These cookies are perfect for bake sales and roadside farm stands. They're big, soft, and full of little toffee bits and chocolate in each bite.
When I get asked to bake, these are the cookies everyone's hoping for!
A few months ago, my daughter discovered TOFFEE. We'd bought ice cream that had little toffee bits in it, and from that moment she was absolutely hooked on toffee everything.
So the next time I baked, I thought...what if I surprise her with putting some toffee bits in those cookies? To say the result was a hit, was an understatement!
From there, I started experimenting with making really decadent, over-sized cookies...the kind you'd gladly plunk down money for, at a bakery stand. I started handing out cookies to everyone. The mail lady. My kid's bus driver. The neighbors.
I now have folks asking if they can place orders for these, and it feels like they've become our family specialty.
I guess that means it's time to share the "secret" recipe with all you besties!
I'm terrible at creating those long walls of text that recipe bloggers are supposed to write, so we can actually earn a living from doing this. So let me just say, you're going to love these because:
They're huge, indulgent, and super-squishy without falling apart.
Every single bite is full of chocolate and toffee bits. These are PACKED with flavor.
They're not so "full of stuff" that you don't get to enjoy the actual cookie that holds it all together.
They're pretty, and so giftable when packaged up in clear cookie bags!
Even on bad day, these are sure to make people smile.
📖 Recipe
Ingredients
- 1 cup unsalted butter
- ¾ cup granulated sugar (I prefer unbleached)
- ¾ cup light brown sugar loosely packed
- 1 large egg
- 2 ¼ cups unbleached flour
- ½ teaspoon baking soda
- ⅛ teaspoon salt
- 1 cup dark chocolate chips
- ¾ cup toffee bits
For cookie garnish
- 10 tablespoon toffee bits for sprinkling on hot cookies
Instructions
- Preheat oven to 350℉. Line baking sheets with parchment paper.
- Cream together butter and sugars until light and fluffy
- Add egg, and beat until thoroughly mixed
- Sift together flour, soda, and salt. Add to sugar and butter mixture, and stir until thoroughly incorporated.
- Add chocolate chips and ¾ cup toffee bits. Stir just until well mixed.
- Use a ¼ cup measure to drop dough in even, ¼ cup portions onto cookie sheets. Don't flatten, and do allow space for each cookie to spread. It works well to bake five cookies each, on three baking sheets.
- Bake 13 minutes, or until centers are nearly set, and edges are just golden brown.
- Remove from oven, and immediately sprinkle each cookie with 2 teaspoon of reserved toffee bits.
- Allow to fully cool before packaging. 5" x 7" cellophane cookie bags work perfectly for these.
Nutrition
Hope you enjoy these as much as we do!
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Anna Chesley
Anna Chesley is a freelance writer living a homestead lifestyle, with a special love for family travel, old books, vintage skills, and seaside living. In addition to founding Salt In My Coffee, she runs the website, New England Family Life, as well as The 1800's Housewife, a website devoted to re-creating authentic 1800's recipes.
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