Description
These chewy toffee chocolate chip cookies are packed with rich dark chocolate chunks and buttery Skor toffee bits. The pan-banging technique gives them irresistible crinkly edges and a soft, gooey centre. A relatively easy recipe with a minimum 1 hour chill time.
Ingredients
Units
Scale
Dry Ingredients
- 2 cups (240 g) all-purpose flour
- 1 tsp (5 g) baking soda
- 1/4 tsp (1 g) salt
Wet Ingredients
- 1 cup (226 g) unsalted butter, room temperature
- 1 cup (220 g) light brown sugar, packed
- 1/4 cup (50 g) granulated sugar
- 2 large eggs, room temperature
- 2 tsp (10 ml) vanilla extract
Mix-ins
- 200 g dark chocolate chunks (from about 2 full-size bars, reserve some for topping)
- 2/3 cup (100 g) Skor toffee chips
- 1/2 tsp (2 g) flaky sea salt, optional
Instructions
- Preheat oven to 325°F (165°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
- In a large bowl, beat room temperature butter, light brown sugar, and granulated sugar with an electric mixer on medium speed until light and fluffy, about 3 minutes.
- Add eggs, one at a time, mixing until just combined after each addition. Mix in vanilla extract. Scrape down the sides of the bowl as needed.
- Add the flour mixture to the wet ingredients. Mix on low speed until just combined. Do not overmix.
- Gently fold in chocolate chunks (reserving some for topping) and toffee chips with a spatula until evenly distributed.
- Cover the dough with plastic wrap and refrigerate for at least 1 hour, or ideally overnight.
- Scoop dough into 2-inch (3 tbsp) balls. Place scoops 3-4 inches apart on the prepared baking sheets. Top with reserved chocolate chunks.
- Bake for 16 minutes using the pan-banging method (credit to Sarah Keiffer’s technique from the Vanilla Bean Blog!):
- Bake for 10 minutes.
- Open the oven, lift the baking sheet with oven mitts, and gently bang it down on the oven rack 2-3 times to deflate cookies and create crinkles.
- Bake for another 3 minutes.
- Repeat the banging step.
- Bake for the final 3 minutes (total 16 minutes).
- Alternatively, if skipping the pan-banging method, bake for 18 minutes total.
- If desired, sprinkle flaky sea salt on the hot cookies immediately after baking.
- Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Refrigerating the dough is crucial for preventing excessive spreading and developing that perfect chewy texture. Overnight is best, but at least an hour will do the trick.
- This recipe is designed to be “not too sweet,” letting the toffee and chocolate shine. If you have a sweeter tooth, feel free to bump up both the brown and granulated sugars by an extra 1/4 cup each.
- The pan banging technique might sound wild, but it’s the secret to those coveted crinkly edges and extra chewy centers. Don’t be shy, give those sheets a good whack!
- Prep Time: 20 mins
- Chill Time: 1 hour
- Cook Time: 16 mins
- Category: Cookies
- Method: Baking