Chocolate Chip Toffee Cookies

Close up of a chocolate English toffee bit cookie.

5 from 1 vote

This chocolate chip toffee cookie recipe comes together in about an hour and delivers soft, chewy cookies with lightly crisp edges and buttery toffee flavor throughout.

Prep Time10

Total Bake Time20

Chill20

Total Time50

Course: Cookies, Holiday

Cuisine: American

Difficulty: Easy

Servings: cookies

Calories: 173kcal

Author: Barbara Hall

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
¾ cup (90 g) Mini chocolate chips

Instructions

Weigh or measure the dark brown sugar, light brown sugar, and granulated sugar into a bowl and set aside. In a separate bowl, weigh or measure the flour, baking soda, baking powder, and salt, then whisk to combine.
Using a hand-held or stand mixer, cream the butter and sugars on medium speed for about three minutes. Add the vanilla extract and egg and mix until incorporated. Scrape down the bowl, then mix on low speed while gradually adding the flour mixture. Once combined, add the Heath Toffee Bits and mini chocolate chips and mix briefly, about five to ten seconds. Use a spatula if needed to distribute evenly. Cover and chill for about twenty minutes.
Preheat the oven to 350°F (175°C or 180°C) and line two sheet pans with parchment paper. Using a medium cookie scoop, place twelve mounds on each pan, spacing them at least two inches apart. Bake for ten to twelve minutes. The cookies will look soft and slightly puffy when removed from the oven. Let them rest on the pan for two to three minutes before transferring to a cooling rack. As they cool, they will settle and become chewy. This recipe makes about two dozen cookies.

Notes

Recipe Notes

• Chilling the dough for about twenty minutes helps reduce spreading and keeps the cookies slightly thicker while still allowing soft centers.

• Mini chocolate chips distribute more evenly throughout the dough, but regular chocolate chips may be used if that is what you have on hand.

• Toffee bits soften and lightly caramelize as the cookies bake. Remove the cookies when the edges are just lightly golden to prevent over-browning.

• For slightly thicker cookies, chill the dough a bit longer before scooping.

• Store in a container with a tight-fitting lid for three to five days.

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