Name: Toffee Chocolate Chip Cookies
Prep time: 13 min
Cook time: 12 min
Total time: 85 min
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)

Ingredient Notes

The ingredients for Toffee Chocolate Chip Cookies with text.

All-purpose flour

Baking soda

Salt

Butter

Dark brown sugar – Adds richer flavor than light brown sugar and helps create a chewy, soft cookie.

Granulated sugar

Eggs

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

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

Cookie dough is mixed in a clear glass bowl.

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.

Dough is placed on a baking sheet with a cookie scoop and finished with finishing salt.

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

Don’t use melted butter. Once melted, it becomes a liquid fat and your cookies will lack structure.
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.
Chilling cookie dough solidifies the fats and helps prevent the cookies from spreading too much as they bake. Don’t skip this step!
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.

A stack of Toffee Chocolate Chip Cookies on parchment paper.

Freezing Cookie Dough

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.

A hand dips a cookie into a glass of milk.

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This post was originally published on January 23, 2012. It has been updated with new text and images.

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