Image by The Bewitchin Kitchen
These heavenly chewy chocolate toffee cookies never fail to get rave reviews from foodies and friends alike. Be warned though: They are super chocolatey!
Make sure you let them cool properly once you’ve finished baking them. Their chewy texture makes them prone to losing their shape if they haven’t cooled completely.
Pro Tip: Try chilling the dough before baking, just to help firm the mix up a little bit so they don’t flatten when baked. Also, be sure to wait for the cookies to cool on the sheet before removing them.
- 225 grams unsalted butter
- 170 grams granulated sugar
- 170 grams soft light brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 400 grams plain flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 225 grams milk chocolate, chopped
- 170 grams toffee, chopped
Preheat the oven to 170C/325F. You will need a large baking sheet.
Begin by beating the butter and sugars together until light and fluffy. Add the eggs, mixing them in one by one, and the vanilla.
Sift the flour with the baking soda and baking powder, and beat into the mixture. Add the chocolate and toffee.
Drop tablespoonfuls of mixture onto an ungreased baking sheet. Leave 5cm between them. Bake for 10-12 minutes, then remove and cool on a wire rack.