Salted Toffee Chocolate Chunk Cookies
These delicious Salted Toffee Chocolate Chunk Cookies will make you swoon if you’re a fan of sweet and salty treats. Thick, chewy chocolate studded cookies were given a boost of crunch from chunks of Heath bars and a sparkly sea salt garnish.
Why You’ll Love:
- If you’re a fan of toffee, these are chockful of chopped Heath Bars.
- Plus, if sweet-salty treats (yes, please to chocolate dipped potato chips!), you’ll go crazy for these.
- As with most cookies, they’re super simple to make!
- It’s easy to buy Heath Bars and chop them yourself. There’s less waste than buying a bag of toffee bits.
- Have your eggs and butter at room temperature for easy incorporation.
- PRO-Tip: Chill the cookie dough before baking. This will minimize spreading.
- Use a medium cookie scoop to dish out the dough. This will help all the cookies bake evenly.
- Use flaky sea salt to garnish. Table salt or kosher salt won’t give the same results.
- Sprinkle with sanding sugar if you don’t want the sweet-salty combo.
- PRO-Tip: To ensure nice, round, bakery-worthy cookies, carefully tap the edges of the cookies to shape when they come out of the oven.
These Salted Toffee Chocolate Chunk Cookies were the perfect treat after a couple of weeks away from the kitchen. I made a few sans salt for some to be nameless family members and sent a dozen toffee-free cookies along with Bill as he heads to Iowa to see his mom. All these palates to please. But the toffee studded, sea salt garnished gems were my personal favorites. My girlfriends also gave them rave reviews. I needed a fast and fabulous recipe and these fit the bill divinely.
We arrived home from sunny New Zealand to sub-zero temps and a cold house. Yes, our furnace had picked an inopportune time to take a nap. So what’s a chilled girl to do? Turn on the oven and bake. These Salted Toffee Chocolate Chunk Cookies were easy to make (I love the twist on one of my favorite cookie doughs from Jacque Torres with cake flour, bread flour, baking soda, and baking powder), chewy, and packed full of delectable add-ins, plus they warmed my kitchen a wee bit as well.
The ideal trifecta: simple, delicious, and warming to the body and soul. I couldn’t have dreamed up a better cookie myself! Thanks, Susan, for the splendid recipe! This cookie recipe came out delicious!
- 2 ½ sticks (1 1/4 cups) butter, at room temperature
- 1 ½ cups dark brown sugar (or use light brown sugar and add 1 1/2 tablespoons mild molasses)
- ½ cup sugar
- 2 eggs
- 1 tablespoon vanilla
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 ½ teaspoon baking powder
- 2 cups cake flour
- 1 ½ cups bread flour
- 2 cups semi-sweet chocolate chunks (I used Ghirardelli bars and chopped them)
- 1 ½ cups chopped Heath bars (or caramel bits if you can find them)
- Flaked sea salt
- In a bowl of a stand mixer fit with paddle attachment, cream together butter and sugars.
- Beat in the eggs and vanilla.
- Mix in the dry ingredients just till blended.
- Stir in the toffee and chocolate chunks.
- Chill dough for 2 to 3 hours or overnight.
- Preheat the oven to 350º. Line a baking sheet with parchment paper and using a medium cookie scoop (about 2 tablespoons), place mounds of dough about 2 inches apart.
- Top each one with a pinch of the flaked salt.
- Bake for 12 to 14 minutes or until golden brown around the edges.
- Let cool on baking sheet for a couple minutes before transferring to a wire rack to finish cooling. Store in a covered, airtight container.
Total time does not include chilling time.
Use sanding sugar instead of sea salt if you aren't a fan of sweet and salty desserts.
Recipe very slightly adapted from Authentic Suburban Gourmet.
Serving Size:1 cookies
Amount Per Serving: Calories: 272Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 22mgSodium: 243mgCarbohydrates: 47gFiber: 1gSugar: 30gProtein: 3g