Description
These soft and chewy Chocolate Toffee Chip Cookies taste just like a Skor chocolate bar wrapped inside a warm cookie. With melty chocolate, buttery toffee bits, and a soft center, these cookies deliver rich flavor in every bite.
Ingredients
3 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon kosher salt
1/4 teaspoon baking powder
1 cup unsalted butter; melted
1 1/2 cups brown sugar
1 large egg
1 egg yolk
1 tablespoon vanilla extract
1 cup Hershey’s Skor chips
1 cup mini chocolate chips
Instructions
1. In a medium sized bowl, add flour, baking soda, kosher salt and baking powder. Whisk well to combine, then set aside.
2. In a stand mixer fitted with the paddle attachment, add the melted butter and brown sugar. Mix until combined then let it stand for 5 minutes.
3. Add egg, egg yolk and vanilla extract to the batter and mix until well combined.
4. Add in the flour mixture and mix on low until combined, scraping at the edges. Do not over-mix. Fold in the mini chocolate chips and Skor bits until evenly distributed.
5. Chill the dough in the refrigerator for 30 minutes so the butter can firm up.
6. Preheat the oven to 375°F. Prepare cookie sheets with parchment paper or silpat mats.
7. Using a cookie scoop, place cookie dough 2 inches apart on the cookie sheets. Lightly press down on each cookie dough ball.
8. Bake for 8-10 minutes until the edges are light golden brown. Let cookies cool on the sheet for 5 minutes before transferring to a wire rack.
Notes
Freeze dough balls for up to 3 months.
Freeze baked cookies and reheat at 350°F for 5 minutes.
Store cookies for 3-5 days in an airtight container.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 18
- Sodium: 85
- Fat: 10
- Saturated Fat: 6
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 28
- Fiber: 1
- Protein: 2
- Cholesterol: 30