• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • About
  • Contact
  • Dessert
  • Main Dish
  • Breakfast
  • Appetizers/Snacks
  • Drinks
  • Salad
  • Bread

Dance Around the Kitchen

  • Recipes By Course
  • Recipes By Ingredient
  • Popular Recipes
menu icon
go to homepage
subscribe
search icon
Homepage link
  • About
  • Recipe Index
  • Recipes By Course
  • Recipes By Ingredient
  • Popular Recipes
  • Contact
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Recipes » Dessert

    March 10, 2021

    Toffee Chocolate Chip Cookies

    54 shares
    • Share
    • Tweet

    Toffee Chocolate Chip Cookies have crisp buttery edges and a soft center. The crunchy toffee bits and smooth chocolate chips are sprinkled throughout, making these cookies utterly irresistible!

    Jump to Recipe
    Close-up of a Toffee Chocolate Chip Cookie

    Wanna know something that's probably a bit surprising? I don't love chocolate chip cookies. There, I said it. As much as I want to love the classic cookie.....I just always seem to go for something different.

    I'll take an oatmeal chocolate chip cookie, sugar cookie, snickerdoodle, or even an oatmeal raisin cookie (gasp!) over a chocolate chip cookie any day of the week. I guess I just find chocolate chip cookies a little.....boring.

    But you wanna know what I DO love?! Toffee bits. Sweet + salty. Easy recipes. And this recipe encompasses allllll of the above!

    Ingredients needed to make Toffee Chocolate Chip Cookies

    Ingredients Needed

    • Butter - I always use salted butter, but if you only have unsalted butter, simply add an additional ¼ teaspoon salt to the dough
    • Brown Sugar - Dark or light brown sugar will work great
    • Sugar - Granulated white sugar
    • Egg - I typically use "large" eggs
    • Vanilla
    • Salt
    • Baking Soda
    • Chocolate Chips - I like using semi-sweet chocolate chips, but you could also use milk or dark chocolate. You could also use chocolate chunks or a chopped chocolate bar!
    • Toffee Bits - I use the Heath brand English Toffee Baking Bits

    How to Make Toffee Chocolate Chip Cookies

    • Cream the butter and sugars
    • Add the egg and vanilla
    • Mix until nice and creamy
    • Add the dry ingredients
    • Mmmmm!
    • Add the chocolate chips and toffee bits
    • Scoop the dough
    • Place on parchment-lined baking sheets & bake!

    Tips for Making the Perfect Cookies

    • First off, do NOT overbake the cookies. Set a timer for 9 minutes and see how they look. If they need more time, add a minute or two and check on them frequently.
    • When you aren't baking the dough, refrigerate it. Once you have a pan in the oven, don't let the dough just set on the counter. Place it in the fridge instead.
    • Bake on parchment paper. The cookies will come off the paper super easy and hold their shape.
    • Once the cookies are done baking, you'll want to let them cool completely before placing them in a container or baggies. Place a piece of bread in the container with the cookies to keep them from hardening.
    Toffee Chocolate Chip Cookie on a sheet of parchment paper

    Why does brown sugar make cookies chewy?

    I used a higher brown sugar to white sugar ratio in these cookies simply because brown sugar makes them more chewy. Brown sugar has molasses in it, which holds moisture resulting in a moist and chewy cookie.

    Why did my cookies turn out flat?

    • The butter was too soft or melted when the dough was made (Fix by chilling the dough for an hour before scooping and baking)
    • The oven wasn't preheated before you baked them. If the oven isn't hot enough when the cookies go into the oven, they cook slower and spread more.
    • You needed to add more flour. If the dough is really sticky (if it sticks to your fingers if you try to roll a ball), add a couple more tablespoons of flour.
    • You pressed them flat before baking them. There's no need to flatten these before baking! 🙂
    Toffee Chocolate Chip Cookie in a hand

    Other Favorite Cookie Recipes

    Cookies & Cream Cookies - These Cookies & Cream Cookies are crisp around the edges and soft and creamy in the middle. They’re loaded with Oreo pieces and white chips, making them extra special!
    Chewy Molasses Cookies - These Molasses Cookies have just the right amount of spice, a soft and chewy center and a crackly, sugar coating! They’re perfect for the holiday season and all year round!
    Rhubarb Cookies - If you've never put rhubarb in a cookie, you're missing out!! These are super soft and are topped with a smooth cream cheese frosting!

    Connect with Dance Around the Kitchen!

    Follow along on Pinterest, Instagram and Facebook so you never miss a recipe!! And as always, thank you for following along with my blog, making my recipes, liking and sharing on social media and any other way you support Dance Around the Kitchen!  -Kelsey

    Toffee Chocolate Chip Cookie in a hand

    Toffee Chocolate Chip Cookies

    kelsey
    Toffee Chocolate Chip Cookies have crisp buttery edges and a soft center. The crunchy toffee bits and smooth chocolate chips are sprinkled throughout, making these cookies utterly irresistible!
    Print Recipe Pin Recipe Rate this Recipe
    Prevent your screen from going to sleep.
    Prep Time 15 mins
    Course Dessert
    Servings 20 cookies

    Ingredients
      

    • ½ c salted butter softened
    • ¾ c brown sugar
    • ¼ c sugar
    • 1 egg
    • 1 teaspoon vanilla
    • ½ teaspoon salt
    • ½ tsp baking soda
    • 1 ½ c flour
    • 1 c chocolate chips or chunks
    • 1 c toffee bits

    Instructions
     

    • Preheat oven to 375°F and line baking sheets with parchment paper.
    • In the bowl of a stand mixer, cream the butter, brown sugar and sugar until light and fluffy.
    • Stir in the egg and vanilla.
    • Mix in the salt, baking soda and flour until well-combined.
    • Stir in the chocolate chips and toffee bits.*
    • Scoop the dough onto the parchment-lined baking sheets and bake one sheet at a time for 9-11 minutes.
    • Cool on a wire rack.

    Notes

    *NOTE:  Sometimes I like to just add about ¾ cup of each and use the remaining ¼ cup to top the cookies!  It's a little more work, but they turn out even prettier!
    Keyword cookies
    Tried this recipe?Follow me at @dancearoundthekitchen.kelsey and let me know how you liked it!
    « Roasted Baby Carrots
    Brown Sugar Glazed Carrots »
    54 shares
    • Share
    • Tweet
    about kelsey

    About Kelsey

    Combining my love for food and family is a pretty easy calculation. Almost all family gatherings include food… After all, a party without cake is just a meeting right? Read more...

    • Facebook
    • Instagram
    • Pinterest
  • Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi, I'm Kelsey! I am a wife, mother and BFFs with my KitchenAid mixer, happy to bring you easy meals and decadent desserts! Welcome to my blog!

    More about me →

    Popular

    • Strawberry Cookies
    • Air Fryer Cinnamon Roll Donuts
    • No Bake Cookie Bars
    • Rhubarb Sauce

    Footer

    ↑ back to top

    SEEN ON

    as seen on promo graphic

    SEEN ON

    as seen on promo graphic

    About

    • Privacy Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2022 Dance Around the Kitchen