Chocolate Toffee Chunk Cookies

  • Author: Nicole Gaffney (
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Total Time: 50 minutes
  • Yield: about 22 cookies 1x
  • Category: cookies
  • Method: baked
  • Cuisine: American


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:

  1. Line a shallow dish with parchment paper and set aside.
  2. 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.
  3. 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: 

  1. Cream together the butter, granulated sugar, brown sugar and salt with an electric mixer until light and fluffy, about 3 minutes.
  2. 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. 
  3. 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. 
  4. Add the reserved small bits of toffee (not the large chunks) and chocolate chunks, then mix until evenly distributed*
  5. Preheat the oven to 350 degrees F and line a few sheet pans with parchment (without parchment the toffee may stick).
  6. 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. 
  7. Place a chunk or two of toffee in the center of each ball of cookie dough and gently press in to secure.* 
  8. 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,