Description
These Levain Bakery style chocolate toffee cookies are thick and chewy, filled with rich chocolate and crunchy toffee bits.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup chocolate chips
- 1 cup toffee bits
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, whisk together the flour, baking soda, baking powder, and salt.
- In another bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition, then stir in the vanilla.
- Gradually add the dry ingredients to the wet ingredients and mix until just combined.
- Fold in the chocolate chips and toffee bits.
- Drop large spoonfuls of dough onto a baking sheet lined with parchment paper.
- Bake for 12-15 minutes or until edges are golden but center is still soft.
- Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For best results, chill the dough for at least 30 minutes before baking.
- Store cookies in an airtight container to keep them fresh.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 250
- Sugar: 15g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg