Chocolate Toffee Cookies

These soft and chewy chocolate chip cookies are taken to the next level with chunks of crunchy toffee. They are easy to make and are a great dessert!

Why this recipe works:

• I used my most favorite, naughty, soft and chewy chocolate chip cookie recipe and added chopped up See’s Toffee-ette pieces. Mercy.
• Like most chocolate chip cookies, this recipe is easy to make. I used my stand mixer but you can also use a hand mixer to cream the butter. Then it’s just a matter of mixing everything together and baking.
• These cookies bake fast! If you’ve got a dessert craving, your sweet tooth will be satisfied in under a half hour from start to finish!
• English butter toffee is very easy to find at any grocery store. I prefer See’s candy, but Almond Roca works just as well.

How to make my Toffee Chocolate Chip Cookies:

• Always preheat your oven. Also, I love to line my baking sheets with either a Silpat or parchment paper. It yields the best results and makes clean up a breeze.
• As with most cookie recipes, you’ll combine all of the dry ingredients in one bowl and will then set that aside. Next you’ll cream the butter and sugar together, then mix in the vanilla and egg. This is when you can mix in the dry ingredients. Always stir them just until everything is fully mixed.
• You’ll roughly chop your toffee pieces and stir them when when you add the chocolate chips.
• The batter is nice and thick and scoops very nicely with a cookie scoop. Set your mounds of cookie dough a couple of inches apart and then bake just until the edges start to brown.
• As they bake, 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.

Pro tips when making this cookie recipe:

• Oven temperatures vary widely and bake at different rates. I give a cooking time of 7-12 minutes, but that will depend on your oven, the type of baking sheet you use, what level your rack is, etc.
• Always be sure to let them sit on the hot baking sheet for a good five minutes after you pull them from the oven. This will prevent them from getting overly brown while still allowing the center to cook.
• If you don’t want to use an electric mixer to cream the butter, you can brown the butter in a pan and then mix everything by hand. Brown butter would be an amazing compliment to the buttery sweet toffee pieces in these homemade chocolate cookies!

Love homemade cookies?

Here are some of my favorite recipes I want you to try:

• Classic Peanut Butter Cookies
• The Best Homemade Sugar Cookie Recipe
• Birthday Sugar Cookies
• Snickerdoodle Cookies
• Chewy Oatmeal Cookies
• Brown Sugar Pecan Cookies

Did you make this recipe? Please leave me a comment below. I LOVE hearing from my readers!

Chocolate Toffee Cookies

Prep10 minutes mins

Cook12 minutes mins

Total22 minutes mins

Servings 36 cookies

Author Krissy Allori

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These soft and chewy chocolate chip cookies are taken to the next level with chunks of crunchy toffee. They are easy to make and are a great dessert!

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Equipment

• parchment paper
• baking sheet
• Mixing Bowls
• KitchenAid Stand Mixer

Ingredients 

½x1x2x

• ▢ 2 1/2 cups all-purpose flour
• ▢ 1 teaspoon baking soda
• ▢ 1/2 teaspoon kosher salt
• ▢ 1 cup unsalted butter room temperature
• ▢ 1 1/2 cups brown sugar firmly packed
• ▢ 1 teaspoon pure vanilla extract
• ▢ 2 large eggs
• ▢ 1 cup milk chocolate chips
• ▢ 1 cup chocolate nut toffee candies roughly chopped (See's toffee-ettes or almond roca)

Instructions 

• Preheat oven to 400° F. Prepare two baking sheets by lining with either parchment paper or a silpat liner.
• 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.

Notes

• Recipe makes 3 dozen cookies. Serving size based on one cookie.
• Oven temperatures vary widely and bake at different rates. I give a cooking time of 7-12 minutes, but that will depend on your oven, the type of baking sheet you use, what level your rack is, etc. 
• Always be sure to let them sit on the hot baking sheet for a good five minutes after you pull them from the oven. This will prevent them from getting overly brown while still allowing the center to cook.
• If you don't want to use an electric mixer to cream the butter, you can brown the butter in a pan and then mix everything by hand. Brown butter would be an amazing compliment to the buttery sweet toffee pieces in these homemade chocolate cookies!

Nutrition

Calories: 142kcal, Carbohydrates: 19g, Protein: 2g, Fat: 7g, Saturated Fat: 4g, Cholesterol: 24mg, Sodium: 73mg, Potassium: 26mg, Fiber: 1g, Sugar: 12g, Vitamin A: 186IU, Vitamin C: 1mg, Calcium: 18mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave me a comment below

This post was originally published in January 2015 but has been updated with more info and cooking tips. Don’t worry – I didn’t change the recipe!