Description
These cookies are a true testament to the art of baking, combining rich and gooey textures with a flavor explosion that leaves you craving more.
Ingredients
Scale
- 1 cup unsalted butter, cold and cubed
- 3/4 cup light brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1/2 cup Dutch-process cocoa powder
- 1 1/4 cups all-purpose flour
- 1 cup cake flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon fine sea salt
- 1 1/2 cups dark chocolate chunks or chips (60–70% cocoa)
- 1 1/4 cups toffee bits or chopped toffee bars
- Flaky sea salt, for topping (optional)
Instructions
- In a stand mixer, begin by adding your cubed, cold butter into the mixing bowl. Add both the light brown sugar and granulated sugar. Turn on the mixer and cream these together for about 3–4 minutes until the mixture becomes light and fluffy. This process is essential as it incorporates air into the butter, leading to a nice texture in your cookies.
- Next, add the eggs one by one into the butter mixture, mixing thoroughly and scraping down the sides of the bowl after each addition. This step ensures that the eggs are well incorporated, contributing moisture and richness to your cookie dough.
- In a separate bowl, sift together the Dutch-process cocoa powder, all-purpose flour, cake flour, baking powder, baking soda, and fine sea salt. Sifting helps to aerate the dry ingredients, preventing lumps and improving the overall texture of your cookies.
- Gradually incorporate these dry ingredients into your creamed butter and eggs on low speed, mixing just until the ingredients are absorbed. Avoid overmixing; the goal is to achieve a combined dough without developing gluten too much to keep your cookies tender.
- Now, gently fold in the dark chocolate chunks and toffee bits, ensuring they’re evenly distributed throughout the dough. It’s a good idea to reserve a handful of chocolate and toffee for sprinkling on top before baking, adding visual appeal and extra flavor to your cookies.
- Cover your dough tightly with plastic wrap and refrigerate it for at least one hour, or, for best results, overnight. Chilling the dough allows flavors to meld and enhances the texture of the cookies by firming up the butter.
- When you are ready to bake, preheat your oven to 375°F (190°C). Line your baking sheets with parchment paper or a silicone mat to prevent sticking and make cleanup easier.
- Using a large cookie scoop, portion out the cookie dough into generous 4 oz balls, placing them about 2 inches apart on your baking sheet to allow for spreading as they bake.
- Bake the cookies for 10-12 minutes, keeping an eye on them as they cook. Look for edges that are set while the centers remain slightly underbaked — this is the sweet spot for that chewy texture that makes these cookies stand out.
- As soon as they come out of the oven, sprinkle with flaky sea salt if desired. Let the cookies cool on the baking sheet for about 10 minutes before transferring them to a wire rack to cool completely. This step helps them firm up, while still keeping that gooey center!
Notes
Approximately 350 calories per cookie, 5g protein, 230mg sodium
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
Nutrition
- Calories: 350 kcal
- Sodium: 230 mg
- Protein: 5 g