Cookbook author, mom, and blogger Leigh Ann Chatagnier is joining us from Houston, Texas to make her family’s favorite chocolate chip toffee cookies. Leigh Ann has a passion for helping home cooks gain confidence in the kitchen by teaching just how doable and stress-free cooking from scratch can be.
- 3 Cups All Purpose Flour
- 1 Tsp. Baking Soda
- 1 Tsp. Baking Powder
- 1/2 Tsp. Salt
- 1 Cup Unsalted Butter, softened at room temp
- 3/4 Cup White Sugar
- 1 1/4 Cup Brown Sugar
- 2 Eggs
- 1 1/2 Tsp. Vanilla Extract
- 1 1/2 Cups Chopped Dark Chocolate or Chocolate Chips
- 1/2 Cup Toffee Bits
- Maldon Salt or Sea Salt for Topping
- Preheat oven to 375 degrees.
- In a stand mixer beat butter until smooth.
- Add in sugars to the butter and beat until light and fluffy, about 5 minutes.
- Add in eggs and vanilla and beat again for 3-5 minutes until smooth.
- In a large bowl, combine flour, baking soda, baking powder, and salt.
- Slowly add in dry ingredients into the wet ingredients and mix until just combined.
- Slowly add in chocolate bits and toffee bits until distributed evenly.
- Scoop cookies onto a parchment lined baking sheet, sprinkle with maldon salt, and bake for 8-10 minutes until edges are just golden.
- Let cool on baking sheet for 2-3 minutes before removing from the pan.
Tip: To freeze extra dough simply scoop into individual cookies and then freeze in a single layer on in the freezer. Once frozen, layer between parchment paper in an airtight container or bag. To cook, remove from freezer and place onto a parchment lined baking sheet and bake for 8-10 minutes. No need to defrost.