Christmas is just around the corner, and I am looking for some easy, quick, and oh-so-good cookies to make. Every year for Christmas, I get the same request for chocolate chip cookies. So I decided to put a twist on it this year.
Toffee is an excellent addition to any cookie, but I wanted to add a little chocolate in with the toffee, so I opted for adding mini chocolate chips. The mini chips are about the same size as the toffee bits, so I thought they would be perfect together.
Table of contents
IngredientsJump to Recipe for Amounts
- Butter unsalted
- Dark Brown Sugar
- Light brown sugar
- Sugar white
- Vanilla Extract
- All-purpose flour
- Baking powder
- Baking soda
- Kosher Salt
- Heath toffee bits
- Mini chocolate chips
Making Chocolate Toffee Cookies
Making these cookies is a breeze since they are pretty easy to make! Always start by getting my ingredients together so I do not miss an important part.
Prepping and Mixing
Weigh or measure the dark, light, and white sugars into a bowl and set it aside. Next, weigh or measure the flour, baking powder, baking soda, and salt into another bowl, running a whisk through to blend.
Start by creaming the butter on medium speed until it is light and fluffy and sticking to the sides of the bowl. Next, add the sugars and mix for another 3 minutes on a medium speed.
You want the sugars to be incorporated into the butter as much as possible. It should be a light maple color. Scrape down the sides and add the egg and vanilla extract. Blend for about 1 minute or until the egg has been blended into the sugar-butter mixture.
Scrape down the sides, turn the mixture to a low speed, and gradually add the flour mixture. After all the flour is in the mixer bowl, I try not to over-mix the flour as this will cause your cookies to be tough. Of course, you can always finish incorporating the flour into the wet with a spatula. I sometimes have flour at the bottom of my bowl under the cookie dough.
Finally, add the mini chocolate chips and the toffee bits to the cookie dough and mix for 5 to 10 seconds. If needed, you can use a spatula to finish moving the chips and toffee to distribute them throughout the cookie dough evenly.
Cover loosely and chill for 20 minutes.
Baking the Chocolate and Toffee Cookies
Preheat the oven to 350°, then I grab two cookie sheet pans and line them with parchment paper sheets.
The half-sheet cookie pans I use are from the Restaurant Store that we have here locally, but you can buy their products online. I also purchase from them half-sheet parchment paper. The only problem is they are out of stock at this time of year for the individual packs, but you can buy by the case.
Take the cookie dough out of the refrigerator, and using a medium cookie scooper (I love and use the medium scoop by Pampered Chef), place 12 scoops onto the lined cookie sheet pan.
Bake for 10-12 minutes at 350°. After pulling the cookies out of the oven, I leave them on the cookie sheet pan for 2 to 3 minutes.
Then move them to the cooling rack. You want the toffee bits to cool a little, so they do not stick to anything.
These are easy to make by just weighing, mixing, chilling, and then baking them. It is nice to have something easy with everything that needs to be done at this time of the year. Enjoy!
Store in an air-tight container, and these will keep for at least a week. Next, I lay them in single layers with parchment paper between the layers. Depending on the temperature, the toffee could get soft and stick to the cookie directly under it.
Other Cookies with Chocolate Chips
Chocolate English Toffee Bit CookiesBarbara Hall
- ¾ cup (170.25 g) Butter unsalted room temperature
- ¼ cup (55 g) Dark Brown Sugar
- ½ cup (110 g) Light brown sugar
- ¼ cup (50 g) Sugar white
- 2 teaspoon (2 teaspoon) Vanilla Extract
- 1 (1 ) Egg room temperature
- 2 cups (250 g) All-purpose flour
- 1 teaspoon (1 teaspoon) Baking powder
- ½ teaspoon (0.5 teaspoon) Baking soda
- ½ teaspoon (0.5 teaspoon) Kosher Salt
- ½ cup (118.29 g) Heath toffee bits
- ½ cup (90 g) Mini chocolate chips
- Weigh or measure the dark, light, and white sugars into a bowl and set aside. In another bowl, weigh or measure the flour, baking soda, baking powder, and salt, whisking to blend. I always crack my egg into a small bowl to make sure there aren't any eggshells that will go into the cookie dough. It never falls if I crack an egg on the side of the mixer bowl; something always goes wrong.
- Using a hand-held or stand mixer, add the butter and sugars, mixing at a medium speed for about 3 minutes. Add the vanilla extract and the egg and mix until incorporated. I scrape down the bowl, then turn the mixer on to a low speed and gradually add the flour mixture. After all the flour is mixed into the wet cookie dough, add the Heath Toffee Bits and the mini chocolate chips. I turn the mixer on for 5 to 10 seconds. If the toffee and chocolate chip needs more distribution, I use a spatula to move them around. Now, cover and chill for about 20 minutes.
- Preheat the oven to 350° and line 2 cookie sheet pans with parchment paper; take a medium cookie scoop and put 12 mounds onto a cookie sheet pan. Keep at least 2 inches apart. These do spread a little. Bake for 10-12 minutes. When they come out of the oven, they are very soft and puffy on the tops, but that is perfect. Leave them on the cookie pan for 2 to 3 minutes before moving them to a cooling rack. When they cool, they flatten out a little and are chewy. This recipe makes about 2 dozen cookies.