Chocolate Chip Toffee Cookies | Dinners, Dishes & Desserts

These Chocolate Chip Toffee Cookies are soft, chewy, and packed with rich caramel flavor from toffee bits and brown butter. Every bite is buttery, sweet, just the right amount of chocolate.

If you love classic chocolate chip cookies with a little extra something, these Chocolate Chip Toffee Cookies will steal your heart! They’re soft, chewy, and filled with bits of buttery toffee and that nutty brown butter. Each bite is the perfect mix of sweet, chocolatey, and crunchy goodness.

This easy cookie recipe comes together in minutes and bakes up beautifully every time. The toffee pieces add a subtle crunch and deep caramel sweetness that takes a classic favorite to the next level. I used brown butter for even more flavor, but don’t worry regular butter is delicious as well.

Ingredients Needed

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• Butter – I always use unsalted butter in baking.


• Granulated Sugar


• Brown Sugar


• Eggs


• Vanilla Extract


• Milk


• All-Purpose Flour


• Baking Soda


• Salt


• Chocolate Chips – you can use milk, semi-sweet or dark chocolate


• Toffee Bits

The toffee bits pair really well with the brown butter to give these cookies such great flavor. You can cut back on the chocolate chips if you want more toffee flavor to come through and not quite as much chocolate.

How To Make Chocolate Chip Toffee Cookies

1. Brown Butter. Melt the butter in a saucepan or skillet over medium heat. Cook for 5-10 minutes, stirring occasionally until it is brown and nutty smelling. It will start to sputter, and foam, just stir every so often, this is normal. Remove from the heat and let it cool completely before making your dough. You can just use softened butter as well.


2. Make Dough. Cream cooled butter with both sugars until well combined. Add the egg, egg yolk, milk and vanilla and mix until well incorporated. Stir in flour, baking soda, and salt. Mix until the flour just disappears.


3. Add Mix-Ins. Add the chocolate chips and Heath Toffee Bits and mix until they are incorporated.


4. Chill. Scoop small balls of dough onto a cookie sheet. Chill for 30 minutes to make sure the butter firms up.


5. Bake. Bake for about 11-12 minutes, or until just golden along the edges and the top appears dry and set.


6. Cool. Remove from oven, and allow to cool for a few minutes before removing to a wire rack.

Recipe Tips & Suggestions

• Butter. Make sure to allow your butter to cool completely before using it. I like to make it the day ahead and have it in the fridge. Then I just remove it in the morning like traditional butter and let it soften. This ensures that you get thick cookies that doesn’t spread. Alternatively you can mix the dough when it is still warm, but you will need to chill your dough for at least a few hours.


• Chilling. I like to chill the dough for just a little bit to make sure the butter is cold before baking. This leads to thicker cookies.


• Doneness. Be careful not to overbake your cookies. Once the edges are golden and the tops of the cookies appear dry, you want to remove them from the oven. They will continue to cook after you remove them, so if they are already done when you take them out, they will be overdone by the time you eat them.


• Toffee Bits. I used the toffee bits you can find in the baking aisle to make this recipe, but if you can’t find those you can chop up Health candy bars instead.


• Topping. If you have to have the pretty top of the cookie, add chocolate chips and toffee bits to your cookies right when they come out of the oven, or to the balls of dough before you place them in the oven. Both work well can give you the toppings you see in the pictures.

Storage

After the cookies have cooled completely you can store chocolate chip toffee cookies in an airtight container. They will last for 4-5 days.

Freezing

I love freezing balls of dough so I can bake cookies on demand any night when cravings strike. Scoop balls of dough onto a baking sheet, place in the freezer for a couple of hours until completely frozen. Store in a freezer-safe plastic bag for 3-4 months.