These Bakery Style Chocolate Chunk Toffee Cookies are perfectly crispy at the edge and 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.
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.
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.
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!
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.
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!
Chop your chocolate into medium-ish chunks…and totally use the dust the chocolate makes when you’re chopping!!
The toffee bits…
Ugh the cookie dough.
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.
When they bake the angels will sing…
If you use chopped chocolate it will be gloriously melty.
I mean, right??
Make ’em. Love ’em.
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- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: 24 large cookies 1x
- Category: Cookies
- Method: Oven
- Cuisine: American
Description
These Bakery Style Chocolate Chunk Toffee Cookies are perfectly crispy at the edge and soft in the center, with little bits of sea salt to balance out the creamy chocolate!
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
- 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.
- Add the eggs and vanilla and continue mixing for 1 more minute on medium speed until pale in color.
- Add in the baking soda and salt and mix for 30 more seconds on medium speed.
- Turn the mixer to low and mix in the flour until evenly incorporated.
- Finally stir in the chocolate chunks and toffee bits.
- Chill the dough for at least 2 hours or up to 2 days.
- Preheat the oven to 350°F/175°C
- Line a baking sheet with parchment paper.
- 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.
- Bake the cookies for 10-12 minutes until the edges are golden and the tops are just set.
- While you are baking the cookies, in batches place the remaining dough back in the refrigerator. You want to bake the dough chilled.
- Allow the cookies to cool on the baking sheet for 3-4 minutes and then transfer them to a wire rack to cool completely.
Nutrition
- Serving Size: 1 Cookies
- Calories: 231
- Sugar: 21.3 g
- Sodium: 173.9 mg
- Fat: 13.6 g
- Carbohydrates: 28.8 g
- Protein: 1.8 g
- Cholesterol: 18.9 mg
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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?
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!
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.
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!
hi, do you use dark or milk chocolate, or semi sweet? does it matter?
thanks you
I use semi sweet
You can use either, but I used semi-sweet!
Yum! I would probably eat half the batter raw 🙂
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! 🙂
Shelly, these cookies look PERFECT. I wish I could eat them through my screen, but I guess I’ll just have to make them. ; )
haha! You should!!
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!
aww thank you!!
I have a recipe quite similar to this. It took TWO YEARS to perfect. I love the addition of the toffee bits to yours. YUM!
http://www.thebrunettebaker.com/2015/01/ultimate-chocolate-chip-cookies.html
I would kill for a batch of these right now. They are seriously perfection!
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?
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!