Introduction: One Bowl Soft and Chewy Chocolate Chip Toffee Cookies
Super simple and easy recipe that you only need a bowl and mixing spoon for. No fancy equipment or mixers. No need to remember to soften the butter. Very quick to mix and bake and enjoy right away!
1 large sized mixing bowl (microwave safe if possible)
1 silicon mixing spatula/mixing spoon
Measuring equipment (digital scale or measuring cups+spoons, etc)
Flour sifter (optional)
Oven 350F degrees
1/2 cup unsalted* butter (113g)
2/3 cup brown sugar or yellow sugar (134g)
1/3 cup granulated sugar (66g)
1 large egg
1 teaspoon vanilla extract
1-1/3 cup flour (160g)
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup chocolate chips
1/2 cup toffee chips**
*If using salted butter, omit the 1/4 teaspoon of salt in recipe
**Can substitute using only chocolate chips if you don't have toffee chips
Step 1: Melt Butter and Mix in Sugars
Preheat oven to 350F degrees
In a microwave-safe bowl, melt butter in the microwave.
20 seconds at a time, until almost fully liquid. Stir and let cool for a couple of minutes.
Add the brown/yellow sugar and granulated sugar.
Mix quickly and carefully until smooth.
Step 2: Add Egg and Vanilla Extract
Add egg and vanilla extract
Mix until combined and smooth
Step 3: Sift in Flour, Baking Soda and Salt
Add the flour, baking soda and salt.
Mix until evenly incorporated.
Be careful to keep the flour in the bowl, it may take a couple minutes but it will combine. Be patient!
(Try not to fall into the bowl)
Step 4: Add Toffee and Chocolate Chips!
Add and mix!
Step 5: Scoop and Bake
Scoop and bake!
I recommend parchment paper lined baking sheet.
Scoop ping pong ball/golf ball sized dough and space approximately 5cm/2inches apart
Bake 8-10 minutes until golden brown.
Step 6: Let Cool and Enjoy!
Cool 5 minutes on tray, and move to cooling rack.
Repeat with remaining dough (makes approximately 24 cookies, depending on how big/small you make them)
Store any leftovers in an air tight container.
Participated in the
Cookies Speed Challenge