bittersweet, white chocolate chips, toffee bits or a combination.
If time allows, let the batter rest as hydrating the flour is an important step for a light and tender bake. This step will also let the bourbon flavor meld into the batter.
You can make the batter ahead of time and place in the fridge and scoop batter when needed or scoop the batter into balls and freeze to bake later.