Description
These chewy toffee chocolate chip cookies are ready in 20 minutes flat with no chilling required. The ultimate weeknight win for busy families using simple pantry staples.
Ingredients
Scale
- 1/2 cup (115g) unsalted butter, melted and cooled slightly
- 3/4 cup (150g) light brown sugar
- 1/4 cup (50g) granulated white sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 1/4 cups (155g) all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup (90g) chocolate chips
- 1/2 cup (50g) toffee bits
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk melted butter, light brown sugar, and granulated sugar vigorously for about a minute until glossy and smooth.
- Add the egg and vanilla extract to the bowl and whisk until fully combined and uniform.
- Sprinkle flour, baking soda, and salt over the wet mixture. Fold in gently with a spatula until no streaks of flour remain.
- Fold in chocolate chips and toffee bits until evenly distributed.
- Scoop tablespoon-sized portions of dough onto the prepared baking sheet, leaving 2 inches between them.
- Bake for 10-12 minutes until edges are golden brown but centers still look slightly soft.
- Let cookies cool on the pan for 5 minutes before transferring to a cooling rack or serving.
Notes
Use melted butter for a chewier texture rather than softened butter. Do not overbake; cookies continue to cook on the hot pan. For extra flavor, sprinkle flaky sea salt on top immediately after baking. Dough can be frozen for up to 2 hours before baking or stored in the fridge for up to 5 days.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 large cookie
- Calories: 220
- Sugar: 18
- Sodium: 180
- Fat: 12
- Saturated Fat: 7
- Carbohydrates: 28
- Fiber: 1
- Protein: 2
Keywords: chewy toffee chocolate chip cookies, 20 minute cookies, easy weeknight dessert, no chill cookies, toffee cookies, chocolate chip cookies