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.
Print
- 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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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?
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!
Should i defrost them at all before baking?
Hello! Loving this recipe!
Could I swap out the chocolate chunks for milk or semi-sweet chocolate chips?
of course!
Thank you so much for the quick response! Love all your recipes!
I’ve made these several times. They are the BOMB. Love, love, love them along with all the people who eat them 🙂 Amazing, thanks for a great recipe!
Thank you so so much!!
What kind of butter? Salted or not?… So many different kinds.
Thanks
I used salted, but feel free to use unsalted.
This is best dish for coming weekend.
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.
http://HiShellyhopingtomakethesetodaylookyummyhowmuchdoesbutterweighIhavetroublemeasuringwithatablespoon
1 cup = 8 ounces, 1/2 cup = 4 ounces and so on.
Hi Shelly hoping to make these today look yummy how much does butter weigh I have trouble measuring with a tablespoon thanks
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
oooh fancy!
Hi do i have to put the doufh in the freezer or just on the door.
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.