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
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!
- Butter – I always use salted butter, but if you only have unsalted butter, simply add an additional 1/4 tsp salt to the dough
- Brown Sugar – Dark or light brown sugar will work great
- Sugar – Granulated white sugar
- Egg – I typically use “large” eggs
- 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
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.
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! 🙂
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!
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Toffee Chocolate Chip Cookies
- 1/2 c salted butter softened
- 3/4 c brown sugar
- 1/4 c sugar
- 1 egg
- 1 tsp vanilla
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1 1/2 c flour
- 1 c chocolate chips or chunks
- 1 c toffee bits
- 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.