Chocolate Drizzled Toffee Chocolate Chip Cookies
The ultimate comfort food, Chocolate Drizzled Toffee Chocolate Chip Cookies combine rich chocolate, buttery toffee, and soft cookie dough for a truly irresistible treat. Perfect for any occasion, these easy-to-make cookies will have everyone craving more!
Equipment
- Wooden Spoon
- Mixing Bowl
- Chef's Knife
- Baking Sheet
- Oven
Ingredients
- ¾ cup Butter softened
- ½ cup Powdered Sugar
- ½ cup Granulated White Sugar
- 1 large Egg
- 1½ teaspoons Vanilla Extract
- 2 cups All Purpose Flour
- ½ cup Miniature Semisweet Chocolate Chips
- ½ cup Toffee Bits
- additional sugar Sugar for rolling
- 2 ounces Bittersweet Chocolate chopped
Instructions
- In a large bowl, use an electric mixer to cream butter until pale and fluffy, about 1 minute. This step is crucial as it incorporates air into the butter, resulting in a light cookie texture.
- Add in the powdered sugar and granulated white sugar, beating until well combined. You want the mixture to look smooth, with no lumps remaining from the sugars.
- Incorporate the egg and vanilla, beating until the mixture looks glossy and well combined. This adds moisture and flavor.
- Gradually add the flour while mixing on low speed. Beat until just incorporated, being careful not to overmix. You should see a soft dough forming.
- Gently fold in the miniature semisweet chocolate chips and toffee bits using a spatula. Make sure they are evenly distributed throughout the dough.
- Gather the dough into a ball and refrigerate for an hour. This helps the dough firm up, making it easier to handle.
- Preheat your oven to 350 degrees F. Line baking sheets with parchment paper or silpat mats to prevent sticking.
- Roll the chilled dough into 1-inch balls and place them 2 inches apart on the prepared baking sheets. This ensures they have room to spread while baking.
- Dampen the flat bottom of a glass cup and dip it in sugar. Use the sugared bottom of the cup to press each ball firmly into a 2-inch round. You may need to re-dip the glass in sugar now and then to keep from sticking to the dough.
- Bake the cookies for 11 to 13 minutes, or until the edges are lightly golden. Keep an eye on them toward the end!
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack.
- In a small microwave-safe bowl, microwave the chopped bittersweet chocolate on high for 20 seconds or so, until partially melted. Stir until smooth.
- Scoop the melted chocolate into a small zip baggie, zip it closed, and snip a very small piece off the corner of the bag. Squeeze gently to drizzle chocolate back and forth across each cookie.
- Let the cookies sit at room temperature until the chocolate is set. Enjoy your homemade treats!
Notes
To store leftovers, keep the cookies in an airtight container at room temperature. They will stay fresh for up to one week. You can freeze these cookies for up to 6 months. Just make sure they’re sealed well in a freezer bag or container.