If you’ve ever dreamed of a cookie that combines the perfect balance of chewy, crunchy, and chocolatey, then this Giant Toffee Chocolate Chip Cookies Recipe is exactly what you need. These cookies are huge, packed with buttery toffee bits and generous chocolate chips, creating an irresistible treat that melts in your mouth with every bite. Whether you’re baking for a crowd or simply indulging yourself, these cookies deliver layers of flavor and texture that elevate classic chocolate chip cookies to a whole new level.
Ingredients You’ll Need
The secret to these Giant Toffee Chocolate Chip Cookies Recipe’s incredible flavor lies in simple, high-quality ingredients. Each one plays a crucial role, from the mix of flours that give the perfect chew and tenderness, to the cold butter that creates a delicate crumb and rich taste. Here’s what you’ll need to get started:
- 2½ cups all-purpose flour: Provides structure and classic cookie texture.
- 1½ cups cake flour: Adds tenderness and a lighter crumb for that soft inside.
- 2 tsp corn starch: Helps create a soft, chewy texture by tenderizing the flour.
- 1 tsp baking powder: Ensures slight lift and fluffiness.
- 1 tsp baking soda: Works alongside baking powder to help the cookies rise properly.
- 1 tsp salt: Balances sweetness and enhances all the flavors.
- 1 cup unsalted butter (cold and cubed): Cold butter is key for that tender, melt-in-your-mouth quality.
- 1 cup packed light brown sugar: Adds moisture and a hint of caramel flavor.
- ½ cup granulated sugar: Provides the perfect amount of sweetness and crisp edges.
- 2 large eggs: Helps bind ingredients and contribute to the cookie’s softness.
- 2 large egg yolks: Enrich the dough, making it extra moist and flavorful.
- 2 tsp vanilla extract: Infuses classic warmth and depth.
- 1 tsp almond extract: Adds a subtle, nutty aroma that takes these cookies over the top.
- 2 cups chocolate chips: The luscious melty chocolate every chocolate chip cookie needs.
- 1 (8-oz) bag milk chocolate Heat English Toffee Bits: Crunchy, buttery toffee bits make these cookies uniquely delicious.
How to Make Giant Toffee Chocolate Chip Cookies Recipe
Step 1: Prepare Your Oven and Baking Sheets
Start by preheating your oven to 400ºF. Line two cookie sheets with parchment paper to ensure your cookies don’t stick and bake evenly. This simple step sets you up for cookie perfection.
Step 2: Whisk the Dry Ingredients
In a large bowl, combine the cake flour, all-purpose flour, cornstarch, baking powder, baking soda, and salt. Whisking these together helps distribute everything evenly and prevents clumps, which means your cookies will bake beautifully with consistent texture throughout.
Step 3: Cream the Butter and Sugars
Using a stand mixer fitted with the paddle attachment, beat the cold, cubed butter on medium speed until it’s smooth but still firm. Add the granulated sugar and brown sugar, mixing until the combination becomes light and fluffy. This creaming process is crucial—it traps air that helps make your cookies tender yet hold their giant shape.
Step 4: Add Eggs and Extracts
Mix in the two large eggs, the extra egg yolks, vanilla extract, and almond extract. These wet ingredients enrich the dough, lending a velvety texture and that wonderful, deep flavor profile that makes this Giant Toffee Chocolate Chip Cookies Recipe so special.
Step 5: Combine Wet and Dry Ingredients
Slowly add your whisked dry ingredients into the wet mix. Stir until everything is just combined for cookies that stay soft and chewy with no overworked toughness. Then, gently fold in the milk chocolate chips and the irresistible toffee bits. This is where the magic happens — those toffee bits add a subtle crunch that surprises and delights in every bite.
Step 6: Shape and Bake
Divide the dough into 12 generously sized portions. Place these large cookie dollops on your prepared baking sheets, spaced well apart. Bake for 10 to 12 minutes, watching for the edges to turn a beautiful light golden brown. Once out of the oven, allow the cookies to rest on the baking sheets for 15 minutes before transferring them to a wire rack to cool completely. This resting period lets the cookies set perfectly so they don’t fall apart when you pick them up.
How to Serve Giant Toffee Chocolate Chip Cookies Recipe
Garnishes
While these cookies are fantastic just as they come, try sprinkling a tiny pinch of flaky sea salt on top right after baking to contrast beautifully with the sweetness. For an extra indulgent touch, drizzle a little melted dark chocolate over the top before cookies have fully cooled.
Side Dishes
Giant Toffee Chocolate Chip Cookies pair wonderfully with a cold glass of milk, but don’t stop there. A scoop of vanilla or caramel ice cream alongside warms up the cookie’s rich flavors. You can also enjoy them with a cup of strong coffee or a creamy chai latte for a cozy snack break.
Creative Ways to Present
For gatherings, try stacking these giant cookies into a rustic tower, tied with a pretty ribbon for a stunning dessert centerpiece. Alternatively, sandwich two cookies around a generous scoop of ice cream for a delicious homemade ice cream sandwich that’s sure to impress.
Make Ahead and Storage
Storing Leftovers
Store leftover cookies in an airtight container at room temperature to keep them soft and chewy for up to 4 days. Placing a slice of bread in the container with the cookies can help maintain that perfect moisture balance.
Freezing
If you want to enjoy these cookies later, you can freeze the unbaked dough balls on a baking sheet, then transfer them to a freezer bag once solid. When ready, bake from frozen, adding a couple of extra minutes to the baking time. Baked cookies also freeze well—wrap them individually to avoid freezer burn and defrost at room temperature.
Reheating
To bring back that fresh-baked warmth, reheat cookies in a 300ºF oven for about 5 minutes. If you’re in a hurry, microwaving for 10 to 15 seconds softens them up nicely, but be careful not to overdo it or they may become tough.
FAQs
Can I substitute the toffee bits with something else?
Absolutely! While toffee bits are key to this recipe’s signature crunch and buttery flavor, chopped nuts or butterscotch chips can be used as alternatives. Just keep in mind that the flavor and texture will slightly differ.
Why use both cake flour and all-purpose flour?
The combination gives the best of both worlds—a tender, soft crumb from the cake flour and enough structure from the all-purpose flour to hold the cookie’s giant shape without spreading too much.
Is it necessary to use cold butter?
Yes, cold butter helps create pockets in the dough while baking, resulting in a tender, flaky texture. Room temperature or melted butter would yield a denser cookie without that classic chewiness.
Can I make smaller cookies with this recipe?
Of course! Just adjust the baking time accordingly. For smaller cookies, bake for about 8 to 10 minutes and keep an eye on the edges to avoid overbaking.
How do I prevent the cookies from spreading too much?
Chilling the dough before baking can help control spreading, or you can make sure the butter stays cold until the moment you start mixing. Also, properly balancing your flours and baking soda ensures the cookies hold their shape nicely.
Final Thoughts
There’s something truly special about the Giant Toffee Chocolate Chip Cookies Recipe that transforms an everyday cookie into a heartwarming treat filled with rich buttery toffee and melty chocolate in every bite. Whether you’re baking for family or friends or treating yourself after a long day, these cookies bring joy and satisfy that sweet craving in the best way. Give this recipe a try—you might just find your new favorite cookie to bake again and again!
Print
Giant Toffee Chocolate Chip Cookies Recipe
- Prep Time: 10 minutes
- Cook Time: 11 minutes
- Total Time: 21 minutes
- Yield: 12 large cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Giant Toffee Chocolate Chip Cookies are a delightful twist on the classic cookie, combining the rich flavors of milk chocolate chips and crunchy English toffee bits. Featuring a tender, buttery dough made with a blend of all-purpose and cake flours, these cookies have a perfect chewy and slightly crispy texture. They are ideal for cookie lovers looking for a decadent treat that’s easy to bake and share.
Ingredients
Dry Ingredients
- 2½ cups all-purpose flour
- 1½ cups cake flour
- 2 tsp corn starch
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
Wet Ingredients
- 1 cup unsalted butter (cold and cut into cubes)
- 1 cup packed light brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 2 large egg yolks
- 2 tsp vanilla extract
- 1 tsp almond extract
Add-ins
- 2 cups chocolate chips
- 1 (8-oz) bag milk chocolate Heat English Toffee Bits
Instructions
- Prepare for baking: Preheat your oven to 400ºF and line two cookie sheets with parchment paper; set them aside to get ready.
- Mix dry ingredients: In a large bowl, whisk together cake flour, all-purpose flour, cornstarch, baking soda, baking powder, and salt until fully incorporated. Set this mixture aside.
- Cream butter and sugars: Using a stand mixer with the paddle attachment, beat the cold, cubed unsalted butter on medium speed until smooth and creamy. Add granulated sugar and light brown sugar, mixing until the mixture becomes light and fluffy.
- Add eggs and extracts: Incorporate the eggs, egg yolks, vanilla extract, and almond extract into the butter-sugar mixture, mixing until everything is combined evenly.
- Combine dry and wet ingredients: Gradually add the dry ingredient mixture to the wet mixture, stirring just until all ingredients are combined. Avoid overmixing to keep the cookies tender.
- Fold in toffee bits and chocolate chips: Gently stir in the milk chocolate toffee bits and chocolate chips evenly throughout the dough.
- Shape the cookies: Divide the dough into 12 large portions and place each one onto the prepared cookie sheets, spacing them appropriately.
- Bake the cookies: Place the trays in the preheated oven and bake for 10 to 12 minutes. Watch for the edges to turn a light golden brown as an indicator of doneness.
- Cool the cookies: Once baked, let the cookies rest on the baking sheet for 15 minutes to firm up before transferring them to a wire rack to cool completely.
Notes
- Using cold butter helps create a thicker, chewier cookie texture.
- Do not overmix the dough after adding flour to keep cookies tender.
- Letting cookies rest on the baking sheet after baking allows them to set properly and prevents breakage when transferring.
- You can swap milk chocolate chips for semi-sweet for a less sweet option.
- Store cookies in an airtight container at room temperature for up to 5 days.
