Chocolate Toffee Chip Cookies
These Chocolate Toffee Chip Cookies are crispy-chewy, buttery, sweet, a little salty and absolutely to die for! The only thing that can make a great Chocolate Chip Cookie better is the addition of rich, caramelly chunks of toffee. These cookies are the perfect indulgence for Christmas, but a welcome treat any time of year.
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Of all the cookie recipes on my website, this one wins. It's the cookie that makes everyone stop and say, OMG.
Why this recipe works
- Has just the right mix of white and brown sugar to create soft, chewy middles and perfectly crisp edges.
- Uses chopped dark chocolate instead of chocolate chips because it melts better and creates different size pieces for added interest.
- Can be made with store bought toffee or my homemade version to make them extra special.
- Adding toffee bits to already formed cookie dough balls keeps it intact and evenly distributed.
- A little bit of sea salt on top balances the sweetness and makes these crazy addictive.
- Banging the pan a few times during the cooking process gives the cookies a rippled appearance and incredible texture (a technique created by Sarah Kieffer).
- Dough can be frozen in balls for freshly baked homemade cookies whenever you want!
Essential Ingredients
- Chocolate - For the best cookies, use the best quality chocolate you can find. I typically use Ghiradelli 60% bars because that’s what my grocery store stocks. I prefer bittersweet chocolate because it balances the sweetness of the toffee, but semisweet works well too.
- Toffee - My recipe involves making your own toffee from scratch, and it really is worth it to take that extra step. That said, you can substitute a store bought toffee if you prefer, but it is difficult to find a brand that doesn't have added nuts or chocolate. These Heath Bar chips are a good option, but note that they do include almonds.
- Sea Salt - Maldon is the best salt for sprinkling on cookies, in my opinion. But fleur de sel, sel gris or any other flaky sea salt will work great.
Step by Step Instructions
1. First, make the toffee. (If using store bought toffee, skip to step 5) Line a shallow dish with parchment paper and set aside.
2. Add butter, sugar and salt to a medium saucepan over medium-low heat.
3. Cook, while whisking constantly, until it forms a cohesive mixture and turns the color of light peanut butter, about 8 minutes. Do not rush this step by using high heat, or the toffee may separate or burn. If using a a candy thermometer, cook until 300 degrees.
4. Pour toffee onto the parchment lined dish, then refrigerate or freeze (I stick mine outside in the cold) until solid.
5. Cut into chunks, about ½-inch in size - making sure there are at least 25 or more pieces. Separate the large pieces from the other smaller bits and set both aside.
6. Next, make the cookie dough. Cream together the butter, granulated sugar, brown sugar and salt with an electric mixer until light and fluffy, about 3 minutes.
7. Add each egg one at a time, being sure to fully incorporate the first one before adding the second. Add the vanilla extract and beat for 30 seconds.
8. Add the flour and baking soda and mix until just incorporated. Be sure not to overmix the dough at this point or it can become tough.
9. Add the reserved small bits of toffee (not the large chunks) and chocolate chunks, then mix until evenly distributed.
10. Preheat the oven to 350 degrees F and line a few sheet pans with parchment (without parchment the toffee will stick). Scoop out roughly 3-tablespoon sized balls and place them on the sheet pan with plenty of space to spread - I fit 6 to a pan.
11. Place a chunk or two of toffee in the center of each ball of cookie dough and gently press in to secure.
12. Bake for 7 minutes, then take the pan out of the oven and bang it on the counter, then place it back and continue cooking for 3-5 more minutes, or until the cookies are golden around the outside. Bang them again once more on the counter when they're done. (about 10-12 minutes total)
13. If any toffee has oozed out of the cookies, use a spatula to push it back in and reform the cookies into a circle while they're still hot.
14. Let the cookies cool on the pan. They're best when still warm, but will keep in an airtight container at room temperature for 2-3 days.
Tips for success
- Rather than mixing all the toffee pieces into the dough, it's better to keep them on the side and place a few pieces on top of each ball of dough before baking. This ensures that the toffee gets evenly distributed to every cookie and helps keep it from oozing out. Be sure to press the toffee pieces in so that they're firmly attached.
- While pan banging is not essential, taking this extra step gives the cookies a rippled appearance and better texture. It creates gooey, chewy middles with a crisp exterior.
- As soon as the cookies come out of the oven, use a spatula to push any bits of toffee that have oozed out back in to keep the cookies uniform. It’s normal for the toffee to spill out a bit, but you need to work quickly while they’re still hot for this trick to be effective.
Faq about Chocolate Toffee Chip Cookies
Yes! I love the way chopped chocolate creates different sized pieces that melt into the cookie and provide a lot more interest, but chocolate chips will still make a great cookie. Just be sure they’re the best quality chocolate you can get.
Yes! Even without the added toffee this recipe results in one of the best chocolate chip cookies you’ll ever have.
This can sometimes happen when making toffee and is usually the result of the heat being too high and/or not whisking enough. Sadly it can't be fixed and you will have to start over. Take your time, use low heat, don't rush and make sure you whisk constantly while it cooks.
Yes! Just be sure to substitute a 1-1 gluten free all purpose flour blend. My favorite is Cup4Cup brand. For a totally grain free cookie, check out my Paleo Chocolate Chunk Cookies.
This is fairly normal and can be helped by placing the toffee pieces in the center of each dough ball and pressing down so they’re secure. After the cookies are finished baking, you can use a spatula to push any spilled hot toffee back into the cookie - but this can only be done while they’re still hot. You can also try rolling a drinking glass around the edges to make them more uniform, like in this video (but note the cookies must still be hot for this to work).
Yes! It's best to freeze the dough in balls and then bake them off right from the freezer whenever you want. Add 2-3 minutes to the bake time.
Related Recipes
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Chocolate Toffee Chip Cookies
Ingredients
For the Toffee:
- 6 tablespoons unsalted butter
- 6 tablespoons sugar
- ¾ teaspoon Kosher salt
For the Cookies:
- 1 cup 2 sticks unsalted butter, softened
- 1 ¼ cups granulated sugar
- ½ cup dark brown sugar
- ¾ teaspoon Kosher salt
- 2 large eggs
- 1 tablespoon vanilla extract
- 2 ¼ cups all purpose flour *
- ½ teaspoon baking soda
- 8 oz semisweet chocolate roughly chopped
- toffee chunks from the recipe above or about 2 cups
Instructions
Make the Toffee:
- Line a shallow dish with parchment paper and set aside.
- Add butter, sugar and salt to a medium saucepan over medium-low heat. Cook, while whisking constantly, until it forms a cohesive mixture and turns the color of light peanut butter, about 8 minutes. Do not rush this step by using high heat, or the toffee may separate or burn.**
- Pour toffee onto the parchment lined dish, then refrigerate or freeze (I stick mine outside in the cold) until solid.
- Cut into relatively large chunks, about ½-inch in size - making sure there are at least 25 or more pieces. Separate the large pieces from the other smaller bits and set both aside.
Make the Cookies:
- Cream together the butter, granulated sugar, brown sugar and salt with an electric mixer until light and fluffy, about 3 minutes.
- Add each egg one at a time, being sure to fully incorporate the first one before adding the second. Add the vanilla and beat for 30 seconds.
- Add the flour and baking soda and mix until just incorporated. Be sure not to overmix the dough at this point or it can get tough.
- Add the reserved small bits of toffee (not the large chunks) and chocolate chunks, then mix until evenly distributed*
- Preheat the oven to 350 degrees F and line a few sheet pans with parchment (without parchment the toffee may stick).
- Scoop out medium-large balls (about 3-tablespoons) and place them on the sheet pan with plenty of space to spread - I fit 6 to a pan.
- Place a chunk or two of toffee in the center of each ball of cookie dough and gently press in to secure.***
- Bake for 7 minutes, then take the pan out of the oven and bang it on the counter, then place it back and continue cooking for 3-5 more minutes (about 10-12 minutes total), or until the cookies are golden around the outside. Bang them again once more on the counter when they're done.****
- Let cool on the pan. Best eaten within 2-3 days.
Best chocolate chip cookie I've ever had!
Never having heard of chocolate toffee chunk cookies before I find that your luminous photographs and clear instructions are enticing me to try my hand at it. Thank you. I’m grateful to have discovered your wealth of recipes.
Thank you! You will love them!
That's my dream cookie. I hope those test batches didn't go to waste.
Oh, you know they didn't! Thanks Danielle - Merry Christmas!