Thick Toffee Walnut Chocolate Cookies
Bakery-style thick chocolate cookies loaded with gooey chocolate chunks, buttery toffee bits, and crunchy walnuts.
Equipment
- Mixing bowls
- Baking sheet
- Wire rack
- Hand mixer or stand mixer
Ingredients
Cookie Dough
- 2.25 cups all-purpose flour
- 0.75 cup unsweetened cocoa powder
- 1 tsp baking soda
- 0.5 tsp baking powder
- 1 tsp salt
- 0.75 cup unsalted butter softened
- 0.75 cup brown sugar packed
- 0.5 cup granulated sugar
- 2 eggs large
- 2 tsp vanilla extract
- 1 cup semi-sweet chocolate chunks
- 0.75 cup toffee bits
- 0.75 cup chopped walnuts
Instructions
- In a medium bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.
- In a large bowl, cream butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in eggs one at a time, then add vanilla extract.
- Gradually mix in dry ingredients just until combined.
- Fold in chocolate chunks, toffee bits, and chopped walnuts.
- Cover dough and chill for 30–60 minutes.
- Preheat oven to 350°F (175°C). Scoop tall mounds of dough onto parchment-lined baking sheets.
- Bake 10–12 minutes until edges are set and centers are soft.
- Cool on pan 10 minutes, then transfer to wire rack.
Notes
Chilling the dough ensures thick, bakery-style cookies. Do not overbake.