These Chocolate Toffee Cookies are thick, chocolaty and full of chocolate chips and toffee bits! The inside texture is like a brownie! So GOOD!
Today I made a cookie that makes me want to stand up and dance a little bit.
Or a lot bit.
A thick chocolaty cookie is the only way to go! Like a cookie, that is kind of like a brownie that pairs perfectly with a tall glass of milk!
But I’ve found that chocolate cookies sometimes have a tendency of being very meh. Maybe they’re too dry…maybe too bland… Well, not these.
Not today. These Chocolate Toffee Cookies are thick, loaded with chocolate chips and some toffee bits to throw in an element of creamy sweetness. I love the way the two flavors pair together and I know you will love it too!
You won’t be able to find a single person in all the land who doesn’t like these Chocolate Toffee Cookies! Trust me, I did the research.
Looking for more chocolate cookies?
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Chocolate Toffee Cookies
Description
These thick, rich chocolate cookies are almost brownie-like in texture and loaded with chocolate chips and toffee bits!
Ingredients
- 1 cup (2 sticks) cold butter, cubed
- 1 cup light brown sugar
- 1/4 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/3 cup unsweetened cocoa powder
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 2 1/4 cups all-purpose flour
- 2 cups semi-sweet chocolate chips
- 1 cup toffee bits
Instructions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment mix butter and sugars together on medium speed for 2 minutes, until combined.
- Add in eggs and vanilla and mix on medium speed for 1 minute, scraping sides of the bowl as necessary until smooth.
- Add cocoa powder, baking powder, baking soda and salt to the bowl. Mix on medium speed for 1 more minute, until cocoa is evenly mixed in.
- Turn mixer to low and add in flour, mixing until just combined.
- With the mixer still on low add in chocolate chips and toffee bits until evenly incorporated.
- Using a large (3- tablespoon) cookie scoop, drop cookie dough onto the baking sheet 2 inches apart. Bake for 10-12 minutes until cookies are just set.
- Allow cookies to cool on the baking sheet for 3 minutes and then transfer to a wire rack to cool completely.
Notes
Store airtight at room temperature for up to 3 days for best freshness.
Freeze airtight for up to 2 months. Thaw at room temperature.
can you please reprint this recipe. it was not on the imperial sugar website. thank you
All updated for you!
Thick and moist beats thin and crispy any day (in my opinion) when it comes to cookies. Love the idea of toffee bits.
Thank you so much for this recipe!
These look incredible! So thick and chocolaty, mmm. Love the addition of toffee chunks!
Chocolate and toffee: my type of cookie!
I am the same, thick cookies make me swoon! These look incredible!
You always have such wonderful recipes! I’m looking forward to your cookbook!
Go thick or go home- best ever!! These look so amazing! I love a thick cookie 🙂