CHOCOLATE CHIP TOFFEE THUMBPRINT COOKIES
Chocolate Chip Toffee Thumbprint Cookies are a soft, buttery cookie filled with chocolate chips and chocolate toffee bits, baked, and have a Ghirardelli chocolate wafer pressed into the center. These cookies will melt in your mouth.
Servings 48 -
Calories 104kcal
Ingredients
- 2 1/4 cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 cup 2 sticks butter softened
- 3/4 cup sugar
- 3/4 cup packed brown sugar
- 2 teaspoons vanilla
- 2 large eggs
- 1 1/2 cups chocolate chips
- 1 cup chocolate toffee bits
- 1 10 oz bag Ghirardelli Milk Chocolate Melting Wafers
Instructions
- Preheat oven to 350 degrees F. Line baking sheets with parchment paper. I use Pampered Chef baking stones for cookies.
- In a medium size mixing bowl, combine the flour, soda and salt: set aside.
- In a large mixing bowl, with an electric mixer, beat together the butter, sugar and brown sugar until smooth and well combined. Beat in the vanilla and eggs until well combined.
- Beat in the flour mixture in 3 parts, beating only enough to combine. Stir in the chocolate chips and toffee bits.
- Using a small scoop or spoon, place rounded cookies onto baking sheets. Bake for 9-11 minutes, or until edges are light golden brown. Remove from the oven and allow to set on baking sheets about 5 minutes.
- Transfer to a wire cooling rack. Press a chocolate wafer into the center of each cookie. Allow cookies to cool until chocolate firms back up. It will melt a little when pressed into warm cookie.
Notes
NUTRITIONAL DISCLAIMER. Calorie count provided is an estimate and will vary based on cooking methods and brands of ingredients used.