Soft and chewy toffee chocolate chip cookies taste like they’re fresh from a bakery oven! This easy recipe makes soft and chewy cookies packed with brown sugar, melty chocolate chunks, and crunchy toffee bits.
Try my salted toffee cookies with cashews next. You might also love these chewy chocolate toffee bars and oatmeal butterscotch cookies.
We’re making big, bakery-style toffee and chocolate chip cookies loaded with chunks of chocolate. Toffee adds a sweet, buttery, cooked sugar flavor to my classic homemade chocolate chip cookies recipe. It also makes them extra chewy. Fresh from the oven, these gooey toffee cookies are perfect with a glass of milk.
- Soft and chewy, with toffee crunch. The slightly underbaked texture of these cookies is unmatched!
- Sweet and salty. I’ve always loved the sweet/salty combo of coarse salt baked into and sprinkled on top of my chocolate chip cookies. This time, it pairs perfectly with the toffee.
- Perfect for the holidays. These toffee chocolate chip cookies are great to bake ahead, perfect for bake sales, holiday cookie platters, and sweet snacks. Store them in the freezer to thaw out when a craving strikes.
Ingredients You’ll Need
I make my homemade toffee chocolate chip cookies with brown sugar, baking chips, and other pantry staples. These are my notes on the ingredients. Scroll down to the printable recipe card for the full recipe and detailed amounts.
- Dry Ingredients – All-purpose flour, baking soda, baking powder, and salt. I prefer to make these toffee chocolate chip cookies with sea salt, like flaky Maldon salt. Feel free to use kosher salt instead.
- Butter – This should be at room temperature. To soften butter quickly, warm up a heat-proof glass bowl by filling it with boiling water. After 5 minutes, empty the bowl and place it over your butter. Wait another 5-10 minutes, and the butter should soften right up.
- White and Brown Sugar – The chewiest cookies call for both! I use light brown sugar, though I’d expect that regular or dark brown sugar would also work in this recipe.
- Eggs and Vanilla – Bring the eggs to room temperature, too. If you’re feeling adventurous, swap vanilla extract for another flavor, like rum extract.
- Toffee Chips and Chocolate Chips – I use Heath toffee chips and mini chocolate chips. You can use any type of chocolate you prefer, including semisweet, dark, milk, or white chocolate chips or chunks. If you dislike toffee, swap it for another type of chocolate, peanut butter chips, or butterscotch chips.
There’s the option to chill the cookie dough in the fridge (also handy if you’re making the dough ahead of time). However, I’m usually impatient and skip this step. I tested this recipe both ways, and the cookies turn out great chilled or unchilled.
- Prepare for baking. Get your oven preheating to 350ºF while you line a cookie sheet with parchment paper.
- Combine the dry and wet ingredients separately. Mix the dry ingredients (flour, baking soda, baking powder, and salt) in a bowl. Next, in your stand mixer’s bowl, cream the butter and both sugars together using the paddle attachment.
- Mix the dough. Add the eggs, one at a time, mixing in between each addition. Stir in the vanilla extract. Then, slowly combine the flour mixture with the wet ingredients, and fold in the chocolate and toffee chips.
- Scoop the cookies. Use a large cookie scoop to portion the cookie dough onto the prepared baking sheet. Leave about 2 inches in between each cookie.
- Bake. Bake these toffee chocolate chip cookies at 350ºF for 8-10 minutes. The cookies should be just golden at the edges, and a little underbaked in the center. They’ll continue to set up while they rest on the baking sheet. After 2 minutes on the baking sheet, move the cookies to a wire rack to finish cooling.
Why Are My Toffee Chocolate Chip Cookies Flat?
If your toffee and chocolate chip cookies spread too much, it could be because there was too much butter or sugar in the dough, the baking soda/powder has expired, or your oven temperature was too low. Make sure to measure correctly (a kitchen scale is best), check expiration dates, and preheat the oven before you start. If you’re concerned about spreading, consider chilling the cookie dough for 15-30 minutes before you bake the cookies.
A quick fix for cookies that have spread is to gently reshape them right when they come out of the oven. While the cookies are warm, use a spatula or the side of a glass to press the edges of the cookies inward toward the center.
Quick Baking Tips
- Measure the flour correctly. Use the spoon and sweep method to measure your flour if you don’t have a kitchen scale. Rather than scooping straight from the bag (a big no-no), spoon the flour from the bag into your measuring cup. Then, level the cup of flour off with a knife. This avoids overmeasuring, which can make the cookies dry.
- Don’t overmix. Mix the wet and dry ingredients separately, then combine and mix just until the dough comes together. You can fold in the baking chips even before the dough is fully mixed. Overworking the cookie dough can affect how the cookies rise in the oven.
- Preheat the oven. Make sure your oven is fully preheated to the correct temperature (350ºF) before you bake your cookies, so they don’t spread.
- Let the cookies rest. After baking, wait 2 minutes or so for the cookies to rest on the baking sheet. This allows the underbaked cookies to set up before you move them.
Optional Mix-ins and Variations
- Nuts. Make toffee pecan chocolate chip cookies, or add chopped walnuts or cashews.
- Oatmeal. I recommend using the cookie base from my oatmeal chocolate chip cookies and adding toffee bits to make oatmeal toffee chocolate chip cookies.
- Brown butter. Try a brown butter chocolate chip cookies variation, replacing regular butter with browned butter instead.
- Espresso powder. Just a teaspoon of espresso powder in the dough can deepen the flavor of these chocolate chip toffee cookies.
- Chocolate. Try my chocolate toffee cookies with chocolate chips and toffee bits mixed in.
Make a Skillet Cookie
Press the prepared cookie dough into a cast-iron or oven-proof skillet to make a skillet toffee chocolate chip cookie. You’ll need to adjust the recipe to bake at 350ºF for 15-20 minutes, using my skillet chocolate chip cookie recipe as a guide. This is a great option for a family-style dessert, as everyone can “scoop” their cookie right from the pan. Don’t forget a scoop of vanilla ice cream!
Storage and Freezing Instructions
- Keep the cookies airtight. Store these toffee chocolate chip cookies at room temperature for up to 5 days.
Freeze the unbaked dough balls. Pre-freeze the dough balls on a baking sheet, then transfer them to a freezer bag. Take out however many cookies at a time to bake from frozen, adding an extra minute to the baking time.
Freeze the baked cookies. The baked toffee and chocolate chip cookies are freezer-friendly and can be stored frozen for up to 2 months. It’s a great way to bake ahead for the holidays!
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 24 cookies 1x
- Category: Cookies
- Method: Oven
- Cuisine: American
Description
This easy recipe makes big, bakery-style toffee chocolate chip cookies packed with brown sugar, melty chocolate chips, and sweet toffee bits!
Ingredients
- 3 1/2 cups all-purpose flour
- 1 1/4 teaspoon baking soda
- 1 1/4 teaspoon baking powder
- 2 teaspoons coarse sea salt
- 2 1/2 sticks butter, room temperature
- 1 cup packed light brown sugar
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla
- 1 1/4 Cups Heath toffee chips
- 1 cup mini chocolate chips
Instructions
- Preheat the oven to 350ºF. Line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, baking soda, baking powder, and salt.
- In the bowl of your stand mixer with the paddle attachment, cream the butter and both sugars until light and fluffy. Add the eggs one at a time. Add the vanilla.
- On low speed, mix the flour mixture into the butter mixture. Once combined, fold in the toffee chips and chocolate chips.
- Using a large (3- tablespoon) cookie scoop, drop the dough 2 inches apart on the prepared baking sheet.
- If you’d like, chill the dough in the fridge for 15-30 minutes before baking. This step is optional; see note.
- Bake the cookies for 8-10 minutes, until the edges are golden. Let the cookies cool on the baking sheet for 2 minutes, and then transfer to a cooling rack. Enjoy!
Notes
- Chilling the dough is optional. I tried half the batch with chilled dough and half with unchilled. The cookies came out virtually the same. You can bake them either way.
love the name of this cookie! not to mention, i'm a toffee maniac.
These cookies look so good! Thanks for sharing L)