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    Home » Cookies

    Chocolate English Toffee Bit Cookies

    Published: Nov 18, 2022 · This post may contain affiliate linksLeave a Comment

    Jump to Recipe Print Recipe

    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.

    Close up of a chocolate English toffee bit cookie.

    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

    • Ingredients
    • Making Chocolate Toffee Cookies
    • Prepping and Mixing
    • Baking the Chocolate and Toffee Cookies
    • Storage
    • Other Cookies with Chocolate Chips

    Ingredients

    Ingredients for making chocolate English toffee bit cookies.
    Jump to Recipe for Amounts
    • Butter unsalted 
    • Dark Brown Sugar
    • Light brown sugar
    • Sugar white
    • Vanilla Extract
    • Egg 
    • 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.

    Creamed butter and light, dark and white sugars being added.

    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.

    Creamed butter, light, dark and white sugars in a mixer bowl.

    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.

    Twelve cookie scoops of chocolate toffee cookies.

    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.

    Chocolate English Toffee Bit cookies baked and just resting on the cookie sheet pan.

    Then move them to the cooling rack. You want the toffee bits to cool a little, so they do not stick to anything.

    Stack of chocolate toffee cookies and front view on a white plate.

    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!

    Storage

    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 Chip Sugar Cookies
    • Shortbread Cookies with Orange Anise and Chocolate Chips
    • Chocolate with Walnuts and Orange Peel Shortbread Cookies
    • Ultimate Peanut Butter-Chocolate Cookies
    Close up of a chocolate English toffee bit cookie.

    Chocolate English Toffee Bit Cookies

    Barbara Hall
    These cookies are effortless to make and only take about an hour from start to finish.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Total Bake Time 20 mins
    Chill 20 mins
    Total Time 50 mins
    Course Cookies, Holiday
    Cuisine American
    Servings 24 cookies
    Calories 173 kcal

    Ingredients
     

    • 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

    Instructions
     

    • 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.

    Nutrition

    Calories: 173kcalCarbohydrates: 23gProtein: 2gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 28mgSodium: 104mgPotassium: 28mgFiber: 0.4gSugar: 14gVitamin A: 252IUVitamin C: 0.03mgCalcium: 26mgIron: 1mg
    Keyword chocolate chip toffee cookies, english toffee cookies
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    Hi! My name is Barbara. I am a retired IT professional who wants my next career to be fun. What better way than by sharing cookie recipes that I make in my kitchen, taking photos, and showing you the results. My goal is to provide cookie recipes you can make at home that look great and taste fantastic!

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