chocolate chip toffee walnut cookies

Chocolate Chip Toffee Walnut Cookies

chocolate chip toffee walnut

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.

chocolate chip toffee


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!



  • 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


  • 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.
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