Chocolate Chip Toffee Walnut Cookies are big, soft, chewy cookies. Just the way I like them. I think I’m winning Paul over to ‘big fat, soft and chewy cookies” as well.
Paul… You know what’s good? A big glass of cold milk and those cookies.
Me…Uh huh.
Cookie recipes are easy to adapt to what you have in your cupboard. The two cups of chocolate chips could be a combination of milk chocolate and semi sweet if you have them. You could also use peanut butter chips along with the chocolate chips. I used chopped walnuts in the recipe, feel free to use chopped pecans or macadamia nuts.
The recipe makes 20 big cookies. Just think what you could do with 20 big cookies! With the last big summer holiday coming up you could have dessert covered in more than one way. Make and bake the day before your celebration to use for ice cream sundaes, one big cookie with a scoop of ice cream and toppings. How about ice cream sandwiches? Crumble them into milk shakes… use them to make parfaits… ah the possibilities! I love it. Enjoy!
Chocolate Chip Toffee Walnut Cookies
Ingredients
- 1 cup butter softened
- 3/4 cup brown sugar
- 1/2 cup granulated sugar
- 2 eggs
- 1 Tablespoon vanilla
- 2 1/4 cups flour
- 2 Teaspoons baking powder
- 1/2 Teaspoon salt
- 2 cups chocolate chips
- 3/4 cup chopped walnuts
- 2/3 cup toffee bits
Instructions
- Preheat oven to 350 degrees. Pan - greased cookie sheet.
- In a medium size bowl combine the flour, baking powder and salt, stir to combine, set aside.
- In the bowl of an electric stand mixer combine the butter, brown sugar and granulated sugar. With the mixer on medium speed beat until creamy, scraping the bowl occasionally. Add the eggs one at a time, beating well after each addition, add the vanilla and beat until well combined.
- With the mixer on low, add the flour mixture to the bowl, beat until just incorporated. Stir in the chocolate chips, toffee and chopped walnuts.
- Use a 1/4 cup measuring cup to measure out the dough. Place 6 mounds to a cookie sheet, 2 inches apart. The cookies spread quite a bit. Bake 11- 16 minutes or until edges are lightly browned. Let the cookies sit on the cookie sheet 2 minutes before moving to a wire rack to cool completely.
If you enjoyed this recipe, you may like these as well.
English Lemon Shortbread Cookie Strips
White Chocolate Macadamia Nut Cookies
Bakery Style Chocolate Chip Pecan Cookies
Whipped Shortbread Drop Cookies
Just wanted to check is the vanilla suppose to be 1 tsp or 1 tbsp? thanks!
Yes Melissa, one Tablespoon is the correct amount.
I hope you get this.I ave enjoyed so many of your receipes they have great taste and fun to make,Thank foe sharing
Thank you so much Rita!! I really enjoy what i do and I hope that other people will enjoy them to, thank you so much for taking the time to say you do. I appreciate your kindness!
I love the crunch of toffee bits in cookies. These look amazing!
Thank you Lauren!
These look so good! I love chewy cookies 🙂
Thank you for sharing this week at Brag About It link party on VMG206 (Mondays at Midnight).
~ Megin of VMG206
Your welcome Megin, thanks for the opportunity to share!
These cookies just about have everything dessert covered with the chocolate chips, toffee, and walnuts! They look like they’d go perfectly with a cold glass of milk. 🙂 I hope you can stop on by and share this or any other recipe with us on Five Friday Finds!
Thank you CJ Huang!
Is it weird that I’ve never tried toffee in cookies? Lol. These look really good and easy too to make.
Oh yes Renz they were delicious in the cookies! I hope you get to try it!!
Perfect for an after school snack for the kids! Thanks for stopping by and linking up at the Monday Funday Party!
Your welcome Emily, thank you for the opportunity to share!
Bunny, these cookies look and sound amazing! Can’t wait to try some with a glass of milk:). Thanks so much for sharing your recipe at Dream. Create. Inspire. Link. Please join us again tomorrow night at 8 EST. Take care, Tara
I bake a lot, but was not a huge fan of this recipe. With the first batch I checked them at 11 minutes and the bottoms were burnt, but tops not done, so I had to throw them out. Following batches the bottoms were done at 9 minutes, but tops were really done, so they are crispy on the bottom and soft on top. They did not spread as much as recipe stated they would, so I took a spatula and pressed down the other batches to make them less chunky. My butter was at room temperature and I checked my oven and it is calibrated at correct temperature, so that was not the issue. They taste fine, but given the amount of time, effort and ingredients for this recipe, I would not make them again.
Sandra as you can see from my pictures of the cookies, the recipe worked perfectly for me. I have no idea why it wouldn’t work just as well for you. I don’t have an answer for the issues you had making them.