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 toffee pieces. These cookies are the perfect indulgence for Christmas, but truly great any time year.
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Servings: 22 cookies
Calories: 290kcal
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.
Notes
*For gluten free cookies, substitute an all-purpose gluten free cup for cup mix such as Cup-4-Cup
** If using a a candy thermometer, cook until 300 degrees. If your toffee burns or separates, you will need to start over, so make sure you take your time and don't rush.
***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. If you'd like to freeze the dough, place the dough balls on a parchment lined baking sheet (you can fit them all on one), then freeze. Once frozen, place the dough balls in a zip-top bag and store in the freezer for up to 6 months.
****Pan banging is optional, but creates a better texture in my opinion. If skipping this step, just bake the cookies for 10-12 minutes or to your desired level of doneness.
If the toffee leaches out of the cookies after baking, use a spatula while the cookies are still hot to push the toffee back in and reshape the cookie into a circle.
Nutrition
Calories: 290kcal | Carbohydrates: 35g | Protein: 3g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 46mg | Sodium: 194mg | Potassium: 89mg | Fiber: 1g | Sugar: 23g | Vitamin A: 380IU | Calcium: 18mg | Iron: 1mg