These Toffee Chocolate Chip Cookies are wonderfully soft and chewy with a crispy edge. Sweet, salty, and completely irresistible!
Toffee and chocolate together are just downright sinful, in a really good way. And, when you add a little flaky sea salt to to the mix it creates a flavor that requires that you go back in for more.
When it comes to chocolate chip cookies I’m exceptionally picky. My family thinks I’ve lost my mind (once again) but I think most chocolate chip cookie recipes are boring, bland, and pretty much lifeless. I’m definitely more of a Chewy Chocolate Dipped Oatmeal Cookie kind of person.
Enter these Toffee Chocolate Chip Cookies. The addition of milk chocolate toffee bits adds a wonderful, crystallized bit of crunch and helps the soft cookies develop a wonderfully crispy edge.
These special cookies are an indulgent treat that is SO worth the splurge.
Table of contents
Ingredient Notes
- Dry ingredients: All-purpose flour, baking soda, and salt.
- Wet ingredients: Softened butter, dark brown sugar (to add richer flavor than light brown sugar and help to create a chewy, soft cookie), granulated sugar, eggs, and pure vanilla extract.
- Milk chocolate English toffee bits: You’ll find bags of milk chocolate covered toffee bits in the baking section near the chocolate chips. This convenience means you don’t have to take a mallet to a Heath Bar. I prefer the milk chocolate covered bits over the plain toffee bits for even more chocolate flavor.
- Semisweet chocolate chips: To double down on the chocolate goodness of these cookies.
- Finishing salt: Topping cookies with a pinch of flaky sea salt after baking does wonders to complement the flavors of chocolate and toffee. If you don’t want to purchase sea salt flakes, you can use coarse kosher salt in a pinch (ha!).
How to Make Toffee Chocolate Chip Cookies
- Cream together the butter, brown sugar, and granulated sugar. Add the eggs and vanilla and beat until smooth and well combined.
- Combine the dry ingredients in a separate bowl and add it all at once to the wet mixture. Mix again until it comes together into a soft dough.
- Use a spoon to mix in the toffee bits and chocolate chips.
- Cover with plastic wrap and chill the dough for at least 1 hour or more.
- Use a medium cookie scoop and place the cookie dough balls at least 2-inches apart on a baking sheet lined with parchment paper.
- Bake for 11 to 12 minutes in the preheated oven being very careful not to overbake. Pull them out of oven just when just set and lightly golden around edges. Immediately sprinkle each cookie with a pinch of flaky sea salt. Allow cookies to cool on baking sheets for 2 minutes before transferring to a wire rack to cool completely.
Tips for Success
- Butter and Cookie Structure: Don’t use melted butter. Once melted, it becomes a liquid fat and your cookies will lack structure.
- Butter Softening Tips: To soften butter, let it sit out at room temperature for a couple of hours. To quickly soften butter, microwave it at 50% power for 5 second increments until you can press your finger in the side and it leaves an indentation. If it melts, use it for another purpose. Slicing the butter can also help it soften more quickly.
- Chill the Dough: Chilling cookie dough solidifies the fats and helps prevent the cookies from spreading too much as they bake. Don’t skip this step!
- Baking Time: The key to these cookies is to get them out of the oven on time. Pull them out just when they are barely set and only lightly golden. They will be continue to set up as they cool and the end result is a sweet, chewy, delicious cookie.
Storage Tips
Store completely cooled Toffee Chocolate Chip Cookies between sheets of parchment paper in an airtight container. Keep them in a cool, dry place and consume them within a week (trust me, this won’t be a problem).
To freeze, wrap the entire ball of cookie dough in plastic wrap and place it in a freezer-safe plastic storage bag and freeze for up to 3 months. Thaw the dough completely in the refrigerator when ready to scoop and bake.
Freeze individual balls of cookie dough so you can bake as many as you’d like whenever the craving strikes. Place the scoops of dough on a parchment-lined baking sheet and place it in the freezer for 1 hour to flash-freeze the dough. When the dough balls are firm, transfer them to a freezer-safe plastic storage bag. Frozen cookie dough can be baked from frozen for 3 to 5 minutes longer than the recipe states.
More Easy Treats You’ll Love
- Almond Joy Cookies
- Thin Crispy Peanut Cookies
- Scotcheroos
- Limoncello Cookies
- Chewy Peanut Butter Chocolate Chip Cookies
- Oatmeal Coconut Date Cookies
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Toffee Chocolate Chip Cookies
Ingredients
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup butter, softened
- 1 cup dark brown sugar, packed
- ⅓ cup granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1 cup milk chocolate English toffee bits
- ½ cup semisweet chocolate chips
- flaky sea salt or coarse kosher salt, optional and as needed
Instructions
- In a medium mixing bowl, combine the flour, baking soda, and salt. Set aside.
- In a large bowl using an electric or stand mixer, cream together the butter, brown sugar, and granulated sugar. Add the eggs and vanilla and beat until well combined.
- Add the flour mixture and mix again until it comes together into a soft dough. Use a spoon to mix in the toffee bits and chocolate chips. Cover the bowl with plastic wrap and refrigerate for at least 1 hour or more.
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or lightly coat with nonstick cooking spray.
- Use a medium #40 cookie scoop for uniform sized cookies. Scoop the dough, scrape against the side of the bowl, then release the balls of dough 2-inches apart on the prepared baking sheet.
- Bake for 11 to 12 minutes in the preheated oven being very careful not to overbake. Pull out of oven just when just set and lightly golden around the edges. Immediately sprinkle each cookie with a pinch of flaky sea salt. Allow the cookies to cool on the baking sheets or for 2 minutes before transferring to a wire rack to cool completely.
Notes
- Wrap the entire ball of cookie dough in plastic wrap and place it in a freezer-safe plastic storage bag and freeze for up to 3 months. Thaw the dough completely in the refrigerator when ready to scoop and bake.
- Freeze individual balls of cookie dough so you can bake as many as you’d like whenever the craving strikes. Place the scoops of dough on a parchment-lined baking sheet and place it in the freezer for 1 hour to flash-freeze the dough. When the dough balls are firm, transfer them to a freezer-safe plastic storage bag. Frozen cookie dough can be baked from frozen for 3 to 5 minutes longer than the recipe states.
Nutrition
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home.
More Sweet Treats
This post was originally published on January 23, 2012. It has been updated with new text and images.
I followed the recipe and chilled for 2 hours. They came out flatter than a pancake and were greasy. I even cooked them longer. This was a complete fail.
I’m sorry these didn’t meet your expectations. These cookies are intended to be chewy with crisp edges and a flatter profile rather than thick and cakey. When cookies spread excessively or seem greasy, it’s usually related to butter that was too warm or partially melted before mixing, which can cause excess spread even after chilling.
This recipe has been tested as written and should bake up chewy and well-structured when the butter is softened but still cool to the touch. I appreciate you taking the time to share your experience.
I’ve been making this cookie recipe for the past few years at Christmas. They are the most wonderful cookies!! People CAN NOT stay out of them.
There’s just something about toffee. 🙂 So happy you’re enjoying the recipe!
Hi. I made my batter this morning and put it in the fridge for 10+ hours. Though the flavor of the cookie is delicious they came out pretty flat. No. Not pretty flat just flat (I read a few reviews from others that had the same problem and you addressed the problem by suggesting they chill the dough longer) That being said I did use homemade toffee chips not the “milk chocolate toffee chips” (which I have never heard of) called for in the recipe. Could it be that the butter from the toffee affected the lift of the cookie? Should I reduce the amount of butter if I use homemade toffee chips? Add more baking soda? I’m not much of a “chemist” baker so I’m not good with that sort of thing. I’m hoping you can help me. I live in France and any kind of “chips” are pretty hard to find here except for chocolate chips of which there are plenty. I look forward to your reply. Thank you!
Hi Elizabeth. It’s hard to say if your homemade toffee chips are resonsible for the issue but whenever you substitute ingredients in a recipe, you can’t be certain the result will be the same. Milk chocolate toffee bits are essentially Heath Toffee Bars that have been crushed so if Heath Bars are available in your area, you could could crush them yourself.
Could there be too much butter called for in this recipe? Flat cookies were the end result though the flavor was great!
Hi Elizabeth. Did you refrigerate the cookie dough? It should be refrigerated for at least an hour, although if you’re having this issue, I’d recommend chilling it longer (even overnight). Also, be sure you shape the dough into neat balls and do not flatten them before baking.
These cookies have a magically yummy taste! I rarely make just one batch, so decided to double the recipe and used the “1x, 2x, 4x” link. It details 4 1/2 cups of flour instead of just doubling the original 2 1/2 cups to 5 cups. I followed the 4 1/2 and after baking them, will definitely use 5 cups of flour the next time.
These were a complete and utter disaster for me. I followed the recipe perfectly, and yet my cookies turned into cookie brittle goo on the pan. It seemed as though there was way too much fat in the recipe. The cookies spread and morphed together across the pan like some cookie demon lord. I’m not sure what happened, especially considering the high reviews on this recipe.
Hi Heather. When cookies spread to much it can be the result of not properly measuring the flour or skipping the step of refrigerating the dough. Be sure to spoon and level your flour and refrigerate the dough for at least an hour or longer. So sorry they didn’t work out for you!
Would a #40 cookie scoop be a 1 1/2 T. scoop? That’s the one I have. Thank you!
Hi Janet. I think your scoop will work just fine. A #40 cookie scoop is technically 1.7 tablespoons. You can really make these cookies any size you’d like, just watch them closely so they don’t overbake.
Great recipe! We just got caramel/toffee chocolate chips in Germany. These cookies were a big hit with my family and friends! Thank you!! One note: in step 1 it says to preheat the oven, but actually the cookie dough is supposed to cool for an hour (step 4). I didn’t read the recipe first and had my oven on unnecessarily, not a huge deal, but since we are all conserving energy, might want to change that. 🙂
Toffee bits!! wow.. we dont get it here in India but they sound so good!! On the lookout for them!!
Try Amazon though may be expensive to ship. Heath Toffee Bits or candy bars.
Is it strange that when I see this recipe, I want to make them and then add bacon to it? HAHAHA. Could be because I just cooked up some bacon. Great recipe!
I know exactly what you mean! I’ve been baking a lot of scones and muffins, but trying hard to avoid the cookies until I shed a few of the holiday cookie weight I gained!