Some people like their cookies thick. Some like them thin. Some like them chewy. I like mine chewy. I like to think of these cookies as chewy chewy. You get the chew of the cookie itself and then the chew of the toffee pieces in the cookie. There is a couple of things that contribute to a good chew in a cookie; melted butter is one, and another is more brown sugar than white sugar. A key into getting a good chew is also allowing the dough to chill for a while in the fridge. The chilling allows the butter in the dough to become saturated with the flour; which helps the dough become really emulsified which contributes to the chew that we so like.  Something  magical happens when toffee is baked into a cookie; the toffee melts slightly but remains hard that yields to a soft chew and it creates this amazing chew factor. The key is the keep the toffee pieces somewhat big when you chop the toffee. You can also swap out the toffee and stir in chocolate chips and you would have an amazing chocolate chip cookie.

Chewy Toffee Chunk Cookies

yield: ~ 12-13 large cookies

2 Cups + 2 Tbsp. bread flour

1/2 tsp. baking soda

1/2 tsp. salt

3/4 Cup (1  1/2 sticks) unsalted butter; melted and cooled but still warm

1 Cup packed dark brown sugar

1/2 Cup granulated sugar

1 large egg, room temp

1 large egg yolk, room temp

2 tsp. vanilla extract

1  1/2  Cup dark chocolate almond toffee,  chopped (in large 1/2 inch pieces) (or you can swap in 1 1/2 Cups chocolate chips if you prefer)

1. In a medium bowl, whisk together the flour, baking soda, and salt; set aside.

2. In a mixer bowl, on medium speed; blend together the butter and both sugars until combined; about 2 minutes. Add whole egg and stir until well incorporated (do not beat). Stir in egg yolk. Add the vanilla extract and stir until blended. The batter should not look curdled; stir on low-speed until it looks smooth.

3. Add flour mixture to the butter mixture all at once and stir on low-speed until just combined. By hand add the toffee chunks and fold them into the dough until evenly incorporated. Do not over-mix. Place a piece of plastic wrap directly over the surface of the dough in the bowl and refrigerate for 2-3 hours. Do not skip this step. Chilling mainly allows the butter to firm up so that it doesn’t melt too quickly in the oven.

4. Preheat oven to 350 degrees F.

5. Line two large baking sheets with parchment paper. Using a 1/4 Cup measuring cup; scoop the cookie dough and tap out the dough puck and place onto the cookie sheet. Flatten out the dough puck so it is about 3/4 inch thick.  Bake until golden brown around the edges but still soft in the middle, about 12-13  minutes. Do not over-bake (they will set up as they cool).

6. Let cookies settle on the baking sheet for about  10 minutes before carefully transferring them to cool completely on a wire rack.