Bakery Style Chocolate Chunk Toffee Cookies

Bakery Style Chocolate Chunk Toffee Cookies. Perfectly crispy at the edge, soft in the center with little bits of sea salt to balance out the creamy chocolate!

These Bakery Style Chocolate Chunk Toffee Cookies are perfectly crispy at the edge, soft in the center with little bits of sea salt to balance out the creamy chocolate!

So I’m calling these cookies “bakery style”. Because this is what they sell at the bakeries in my brain.

Last week the husband and I surprised our kids with a trip to Universal in Florida (more on that next week)…and they had so many cute little bakeries that sold cookies and brownies and all the yummies.

BUT. The cookies. You guys they were not good. They LOOKED good, but ugh. No.

MY OTHER RECIPES

So I decided to make some cookies that they SHOULD sell in the corner candy shops at theme parks. They would make way more money, I’m sure of it. People would come just for the cookies.

Or maybe… y’all…we could make a whole “Cookie Park”…where there were legit cookie bakeries all over the place and all the rides and attractions were cookie themed. Seriously. I would go. You would too, I know it.

Anyway, these cookies would be a highlight at our Cookie Park for sure…they’re big, they’re loaded with perfectly chopped chocolate, they’re specked with buttery toffee bits (which are pretty undetectable but leave a deliciously rich flavor) and they have delicious little salty nuggets baked right in.

You should really make them.

Bakery Style Chocolate Chunk Toffee Cookies. Perfectly crispy at the edge, soft in the center with little bits of sea salt to balance out the creamy chocolate!

Also adding the toffee bits isn’t really to make these “Toffee Cookies”…it’s more to just give a more complex flavor to the cookies. They add a buttery undertone and a chewy texture that is perfection!

Also, let’s talk about chocolate. Yes, you can absolutely use the bags of chocolate chunks…but I beg you not to. Go grab a big hunk of good quality chocolate and chop it up. It’s worth it. It melts so creamy and delicious and really makes the cookies special. I used my big old block of chocolate from Trader Joe’s.

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Here are the toffee bits I used…if you can’t find the “Bits O’ Brickle” you can buy the chocolate coated ones, which are much like a chopped Heath bar. If you can find those, literally just finely chop up a few Heath bars!

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Also, the coarse sea salt. I use this in my Favorite Chocolate Chip Cookies from way back, and I feel like it’s a good idea with these cookies too.

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The coarse salt leaves little tiny nuggets of salty bits in throughout the cookies, which I think is a good thing. If you don’t like salt you can skip it…or use less than the recipe calls for, no hard feelings.

AND if you don’t have coarse sea salt, you can use kosher salt…you won’t get the same effect, but it will work!

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Chop your chocolate into medium-ish chunks…and totally use the dust the chocolate makes when you’re chopping!!

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The toffee bits…

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Ugh the cookie dough.

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Chill it. Yes you need to.

Then use a large cookie scoop (3 tablespoon sized) and I like to stick more chocolate on top to make them purty.

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When they bake the angels will sing…

If you use chopped chocolate it will be gloriously melty.

Bakery Style Chocolate Chunk Toffee Cookies. Perfectly crispy at the edge, soft in the center with little bits of sea salt to balance out the creamy chocolate!

I mean, right??

Bakery Style Chocolate Chunk Toffee Cookies. Perfectly crispy at the edge, soft in the center with little bits of sea salt to balance out the creamy chocolate!

Make ’em. Love ’em.

Print

Bakery Style Chocolate Chunk Toffee Cookies

  • Author: Cookies & Cups
  • Yield: 24 large cookies

Ingredients

  • 14 tablespoons butter, room temperature
  • 1 1/2 cups light brown sugar, packed
  • 2 eggs
  • 1 tablespoons vanilla
  • 1 teaspoon baking soda
  • 1 teaspoon coarse sea salt
  • 2 2/3 cups all purpose flour
  • 2 cups chopped chocolate chunks, plus 1/2 cup more for garnish
  • 1 cup toffee bits

Instructions

  1. In the bowl of your stand mixer beat the butter and sugar together for 3 minutes on medium speed, scraping the sides of the bowl as necessary.
  2. Add the eggs and vanilla and continue mixing for 1 more minute on medium speed until pale in color.
  3. Add in the baking soda and salt and mix for 30 more seconds on medium speed.
  4. Turn the mixer to low and mix in the flour until evenly incorporated.
  5. Finally stir in the chocolate chunks and toffee bits.
  6. Chill the dough for at least 2 hours or up to 2 days.
  7. Preheat the oven to 350ยฐF/175ยฐC
  8. Line a baking sheet with parchment paper.
  9. Using a large (3 tablespoons sized cookie scoop) place the dough on the baking sheet 2 inches apart. Top each dough ball with a few more chocolate chunk pieces.
  10. Bake the cookies for 10-12 minutes until the edges are golden and the tops are just set.
  11. While you are baking the cookies, in batches place the remaining dough back in the refrigerator. You want to bake the dough chilled.
  12. Allow the cookies to cool on the baking sheet for 3-4 minutes and then transfer them to a wire rack to cool completely.

 

48 Responses

  1. Elizabeth

    I go to Disneyland every year and buy their huge chocolate chip cookies that look beautiful, but taste like sawdust. What is up with that?! These look beyond delicious. I will buy that salt so I don’t deny myself any of the magic.

  2. sharon

    Please, Please, Please change your font… Everything is so small
    for those who have eye problems… Thank you…

  3. I love Universal! I’ve been to Hary Potter World twice and had so much fun. As for the recipe, I usually use a serrated knife to chop chocolate because it’s easier, but I saw you didn’t and I think it gave you bigger pieces. Should I not use a serrated knife for this recipe to chop the chocolate?

    1. Shelly

      Well, the serrated will definitely give you more chocolate dust… but my knife is SHARP, so if you have a really sharp knife try that… if not, stick with the serrated!

  4. Kelli

    I made these this weekend – hands down the best chocolate chip cookie I’ve ever made!! They were gone in a flash. This is the most delicious, absolutely perfect, cant-put-em-down recipe ever!

  5. Joan

    Shelly, these cookies look PERFECT. I wish I could eat them through my screen, but I guess I’ll just have to make them. ; )

  6. If I had to choose a favorite candy, it would be toffee! I love the chunks of chocolate complementing the toffee in this cookie! I’ve already have this pinned and will be making this! I think I’ll cut up large chunks of toffee candy instead of the bits to have big bites of toffee too! ๐Ÿ™‚

  7. David

    Made the cookies this weekend. Not really impressed. Not as flavorful as they look in the pics. Since there was no specific direction as to the chocolate I used 1/2 milk chocolate and 1/2 semi sweet, otherwise I followed the recipe exactly. I followed the course sea salt ingredient but I try to avoid that generally. As usual most of the commentators don’t actually ever even bake the recipe they are commenting on. I would like to hear from someone who actually baked them other than the ONE person so far that has and apparently loved them.

    1. Shelly

      I have gotten feedback on my facebook page from some readers who have made them and really liked them. Sorry you weren’t impressed, what specifically did you have a problem with. Also, you can absolutely use semi-sweet or milk. I used semi-sweet, but I really think the combination you used would be great!

  8. David

    Hi Shelly- I’m not sure. For example I baked and absolutely loved your sour cream Chocolate chip cookies (an absolutely wonderful cookie and devoured by anyone who came within 5 feet of them). This cookie was not as flavorful. I’m wondering if it could be the toffee chips? Do you recommend a brand? I used Heath Bits ‘o Brickle Toffee Bits (the only toffee in my supermarket), the pieces seemed really small but I have never baked with Toffee before?

    1. Shelly

      That sounds like exactly what I used… but it’s ok…I have lots of chocolate chip cookies on my site to appeal to everyone’s taste! This one might just not be for you!

    1. Shelly

      I’m not sure I understand…you refrigerate the dough, don’t freeze it. Also You can keep it anywhere in the refrigerator that you have room, whether it be in the middle or on the door, I suppose.

  9. Cheryl

    I soooo want to try these but if I’m going to make chocolate chip cookies I might as well enjoy the chocolate in them I may have to take a trip to the mall and get Godiva chocolate to chop in

  10. Bev

    I did not bake the cookies. My comment is more general. I realize there is a segment for whom the picture by picture detail is needed and desired. I’ve been baking for more than 50 years. Suggestion – put the recipe first, then the “play by play” instructions. I hate, and usually won’t, weeding through the pictures to get to the ingredients. Can you please revert the order? Place the ingredients and directions first, then the “play by play” picture guide for those that need/desire them. Enjoy your site with that exception; recipe has to look really tempting for me to scroll through to get the recipe. Thank you.

  11. Jess

    I’ve made these several times. They are the BOMB. Love, love, love them along with all the people who eat them ๐Ÿ™‚ Amazing, thanks for a great recipe!

  12. Monica

    Hello! I made these the other day and they were amazing!! These are definitely going to be part of my go-to cookie recipes.

    Quick question…I’m going to triple the recipe for a party, can i make the dough in advance and freeze it? What would you recommend?

    1. Shelly

      OH yes! I would make the dough, scoop it out using a cookie scoop, flash freeze the scoops and then place them in a ziptop bag, so when you’re ready to bake them, you can just place the scoops on a baking sheet and bake!

  13. Cheryl

    I have a question I looked on the Trader Joeโ€™s site for the chocolate and they donโ€™t have semi sweet in those large over 1lb bars. They have dark or milk chocolate, which one should I use?

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