Toffee Chocolate Chip Cookies
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
Soft and chewy toffee-filled cookies loaded with rich chocolate chips, perfect for a sweet treat.
Ella x
Ingredients
- 250 gbutter(softened)
- 150 gcaster sugar
- 100 ggolden syrup
- 150 gbrown sugar
- 2large eggs
- 250 gall-purpose flour
- 6 gbaking soda(baking soda powder)
- 12 gsalt
- 200 gchocolate chips
- 150 gtoffee bits
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F) and line a baking tray with parchment paper.
Tip: Use a baking tray with a non-stick surface to prevent the cookies from spreading.
- 2
Whisk together the butter, caster sugar, golden syrup, and brown sugar until light and fluffy.
Tip: Use a stand mixer with a whisk attachment for a smooth consistency.
- 3
Add the large eggs one at a time, whisking well after each addition.
Tip: Make sure to scrape down the sides of the bowl after each addition.
- 4
In a separate bowl, whisk together the flour, baking soda, and salt.
Tip: Use a whisk with a long handle to avoid fatigue.
- 5
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Tip: Avoid overmixing to maintain the cookies' texture.
- 6
Fold in the chocolate chips and toffee bits.
Tip: Use a rubber spatula to gently fold the mixtures together.
- 7
Scoop tablespoon-sized balls of dough onto the prepared baking tray, leaving 5cm of space between each cookie.
Tip: Use a cookie scoop or spoon to achieve uniform cookies.
- 8
Bake for 12-15 minutes, or until the edges are lightly golden.
Tip: Check the cookies after 10 minutes, as the baking time may vary depending on your oven.
- 9
Remove from the oven and let cool on the tray for 5 minutes before transferring to a wire rack to cool completely.
Tip: Avoid touching the cookies with a damp hand to prevent them from sticking.
- 10
Enjoy your freshly baked toffee chocolate chip cookies!
Tip: Store in an airtight container at room temperature for up to 3 days.
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