These Chocolate Toffee Chunk 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 welcome any time of year.
Soo Christmas is like, what… a week away? 😱 I’m over here scratching my head wondering how the entire holiday season somehow blipped by completely under my radar. I’m so unprepared.
Oh well. Let’s talk about cookies!
Here’s the thing. We can talk about gingerbread and snickerdoodles and all those classic Christmas cookies all day – and they’re great! – but truthfully, the only cookie I really want – the cookie everyone really wants – is a good old fashioned chocolate chip. They’re hard to beat, especially when they’re the best version possible! And that’s exactly what I’m bringing you today: the best ever Chocolate Chip – err, Chunk – Cookies with toffee.
To say I love Chocolate Chip Cookies is an understatement. I have 6 – SIX!- recipes on my website now, including this one. There’s my Mom’s Oatmeal Chocolate Chip Cookies, these Brown Butter and Sea Salt Chocolate Chip Cookies, Chocolate Espresso Shorbreads, Paleo Chocolate Chip Cookies and these Crispy Chewy Chocolate Chunk Cookies. They’re all wonderful in their own special way, but after several years of testing and trying recipes from all over the internet, I’ve developed what I consider to be my new favorite. This recipe combines everything I love about my crispy + chewy recipe along with some tips I picked up from Sarah Kieffer’s famous Pan Banging Chocolate Chip Cookies – like adding more butter and granulated sugar.
Once I perfected the cookie, I got the crazy idea to add toffee, which was inspired by the kitchen sink cookies from Panera that I have a very hard time resisting whenever I’m on the road. So I made some homemade toffee, added it to the batter and then proceeded to test and retest the recipe 4 more times before getting it just right. Why? Because toffee is a tricky minx.
I learned a few key lessons about how to make – and how not to make – the toffee itself. It’s really simple, except for when it doesn’t go the way it’s supposed to and then the batch is ruined and you have to start all over again. 🙋🏻♀️ I made these mistakes so you don’t have to! Follow the instructions carefully, use low heat, whisk constantly and you shouldn’t run into any problems.
I also discovered that the toffee will remelt in the oven and ooze out of the cookies, turning them into goopy, oblong shapes. Delicious, but awkward. It also didn’t distribute very well – some cookies were loaded with toffee bits while others were mostly all chocolate. So to curb both of these problems I suggest keeping the toffee on the side and plopping a piece or two into the center of each ball of dough before baking. That way, it ensures even distribution of the toffee pieces AND keeps them in the center, thus preventing excessive spill-out. If that’s a bit too fussy for you, you can totally just skip it and mix the toffee bits in with the chocolate to keep it simple – just don’t expect perfection.
These cookies are a little bit extra, a little bit over the top, and so, soo worth it. They’re great for the holidays because it’s the time of year when you want to go all out and do something a little more special than the usual. Go ahead, add a little homemade toffee to your CCC’s why dontcha. It’s Christmas, after all!
One Year Ago: Everything Bagel Pull Apart Bread with Scallion Cream Cheese | Brown Butter Ginger Molasses Cookies | Chai Snickerdoodles
Two Years Ago: Whole Roasted Beef Tenderloin | Chocolate Espresso Shortbread Cookies
Three Years Ago: Beet + Carrot Latkes with Smoked Salmon + Horseradish Sour Cream | Mom’s Oatmeal Chocolate Chip Cookies | Espresso Brownies
Four Years Ago: Cauliflower Mac n Cheese | Meyer Lemon Marinated Olives | Red Wine Poached Pear Tarte Tatin
Five Years Ago: Pignoli Cookies | Scallops with Pomegranate Beurre Blanc
These Chocolate Toffee Chunk 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 toffee pieces. These cookies are the perfect indulgence for Christmas, but truly great any time year.
For the Toffee:
- 6 tablespoons unsalted butter
- 6 tablespoons sugar
- 3/4 teaspoon Kosher salt
For the Cookies:
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/4 cups granulated sugar
- 1/2 cup dark brown sugar
- 3/4 teaspoon Kosher salt
- 2 large eggs
- 1 tablespoon vanilla extract
- 2 1/4 cups all purpose flour or an all-purpose gluten free cup for cup mix such as Cup-4-Cup
- 1/2 teaspoon baking soda
- 8 oz semisweet chocolate, roughly chopped
- toffee chunks
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. If using a a candy thermometer, cook until 300 degrees.
- Pour toffee onto parchment paper, then refrigerate or freeze (I stick mine outside in the cold) until solid. Cut into relatively large chunks, about 1/2-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 roughly 3-tablespoon sized balls 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 about 10-12 minutes, or until your preferred doneness. Let cool on the pan. Best eaten within 2-3 days.
*Placing a piece of toffee into each ball of cookie dough ensures even distribution, but if you want you can just mix all the toffee pieces into the dough with the chocolate. It just may mean some cookies have more toffee than others and can cause the toffee to leach out when baked. If this happens, use a spatula while the cookies are still hot to push the toffee back in and reshape the cookie into a circle.
Keywords: toffee, cookies, chocolate chip,