Giant Bittersweet Chocolate Toffee Cookies
Indulge in the ultimate chocolate lover's dream with these Giant Bittersweet Chocolate Toffee Cookies—a decadent treat that perfectly balances rich, gooey chocolate with crunchy bursts of buttery toffee. Made with melted bittersweet chocolate and sprinkled with optional sea salt flakes for a touch of sophistication, these oversized cookies are soft and chewy with a slightly crisp edge. The recipe combines simple pantry staples with creative additions like toffee bits to elevate your standard cookie game. Ready in under 30 minutes, these luxurious cookies are perfect for gifting, sharing, or savoring warm with a glass of milk. Whether you're baking for a party or treating yourself, this recipe promises a celebration of bold flavors and irresistible texture in every bite.
Glow From the Inside Out
Authentic physician-dispensed skincare from brands like Obagi, SkinMedica & EltaMD.
Trusted by dermatologists, loved by your skin
Recipe Information
Ingredients
- 450 grams bittersweet chocolate
- 120 grams unsalted butter
- 200 grams granulated sugar
- 150 grams light brown sugar
- 3 large eggs
- 2 teaspoons pure vanilla extract
- 200 grams all-purpose flour
- 60 grams unsweetened cocoa powder
- 1.5 teaspoons baking powder
- 1 teaspoon salt
- 200 grams toffee bits
- 1 teaspoon sea salt flakes (optional, for garnish)
Instructions
Preheat your oven to 175°C (350°F) and line two large baking sheets with parchment paper.
Chop the bittersweet chocolate into small chunks and melt it along with the butter in a heatproof bowl over simmering water (double boiler). Stir occasionally until smooth, then set aside to cool slightly.
In a large mixing bowl, whisk together the granulated sugar, light brown sugar, and the cooled chocolate mixture until well combined.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
In a separate bowl, sift together the all-purpose flour, cocoa powder, baking powder, and salt.
Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix.
Gently fold in the toffee bits, ensuring they are evenly distributed throughout the dough.
Using a 1/4-cup measuring cup or an ice cream scoop, scoop large mounds of dough onto the prepared baking sheets, leaving at least 2 inches of space between cookies to allow for spreading.
If desired, sprinkle a pinch of sea salt flakes on top of each cookie mound before baking.
Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are set but the centers still look slightly soft. Do not overbake.
Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Serve the cookies warm or at room temperature, and enjoy their gooey, bittersweet chocolatey goodness!
Nutrition Facts
Calories |
568 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.0 g | 33% | |
| Saturated Fat | 15.5 g | 78% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 74 mg | 25% | |
| Sodium | 336 mg | 15% | |
| Total Carbohydrate | 80.0 g | 29% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 56.5 g | ||
| Protein | 6.5 g | 13% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 56 mg | 4% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 335 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
