Have you ever wanted more from a chocolate chip cookie? Try these grown up chocolate chunk cookies! Chocolate chunks, toffee bits and nuts..need I say more?
I love chocolate chip cookies as much as the next person, but sometimes you just want something more! I wanted nuts! I wanted toffee! And I wanted bigger pieces of chocolate! So I created this recipe. I call these “grown up” cookies because they have lots of nuts, toffee bits and chocolate chunks in them which deterred my kids from eating them all up. So I share this recipe with you and encourage you to treat yourself to some grown up chocolate chunk cookies!
These are pretty basic as far as cookies go. Cream butter and cream cheese. Cream in the sugars. Mix in the veg. oil, egg, vanilla, baking powder, baking soda, salt and 1 cup of the flour. At this point I stir everything in by hand. The mixer paddle would crush the toffee bits and the chocolate chunks would get caught in beaters, so…with my trusty wooden spoon I move forward.
The options in the baking aisle in regards to baking add-ins have come to have quite a variety. I love the heath toffee bits. I’ve used them for a number of things. I think regular heath bars have become hard to find (at least where I live) and not having to break them up myself is a time saver. Chocolate chips have envolved in many ways. Here we will use the Nestle “Chunks”. And I opted for the ice cream nut topping because it is made from a variety of nuts and they are slightly salted which adds a delightful flavor. However, you could easily put 1/2 – 3/4 cup chopped up Walnuts in instead.
After stirring in the nuts, toffee bits, and chocolate chunks, add the remaining flour. Scoop out the dough by tablespoonfuls and place them on the prepared baking sheets. Use your fingers and to slightly flatten the balls of dough to ensure even cooking. Bake at 350 degrees for 10 minutes. The bottom edges should be slightly browned. Cool slightly, but you totally have to have a few of these warm. Store cooled cookies in an airtight container.
- 1/2 Cup Butter room temp.
- 2 oz Cream Cheese room temp.
- 1 Cup Sugar
- 1/2 Cup Brown Sugar
- 1/3 Cup Vegetable or Canola Oil
- 1 Egg
- 1/2 Tbs. Vanilla Extract
- 1 tsp Baking Powder
- 1 tsp Baking Soda
- 1/2 tsp Salt
- 2 1/2 Cups Flour
- 1/2 Cup Fisher's Ice Cream Topping Nuts (or 1/2-3/4 Cup chopped Walnuts)
- 1 Cup Heath Toffee Bits
- 1 1/2 Cups Chocolate Chunks
Preheat the oven to 350 degrees. Line baking sheets with parchment paper or spray with non-stick cooking spray.
Cream the butter and cream cheese. Add the sugar and brown sugar and cream well.
Mix in the veg. oil, egg and vanilla extract.
Mix in the baking powder, baking soda, and salt.
Add 1 cup of the flour.
Hand mix in the nuts, toffee bits, and chocolate chunks. Add the remaining flour and mix in by hand.
Scoop the dough out by tablespoonfuls and put on the baking sheets. Using your fingers slightly flatten the balls of dough.
Bake at 350 for 10 minutes. The edges should be golden brown.
Enjoy! Store leftovers in an airtight container.