Toffee Chocolate Chip Cookies
These Toffee Chocolate Chip Cookies are wonderfully soft and chewy with a crispy edge. Sweet, salty, and completely irresistible!
Prep Time13 mins
Cook Time12 mins
Chilling Time1 hr
Total Time1 hr 25 mins
Course: Cookies, Dessert
Servings: 30 cookies
- 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
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.
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.
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.
Serving: 1cookie | Calories: 192kcal | Carbohydrates: 23g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 37mg | Sodium: 142mg | Potassium: 48mg | Fiber: 1g | Sugar: 16g | Vitamin A: 299IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg