Toffee Chocolate Chip Cookies
These irresistible Toffee Chocolate Chip Cookies are packed with the flavors of sweet chocolate and buttery toffee. Good luck eating just one!
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Every year, a good friend sends us a bag of English toffee around the holidays. I am an absolute sucker for English Toffee! Butter, sugar, chocolate and chopped almonds. That’s it. Such a simple recipe…but one that I literally cannot stop eating. This past year, we hid that bag of toffee in the freezer. Our thought was we’ll save it for later in the year. The problem was I knew that bag was in there. A second problem? I discovered that frozen toffee is amazing!
For today’s recipe, I took my obsession with toffee and turned it into….cookies! These Toffee Chocolate Chip Cookies are absolutely, ridiculously good. And they’re easy to make, too. Unlike making actual toffee which requires a candy thermometer and boiling sugar, these cookies just require a mixer. A mixer, chocolate chips and toffee baking chips.
Toffee Chocolate Chip Cookies
Confession. The cookies you see in these photos are actually the second batch of cookies I made. I used ‘regular-sized’ chocolate chips in the first batch, and the cookies just didn’t come out like I wanted. Don’t worry. I still ate them. I just wasn’t pleased with the recipe yet. The secret? Switch the regular chocolate chips out for mini chocolate chips. Bingo!
The mini chocolate chips in this recipe bring all the delicious chocolate flavor, but they are more evenly mixed into the cookies. Every bite includes a little bit of chocolate, a little bit of cookie and a little bit of toffee. Cookie perfection!
I included a handful of ground up oats in this cookie recipe as I like the chewiness that oats bring to cookies. I didn’t want a full-on chewy cookie like an oatmeal raisin cookie. But I did want these cookies to stay soft and have a bit of a chewy texture. The ½ cup of ground oats did the trick. The cookies end up being slightly crispy around the edges and slightly chewy in the center.
Cookie Ingredients
- Oats. As noted above, the oats add a slightly chewy texture to these cookies.
- All Purpose Flour, Baking Soda, Butter, Eggs, Vanilla Extract and Salt. Basic ingredients for homemade cookies.
- Cinnamon. This is optional, but I like the flavor that the tiny bit of cinnamon brings to these cookies.
- Brown Sugar and Granulated Sugar. Using a combination of sugars adds a deeper flavor to the base recipe.
- Mini Chocolate Chips. The mini chocolate chips gave these cookies a more uniform chocolate flavor.
- Toffee Bits. I used Heath Bits o’ Brickle English Toffee Bits. Heath also makes a similar product that includes chocolate – basically chopped up Heath Bar. Either option would be fine.
If you are a fan of buttery toffee, then these cookies will become a new favorite treat. I promise. The combination of the buttery sweetness of the toffee with the chocolate chips is irresistible.
How to Store Leftovers
This recipe will make ~3 dozen cookies. Unless you are making these for a party, you will likely have leftovers. Leftover cookies should be stored in an airtight container at room temperature for up to 5 days. (Beware – these cookies will disappear quickly!) These cookies can also be placed in a freezer bag and frozen for up to 3 months. Just make sure the cookies have completely cooled first. Let the cookies thaw at room temperature before serving.
If you are looking for a fantastic new cookie recipe, then these Toffee Chocolate Chip Cookies deserve a spot on the baking list. I hope your family loves these cookies as much as we do – Happy Baking!
Did you bake this Toffee Chocolate Chip Cookies recipe at home? Leave a comment, or snap a photo and tag me on Instagram (@Spicedblog) – I’d love to see your version!
Toffee Chocolate Chip Cookies
Ingredients
- ½ cup old-fashioned oats
- 2½ cups all-purpose flour
- 1½ tsp baking soda
- 1 tsp salt
- ¼ tsp ground cinnamon
- ¾ cup granulated sugar
- ¾ cup light brown sugar
- 1 cup unsalted butter room temperature
- 2 large eggs
- 2 tsp pure vanilla extract
- 2 cups mini chocolate chips I used semi-sweet chocolate chips
- 1½ cups toffee bits
Instructions
- Line 3 baking sheets with parchment paper; set prepared pans aside.
- Using a food processor or mini chopper, add oats and pulse until finely ground.
- Using a large mixing bowl, add ground oats, flour, baking soda, salt and cinnamon; stir until well combined. Set mixture aside.
- Using a stand mixer fitted with paddle attachment, cream together both sugars and butter for 3-4 minutes, or until mixture is light and fluffy.
- Add eggs and vanilla extract; mix on low speed until well combined.
- Add dry ingredients (from above); mix on low speed until just barely combined.
- Fold in mini chocolate chips and toffee bits.
- Using a 2 Tablespoon cookie scoop, scoop ~2 Tbsp of dough and shape into a ball. Place on prepared baking sheets. Repeat until all dough has been shaped into balls. (Tip: To make it easier to chill the cookie dough, place all of the cookie dough balls on one cookie sheet. Just make sure to spread them evenly onto the 3 sheets before baking.)
- Place cookie sheet in refrigerator to chill for 1 hour.
- Preheat oven to 350°F.
- Bake for 18-20 minutes, or until edges of cookies begin to turn light golden brown.
- Let cookies cool on baking sheets for 5 minutes before transferring to a wire rack to finish cooling.
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I need to try this soon for me and I love chocolate BTW can’t wait to make your recipes soon for me
These cookies are really quite delicious, Ramya – you should make a batch!
sounding delicious David. I do enjoy a thin biscuit!
sherry
Then you will absolutely love these, Sherry!!
These look amazing, David! I love that combo of chocolate and toffee – rich, a little crunchy, and totally irresistible.
Chocolate + toffee is such a great combination. I can’t resist it, and these cookies disappeared so quickly!! Thanks, Ben!
David, Delicious!!! I love me some good toffee, and add it to a cookie, divine.
Thanks for the inspiration.
Velva
These cookies are really tasty, Velva – I highly recommend baking up a batch! 🙂
I am right there with you when it comes to toffee. I cannot get enough it the stuff! But adding them to fresh baked chocolate chip cookies is truly next-level. I loved your idea to add a small amount of oats to give the cookies some extra chewy texture. And the hint of cinnamon does add the perfect compliment to the chocolate and toffee flavors. Talk about some serious yum!!
What is it about toffee? That stuff is absolutely irresistible! Add it into cookies, and those cookies become irresistible. 🙂 Thanks, Heidi!
Haha – I often struggle with “knowing” about those treats I stash in the freezer – though for me, eventually my senioritis kicks in and I eventually forget, only to find it 6 months later! Ha! You put that toffee to good use in these – seeing these were your second batch – hp[e you still have some frozen toffee left to enjoy!
Hah – oh, I have totally stashed frozen desserts in the freezer and forgotten about them. The worst is when you find them later, and they’re freezer burnt. 🙁 Oh well. We don’t have to worry about that with these cookies!