No mixer or chilling needed to make these soft and chewy chocolate cookies. The flavorful toffee bits give these cookies a little crunch and the secret ingredient make them perfect!
I think this DecemberI have bakedthe most cookies. I bakecookies year round and have a handfulof favorite recipes Imake over and over in my kitchen, but this holiday season I was on the quest for a new cookie recipe to make for our Christmas dessert table. I don’t do cakes or any fancy desserts.Keeping it simple and the stress level to minimum. Who needs to panic over a sophisticated desserts on Christmas eve? Not this girl, that’s for sure!
Well, these cookies are easy as 1,2,3. Make the cookie dough, scoop and bake. It’s that easy! And the results? Oh my! Extra chewy, soft, rich chocolate cookies with a few crunchy pieces in each cookie.
To make these cookies perfect you must follow the recipe directions. There are a few things you have to remember but once you have all the ingredients on hand and the oven hot, you should be all good.
The recipe starts by melting butter and semi-sweet chocolate over low heat. Once the mixture is smooth, you have to stir in the sugars.The recipe for these toffee crunch chocolate cookies calls for both white and brown sugar. I LOVE adding dark brown sugar to these cookies. It not only helps the chewy factor but also enhances the toffee flavor! After you add the sugars you have to let the mixture cool down slightly before stirring in the eggs. If you add the eggs and the dry ingredients while the chocolate mixture is still hot, the cookies will spread into the oven making a huge mess.
In addition to the butter and sugars, you’ll also need eggs, all-purpose flour, chocolate chips, toffee bits and a secret ingredient. It won’t be secret anymore, of course, once I tell you. Crumbled brownie brittle. It not only brings a little more toffee flavor but help with the crunch factor as well.
Have you tried Sheila G’s Brownie Brittle? Ah-dictive!!!!
The first time I tried brownie brittle was alms 6 months ago at a food blogger’s conference in Miami. I kept snacking on it the entire flight back home. Needless to say Ididn’t tell my family about the extra bag I had in my language. Sometimes I’m selfish like that!
Shortly after my trip to Miami, I noticed Brownie Brittle at my local grocery store and that was the beginning of my addition. I’m sure you can find it at a store near you. I now see them in all stores! Brownie brittle comes in 4 flavors – chocolate chip, salted caramel, mint chocolate chips and of course toffee crunch!
To make these cookies you’ll need 2.5 oz crumbled toffee crunch brownie brittle – that’s half of the bag. You can munch on the other half while the cookies are in the oven. You know, tomake the time fly faster!
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Toffee crunch chocolate cookies recipe
Yields 18-20 cookies
No mixer or chilling needed to make these soft and chewy chocolate cookies. The flavorful toffee bits give these cookies a little crunch and the secret ingredient make them perfect!
20 minPrep Time
11 minCook Time
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Ingredients
- 1/2 cup (113 grams) butter, room temperature
- 4 oz (113 grams) semi sweet chocolate, roughly chopped
- 1/2 cup (100 grams) granulated sugar
- 1/2 cup (100 grams) dark brown sugar
- 2 eggs
- 1 cup (120 grams) all purpose flour
- 1/2 cup semi sweet chocolate chips
- 1/2 cup toffee bits
- 3/4 cup (70 grams) crumbled toffee crunch brownie brittle
Instructions
- Heat the oven to 350F. Line two baking sheets with parchment paper and set aside.
- In a small saucepan, add the butter and 4 oz of chocolate. Melt over a low heat, stirring until smooth.
- Remove from the heat and stir in the sugars. Let cool for about 10 minutes, stirring occasionally. The mixture should now be warm to the touch.
- With a spatula or a hand whisk, beat in the two eggs.
- Gently fold in the flour, followed by the chocolate chips, toffee bits and crumbled brownie brittle.
- With a medium size ice-cream scoop, drop cookie dough on the prepared baking sheets.
- Bake the cookies in the preheated oven for 11-12 minutes or until just set. I prefer to slightly underbake the cookies - this way they will be chewier!
- Remove from the oven and let the cookie cool completely before removing them from the baking sheets.
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FAQs
Cornstarch helps product soft and thick cookies. Using more brown sugar than white sugar results in a moister, softer cookie. An extra egg yolk increases chewiness. Rolling the cookie dough balls to be tall and lumpy instead of wide and smooth gives the cookies a bakery-style textured thickness.
What makes a cookie chewy or crunchy? ›
The ingredients you use and how you shape your cookies both play an important role in whether your cookies turn out crispy or chewy. The type of flour and sugar you use, if your cookie dough contains eggs, and whether you use melted or softened butter all factor into the crispy-chewy equation, too.
What makes a cookie hold together? ›
Flour is the main ingredient that provides structure in a cookie – without it, there would be no cookie! The gluten in flour forms a web of sorts – the framework that catches the air bubbles/gasses given off during rising. This helps provide the structure.
Which chocolate is best for cookies? ›
Use a dark chocolate that contains between 60% to 80% cacao for a classic chocolate chip cookie. The bittersweet flavor of the dark chocolate balances out the sugars in the cookie dough, resulting in a well-balanced, traditional chocolate chip cookie.
What is the secret ingredient to keep cookies soft? ›
For soft cookies, use: Brown sugar, as it has a high moisture content and retains moisture better than white sugar. Also, when combined with eggs, brown sugar can prevent spreading (taller cookies tend to be softer and fluffier). Shortening instead of butter or in addition to butter.
What are 3 factors that contribute to a chewy cookie? ›
- Brown sugar is key. Brown sugar has molasses in it which is like a more liquid ingredient. ...
- Use baking soda / powder. It helps give your cookie a little rise which makes the center a little more chewy/cakey hence sort.
- Freeze your cookie dough before scooping.
Baking soda is typically used for chewy cookies, while baking powder is generally used for light and airy cookies. Since baking powder is comprised of a number of ingredients (baking soda, cream of tartar, cornstarch, etc.), using it instead of pure baking soda will affect the taste of your cookies.
Why do you put vinegar in cookies? ›
King Arthur Flour says the purpose of the vinegar is to temper the sweetness of the sugar and it also reacts with the baking soda to allow the cookies to rise a bit more in the oven. Who knew, eh? So try it–you'll be surprised how it perfectly balances the taste.
What happens if you forget to add brown sugar to cookies? ›
What happens when you bake without brown sugar? To be succinct, the resulting baked good could be slightly drier or more crisp. Without the excess moisture from the molasses in the brown sugar, the final cookie won't be as chewy and the final bread might be drier.
What is the best sugar for cookies? ›
Granulated sugar
Using granulated white sugar will result in a flatter, crispier and lighter-colored cookie. Granulated sugar is hygroscopic, so it attracts and absorbs the liquid in the dough. This slows down the development of the gluten (flour), which makes the cookies crispier.
Brown sugar, meanwhile, is dense and compacts easily, creating fewer air pockets during creaming—that means that there's less opportunity to entrap gas, creating cookies that rise less and spread more. With less moisture escaping via steam, they also stay moist and chewy.
What is the best flour for cookies? ›
All-purpose flour is the most commonly used flour in cookie recipes due to its moderate protein content (usually around 10-12%). This balanced protein level makes it versatile enough to produce both soft and chewy cookies as well as slightly crisp ones.
What chocolate do bakeries use? ›
Guittard, Valrhona, Callebaut, all are great options. Ghirardelli 60%/72%chips have great flavor and price. That's what I almost always buy for baking and ganache.
Can I use regular chocolate bar for baking? ›
Can I use normal chocolate instead of baking chocolate? Yes, normal eating chocolate can widely be used as a substitute for baking chocolate in almost any recipe. However, due to the fact that eating chocolate already has quite a bit of sugar added to it, you may want to reduce the sugar in your recipe accordingly.
How do you make cookies stay soft and chewy? ›
Baking at 375 degrees F as opposed to a lower temperature will help cookies stay soft: they'll bake faster which means they aren't in the hot, drying air of the oven too long. Pull the cookie sheet out of the oven when the cookies are just set: underbaking is better than overbaking.
How do you make cookies soft and chewy again? ›
Another way to soften cookies is by placing the cookies in an airtight container with a damp paper towel. The paper towel will release moisture and help to soften the cookies without making them too soft or mushy. Another way is to place the cookies in a plastic bag with a slice of apple or a damp tea towel.
What makes cookies chewy butter or shortening? ›
But, it turns out that margarine or vegetable shortening is the secret to chewy cookies. I still make mine with butter, though.
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