Gooey chocolate chips and salty bits of toffee are wrapped up in these soft Toffee Chocolate Chip Cookies that are just begging to be dunked in your favorite milk.
Toffee Chocolate Chip Cookies
You may notice that in the recipe card below, there is an option for chilling the cookie dough before baking.
This recipe delivers fabulous toffee chocolate chip cookies whether you chill the dough or not. But, for the absolute best results, I recommend chilling the dough for at least two hours before baking.
When chilled first, the cookies are a bit chewier and a tiny bit more flavorful. That said, I am very rarely patient enough to chill my dough before baking. So, feel free to skip that step if you prefer to bake immediately.
Chocolate Chip Toffee Cookies
You’ll need the following ingredients to make this recipe:
- butter and brown sugar
- egg and vanilla
- flour, cornstarch, baking soda, and salt
- semi-sweet chocolate chips
- Heath toffee bits
Start by preheating the oven to 350°F. Combine the butter and sugars in a large bowl and beat with an electric mixer. Then, add the egg and vanilla and beat again.
Add the flour, cornstarch, baking soda, and salt. Then, beat to combine. Last, add the chocolate chips and the toffee bits and mix throughout.
Use a medium-sized cookie scoop (about 2 tablespoons in size) to drop the dough onto a parchment-lined baking sheet. Use your hands to roll each scoop into a ball and add a few chocolate chips and toffee bits on top of each one.
Bake the cookies for 9-11 minutes. Remove from the oven before the cookies are lightly browned and when they still look soft in the center.
Let them cool on the baking sheet for 5 minutes, then cool completely on a wire rack. This cooling rack sees regular use in my kitchen.
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Toffee Chocolate Chip Cookies
Ingredients
- ¾ cups butter room temperature
- 1 cup light brown sugar
- 1 egg
- 1½ teaspoons vanilla
- 2 cups all purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon baking soda
- ¼ teaspoon kosher salt
- 1¼ cups semi-sweet chocolate chips plus more for topping
- ¾ cup Heath toffee bits plus more for topping
Instructions
- Preheat oven to 350°F. Combine the butter and sugars and beat with an electric mixer. Add the egg and vanilla and beat again.
- Add the flour, cornstarch, baking soda, and salt. Beat to combine. Add the chocolate chips and the toffee bits and beat to mix throughout.
- Use a medium-sized cookie scoop (about 2 tablespoons in size) to drop the dough onto a parchment-lined baking sheet. Use your hands to roll each scoop into a ball and add a few chocolate chips and toffee bits on top of each one, if desired.
- Bake for 9-11 minutes. Remove from the oven before the cookies are lightly browned and when they still look soft in the center.
- Cool on the baking sheet for 5 minutes and then cool completely on a wire rack. (This cooling rack sees regular use in my kitchen.)
Notes
Nutrition
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