Toffee Walnut Chocolate Chip Cookies
Rich buttery chocolate chip cookies with a caramel toffee flavour from dark brown sugar and a hint of salt. I love these with walnuts, but feel free to swap with pecans.
Ingredients
- ½ cup plus 1 tbsp 125g soft unsalted butter
- ½ cup 110g packed dark brown sugar
- ½ cup 100g granulated sugar
- 1 teaspoon pure vanilla extract
- 1 large egg at room temperature
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups 215g all-purpose flour
- ¾ cup 113g bittersweet chocolate chips
- ½ cup 60g chopped walnuts
Instructions
- In a medium bowl, whisk together flour, baking soda and salt; set aside.
- Beat butter with both sugars and vanilla in the bowl of a stand mixer fitted with the paddle attachment and beat on medium-high speed for 2 minutes until creamy and lightened a bit but more like a thick paste. You can also mix by hand in a large bowl with a sturdy rubber spatula. Scrape down the sides and bottom of the bowl halfway through mixing.
- Beat in egg until well incorporated and creamy. Mix in baking soda and salt. Add flour and chocolate chunks and mix on low until mostly combined, then finish mixing by hand. Refrigerate for 1-2 hours if you desire extra thick cookies.
- Preheat your oven to 350°F and line two large baking sheets with parchment paper. Use a 1.5-oz trigger or quick-release ice cream scoop to portion mounds of dough and place them onto prepared baking sheets, spacing them 2.5 inches apart. Or roll portions of dough into balls. Flatten them slightly with the palm of your hand and bake for 9-11 minutes until golden around the edges. Let cookies cool on baking sheet for a minute before transferring to a wire rack to finish cooling.
