These chocolate chip toffee cookies are soft and chewy and packed full of a delicious buttery taste in every bite.
I love a good cookie, and these chocolate chip toffee cookies are one of my newest favorites. They are so good. The are a chewy, with a soft middle, and the crunchy toffee pieces add a little crunch to the cookie in almost every bite, with lots of buttery caramely flavor too.
In this last couple months I’ve had a couple different cookies featuring toffee bits, and let me tell you they were both heavenly. That’s when I decided to make my own. And I’m not kidding when I say that adding toffee pieces to my cookies might just be my new favorite cookie mix in, even more than chocolate chips. But the two together, like in these chocolate chip toffee cookies, is 👌 perfection.
The toffee bits in cookies, add’s the perfect little buttery, caramely, crunch to these cookies. You can buy Heath toffee bits from the grocery store, already chopped up and ready to go. Or chop up your own favorite toffee for the cookies. You know my favorite is my dad’s toffee recipe.
These cookies are no harder to make than typical chocolate chip cookies recipe, though next time I do think I’m going to try browning the butter to give these even more buttery goodness in every bite.
All you need to make these toffee cookies is: butter, brown sugar, white sugar, large eggs, vanilla extract, cornstarch (cornflour in the UK), baking soda, baking powder, flour, a dash of salt — and don’t forget the toffee bits and chocolate chips, and a sprinkle of coarse salt after they’re baked.
The dough for these chocolate chip toffee cookies can be made in one big bowl, for easy clean up when they’re done.
How to make chocolate chip toffee cookies?
You’ll first cream together the butter, brown sugar and white sugar. I like to mix mine for a couple minutes till the mixture gets nice and fluffy, it helps the sugar dissolve extra well in the cookies. Then add in your eggs and vanilla extract. Just mix those till combined.
Then add in all the dry ingredients, cornstarch, baking soda, baking powder, flour, and salt. Stir till you have a nice and soft dough. Then fold in the toffee pieces and chocolate chips.
Scoop the dough up into balls about 2 TBS each in size. I like to roll mine into balls to help them bake up rounder. Then top each with a couple extra chocolate chips for good measure.
Bake the cookies up for about 9-10 minutes, until the tops are set and the edges are lightly golden brown. Remove the pan from the oven and let the cookies set on the pan for 3-5 minutes as they continue cooking.
Make sure to top the cookies off with a sprinkle of sea salt which really enhances the flavors in these cookies. Bringing out the buttery toffee and chocolate flavors in every bite.
Then transfer them to a cooling rack to cool completely, or enjoy them warm.They’re also delicious microwaved for about 10 seconds to warm them up again after they’ve cooled.
You can also make the cookies extra large if you want, they’ll only bake for about 1 or 2 more minutes. These large ones I made are about 5 times as much dough as the small ones 😉 (I weighed them out to be about 5.5 oz each) No one can say no to a giant cookie, right?
Then I baked them for about 11 or so minutes, until the tops started to set and the sides turned golden.
Can these chocolate chip toffee cookies be frozen?
I personally prefer freezing cookie dough instead of cookies. You can roll this cookie dough up into balls like you are going to bake them, but instead freeze them to bake up at a later date. The dough can be frozen for 2 to 3 months in a airtight container.
The best way to freeze cookie dough is to place the dough in balls on a cookie sheet and then flash freeze the pan of cookie dough balls for about 1 hour or until they are nice and hard. Once they are cold and hard you can place the cookie dough balls together in a ziplock bag, pyrex or other airtight container, seal and freeze for 2 to 3 months.
When baking the frozen cookie dough you can bake at the same temperature as before, the cookies will take about 1-2 minutes longer to bake completely through the middle.
Now you can enjoy a hot gooey chocolate chip toffee cookie whenever the craving strikes. You’re welcome!
These chocolate chip toffee cookies are some of the best, with the perfect buttery toffee and chocolate flavors in every bite. They’re perfect for an afternoon snack, after dinner treat, or whenever you’re in the mood for a delicious cookie.
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- 1 cup butter (softened)
- 1 cup brown sugar
- 1/2 cup white sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 TBS cornstarch
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 2 1/2 cups all purpose flour
- 1 cup toffee bits (or chopped homemade toffee)
- 1 cup chocolate chips
- coarse sea salt
- Preheat the oven to 350 degrees farenheit.
- Cream together your butter, white sugar, and brown sugar. Continue to mix for about 2 minutes until light and smooth.
- Add in the eggs and vanilla extract and mix until just combined.
- Dump in the cornstarch, baking soda, baking powder, salt and flour.
- Stir together slowly until you have a nice soft dough.
- Fold in the toffee bits and chocolate chips.
- Scoop the dough out into 2 tablespoon sized balls and place on a baking sheet lined with parchment or a silicone liner.
- Place in the oven and bake for about 7-9 minutes until the cookie starts to turn golden on the edges and the top looks mostly done.
- Allow cookies to rest on the pan for about 5 minutes, then remove to a cooling rack to cool completely (or enjoy warm)
- Store any extra cookies in an airtight container or ziplock bag for 3-4 days.