Chocolate Caramel Toffee Cookies

These easy-to-make chocolate cookies are packed with sweet caramel bits and buttery pieces of toffee, creating an irresistible combination

Chocolate Caramel Toffee Cookies

Ingredients

• 2½ cups all-purpose flour

• ½ cup unsweetened cocoa powder

• 1 teaspoon baking soda

• ½ teaspoon baking powder

• 1 teaspoon sea salt

• 1 cup (2 sticks) unsalted butter, softened

• ¾ cup granulated sugar

• ¼ cup vanilla sugar

• 1 cup packed light brown sugar

• 2 teaspoons pure vanilla extract

• ¼ teaspoon almond extract

• 2 large eggs, room temperature

• ½ cup toffee bits

• ½ cup caramel bits

Instructions

1. Preheat the oven to 375°F. Line baking sheets with parchment paper and set aside.

2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and sea salt until evenly combined. Set aside.

3. In a large mixing bowl, beat the softened butter, granulated sugar, vanilla sugar, and brown sugar until light and creamy.

4. Add the vanilla extract and the almond extract and mix until combined. Beat in the eggs one at a time, mixing well after each addition.

5. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Avoid overmixing.

6. Gently fold in the toffee bits and caramel bits until evenly distributed throughout the dough.

7. Scoop the cookie dough onto the prepared baking sheets, spacing the cookies about 2 inches apart.

8. Bake at 375°F for 8–10 minutes, or until the edges are set and the centers still look slightly soft. Because the dough is dark from the cocoa powder, judge doneness by texture rather than browning.

9. Allow the cookies to cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.