Giant Toffee Chocolate Chip Cookies
Indulge in the ultimate cookie experience with these Giant Toffee Chocolate Chip Cookies—a decadent treat that's perfectly soft, chewy, and packed with irresistible flavor. Featuring gooey semi-sweet chocolate chips and crunchy toffee bits, these cookies are baked to golden perfection with a slightly underbaked center for that just-right texture. Each oversized cookie delivers the perfect balance of sweetness, buttery richness, and a hint of vanilla. With a quick 15-minute prep time and a yield of bakery-style cookies that are as big as your hand, this recipe is ideal for impressing guests or satisfying your most indulgent dessert cravings. Whether served warm with a glass of milk or as a show-stopping addition to your dessert table, these cookies are guaranteed to disappear in no time!
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Recipe Information
Ingredients
- 1 cup (softened) Unsalted butter
- 1 cup Granulated sugar
- 1 cup Brown sugar, packed
- 2 Large eggs
- 2 teaspoons Pure vanilla extract
- 3 cups All-purpose flour
- 1 teaspoon Baking powder
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 2 cups Semi-sweet chocolate chips
- 1 cup Toffee bits
Instructions
Preheat your oven to 375°F (190°C) and line two large baking sheets with parchment paper.
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy (about 2-3 minutes).
Beat in the eggs, one at a time, followed by the vanilla extract.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Fold in the chocolate chips and toffee bits using a spatula or wooden spoon.
Scoop large portions of dough (approximately 1/3 cup per cookie) and place them onto the prepared baking sheets, spacing them at least 3 inches apart to allow for spreading.
Gently flatten each mound of dough slightly with your palm or the back of a spoon.
Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown but the centers still look slightly underbaked.
Remove from the oven and allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or store in an airtight container for up to 5 days.
Nutrition Facts
Calories |
896 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.4 g | 53% | |
| Saturated Fat | 25.0 g | 125% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 116 mg | 39% | |
| Sodium | 435 mg | 19% | |
| Total Carbohydrate | 128.7 g | 47% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 84.4 g | ||
| Protein | 9.7 g | 19% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 50 mg | 4% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 109 mg | 2% | |
*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.
