If you’re looking for a cookie that combines rich, melty chocolate with crunchy, buttery toffee, then these Chocolate Chip Toffee Cookies are exactly what you need. They’re soft in the center, slightly crispy on the edges, and packed with the perfect balance of sweetness and texture.
I love this recipe because it’s easy, foolproof, and absolutely delicious. Whether you’re baking for a special occasion or just craving a homemade treat, these cookies will quickly become a household favorite.
Why You’ll Love These Cookies
- Perfect texture – Soft and chewy inside, crisp and golden outside.
- Loaded with chocolate and toffee – Every bite is full of rich flavors and caramelized crunch.
- Easy to make – No fancy equipment or complicated steps, just classic cookie magic.
- Great for any occasion – Perfect for holiday trays, bake sales, or an everyday treat.
Ingredients You’ll Need
(Serves: 24 cookies | Prep Time: 15 minutes | Cook Time: 12 minutes)
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- ¾ cup brown sugar, packed
- ¾ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 ½ cups chocolate chips (semi-sweet or dark)
- 1 cup toffee bits (such as Heath or homemade)
How to Make Chocolate Chip Toffee Cookies
1. Preheat and Prep
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking.
2. Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
3. Cream the Butter and Sugars
In a large mixing bowl, beat the butter, brown sugar, and granulated sugar together until light and fluffy (about 2 minutes). This step helps create that perfect chewy texture.
4. Add the Eggs and Vanilla
Mix in the eggs one at a time, followed by the vanilla extract. Beat until smooth.
5. Combine the Wet and Dry Ingredients
Gradually add the flour mixture to the wet ingredients, stirring until just combined. Avoid overmixing, as this can make the cookies tough.
6. Stir in the Chocolate and Toffee
Gently fold in the chocolate chips and toffee bits, ensuring they’re evenly distributed.
7. Scoop and Bake
Drop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are golden but the centers are still soft.
8. Cool and Enjoy
Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. (Or eat one warm because they’re irresistible!)
My Best Tips for Perfect Cookies
- Use room-temperature butter – This ensures a smooth dough that bakes evenly.
- Chill the dough for thicker cookies – If you like thicker cookies, refrigerate the dough for 30 minutes before baking.
- Don’t overbake – The cookies will continue to cook on the baking sheet after removing them from the oven.
- Try different chocolates – Use milk, dark, or even white chocolate for a fun twist.
What to Serve with Chocolate Chip Toffee Cookies
- A glass of milk – Classic and perfect for dunking.
- Vanilla ice cream – Make an incredible ice cream sandwich!
- Coffee or hot cocoa – A cozy pairing that enhances the flavors.
FAQs
Can I make the dough ahead of time?
Yes! You can refrigerate the dough for up to 3 days or freeze it for up to 3 months. Just scoop and bake when ready.
How do I store these cookies?
Store in an airtight container at room temperature for up to a week. For extra freshness, add a slice of bread to the container—it helps keep them soft.
Can I use homemade toffee?
Absolutely! If you have homemade toffee, just chop it into small bits and mix it in.
These Chocolate Chip Toffee Cookies are everything a great cookie should be—soft, chewy, crunchy, and completely irresistible. Whether you’re baking them for a special occasion or just because, they’ll quickly become a favorite in your home.
Give them a try and let me know how they turn out!
Chocolate Chip Toffee Cookies: The Ultimate Chewy, Crunchy Treat
Ingredients
- 1 teaspoon baking soda
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour
- 1 cup semi-sweet chocolate chips
- 1 cup toffee bits (such as Heath or homemade)
- 1/2 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the chocolate chips and toffee bits.
- Drop spoonfuls of dough onto ungreased baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes or until the edges are golden brown.
- Remove from the oven and let the cookies cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.
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