These Chocolate Toffee Cookies take the perfect soft and chewy chocolate chip cookie to the next level. They are easy to make and couldn’t taste better.
Here’s how this recipe began… I hosted Christmas Eve dinner this year. We had a ton of people over and there was great food and even better company. One of the guests was my mother-in-law, the maker of the ever-so-popular granny’s monkey bread recipe. She has worked at the same school for a number of years and is very well loved. As such, she arrived at dinner with a big bag of goodies that people had given her, one of which was a bag of this toffee candy. Here it is a month later and we found ourselves still picking at all the treats in the bag. This madness had to stop, so I decided to put them in a cookie.
I’ve been using this recipe for over a decade now and I’ve never found a chocolate chip recipe that yields better cookies. That is, if you’re looking for a soft and chewy and delicious cookie. If you’re wanting a big, flat, and/or crunchy cookie, this isn’t for you. I use it as the base of all my cookie creations, including my sinful leftover Halloween candy cookies. The batter is nice and thick and scoops very nicely with a cookie scoop. I use both a metal baking sheet with a silpat liner as well as a baking stone lined with parchment. I wanted to show a comparison of how the two cooking surfaces gave pretty different results. The baking time varied drastically between the two with only 8 minutes for the metal pan and 12 minutes for the stone, but the color of the bottom of the cookie was very different too. But guess what? They both tasted fantastic. Just wanted to show you because baking times always vary with these types of foods depending on your bakeware as well as your oven.
Little bits and pieces of the toffee ooze out, just teasing you with what’s to come. Teeny tiny pieces of the nuts are spread throughout. And the milk chocolate chips set these over the top. You can’t eat more than two at a time.
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup (2 sticks) unsalted butter, at room temperature
- 1 1/2 cups firmly packed brown sugar
- 1 teaspoon vanilla
- 2 large eggs
- 1 cup milk chocolate chips
- 1 cup chocolate nut toffee candies, roughly chopped (See's toffee-ettes or almond roca)
- Preheat oven to 400° F. Prepare two baking sheets by lining with either parchment paper or a silpat.
- In small bowl, mix flour, baking soda, and salt.
- In stand mixer, cream butter and brown sugar on medium speed until light and fluffy, about 2-3 minutes. Add vanilla and egg, mixing well. Add flour mixture, and mix slowly to incorporate, then beat to blend well for the least amount it takes to fully incorporate the ingredients. Stir in chocolate chips and toffee pieces.
- Drop batter in 2-tablespoon portions about 2 inches apart on baking sheets.
- Bake in a 400° oven until edges of cookies are brown but an area about 1 inch wide in the center is still pale, 7-12 minutes.
- Let cookies cool on pan about 5 minutes, then transfer to cooling racks with a spatula. Serve warm or cool. Store in an airtight container or freeze for longer storage.