Toffee Chocolate Chip Cookies with Homemade Toffee
These delicious cookies are a twist on a classic, so serve them when you crave comfort but want something just a little different. Expect one of your favorite chewy chocolate chip cookie recipes mixed with toffee flavor – think Heath bars with a chewy texture. You can use store-bought toffee or make my homemade toffee to take these cookies to the next level. Making homemade toffee also allows you to have a little more control over the size and crunch level of your toffee bits.
I initially made this toffee chocolate chip cookie recipe for an impromptu cookie baking contest between me and a friend’s uncle and they quickly became one of my favorite cookies. The very first time he met me, he challenged me to a cookie baking contest and I couldn’t turn it down. I guess I’m more competitive than I thought because I upped the ante and made my own toffee too. Since he made a thin, crunchy cookie and I made a thicker, soft, chewy cookie, and we had all of the kids judge the contest, we technically tied but I’m giving myself bonus points for presentation and consistency. I always use a cookie scoop for my cookies, and it not only makes them nice, round cookies that are uniform in size but it also helps them bake evenly. Find out more of my cookie baking tips here.
Safe to say this is a great recipe for a cookie contest, a bake sale, hosting friends or when you just want classic chocolate chip cookies with a twist. This recipe is a crowd pleaser because it isn’t different enough to turn anyone off and the toffee just adds a rich flavor to these chewy cookies.
Ingredients to Make Toffee Chocolate Chip Cookies
- KAMUT® White Flour or other High-Quality White Flour
- Baking Soda
- Fine Salt
- Unsalted Butter
- White Sugar
- Brown Sugar
- Eggs
- Vanilla Extract
- Milk Chocolate Chips
- Toffee chips or pieces
Tools to Make Toffee Chocolate Chip Cookies
- Parchment Paper
- Measuring Cups and Spoons
- Liquid Glass Measuring Cup
- Stand or Hand Mixer
- Mixing Bowl
- Whisk or Dough Hook
- Sturdy Spatula or Wooden Spoon
- 1oz Cookie Scoop
All About Ingredients
Toffee
Toffee is the key ingredient in these cookies so make sure you pick one you like and, if you can’t find a store-bought version that meets your standards, you can make your own toffee pieces!
Flour
I bake almost all of my recipes with KAMUT® White Flour. It is similar to all-purpose white flour and you can substitute it in any recipe that calls for AP flour, it just has more nutrients, is always organic, and tastes better than regular flour. The downsides to KAMUT® Brand Wheat are the price (because it is always organically farmed in small batches) and the availability. I have found the KAMUT® Whole Wheat Flour in grocery stores, but I have yet to find the white version in-person, so I order it online. Find out more about KAMUT® Brand Wheat here.
And since I know KAMUT® White Flour isn’t always available or easy to purchase, I always include all-purpose flour measurements in my recipes. I write them for both because I want everyone to be able to bake my recipes, but I really do bake primarily KAMUT® Brand Wheat.
I tend to purchase baking soda and vanilla from Thrive Market, sugars from Costco, and eggs and milk chocolate chips from my closest grocery store, so although KAMUT® White Flour is more difficult to find, the rest of the ingredients for these cookies are easy to pick up almost anywhere.
Butter
I use cold butter in the vast majority of my cookie recipes for a few reasons. This allows me to bake cookies whenever I feel like it and not have to plan ahead or wait around for softened butter. In most cases, this also helps eliminate the need to chill cookie dough before baking. This isn’t always the case but definitely helps when a cookie craving strikes or if you need to rush out the door with dessert in-hand.
All of that being said, I only recommend using cold butter if you are also using a very strong mixer. If you are using a tilt-head mixer, a hand mixer or mixing your cookies by hand with a wooden spoon, I recommend softened butter. Because I want everyone to be able to make my recipes, I always include instructions for using room temperature butter in my recipes, even when I’ve used cold butter.
And don’t let salted butter stop you from baking! If my recipe (or any recipe!) calls for unsalted butter and you only have salted on hand, just use it and reduce the added salt. My rule of thumb is to reduce added salt by ¼ teaspoon for every stick of butter (but this does not need to be exact in most recipes!).
How to Make Toffee Chocolate Chip Cookies
If you’d like to make homemade toffee, start there so your toffee has time to cool and set. This happens pretty quickly, but you do not want to be trying to make toffee and your cookie dough at the same time.
When your toffee is ready or if you are using store-bought toffee bits, preheat your oven to 350 degrees (wait to preheat if you’re using room temperature butter) and line two cookie sheets with parchment paper. Set both trays aside and start on the dry ingredients.
In a medium bowl, combine flour, baking soda, and salt using a whisk or a dough hook and set aside.
In the bowl of a stand mixer or a separate large bowl, cream the butter and both sugars. Add eggs, one at a time, and mix until just combined. Then add the vanilla extract and mix until just combined.
Add the flour mixture into the wet ingredients in 2-3 batches so you can avoid a flour mess and mix each addition until just combined. It’s okay if you still see some dry flour because you still need to mix in the chocolate chips and toffee.
Remove the bowl from the stand mixer (if using) and mix in the milk chocolate chips and toffee pieces using a wooden spoon or very sturdy silicone spatula.
Using a 2oz large cookie scoop, scoop slightly domed scoops of cookie dough onto each parchment-lined baking sheet. The cookie scoop will get your cookies pretty close to a perfect circle most of the time. Evenly space the cookie dough balls so up to 8 cookies fit on each tray. I tend to aim for more space between cookies than between each cookie and the edge of the baking sheet.
If you used softened butter, chill cookie dough balls on prepared pans for 30 minutes before baking, and preheat your oven. If you used cold butter, begin to bake in the preheated oven.
Bake cookies for 16 minutes until edges are just starting to turn golden brown, rotating trays and swapping oven racks halfway through bake time. Remove trays to cooling racks. For best results and to achieve that nice, chewy center, let cookies cool completely before removing from trays.
Toffee Chocolate Chip Cookies with Homemade Toffee
Ingredients
- 2 1/3 cups KAMUT® White Flour or 2 ½ cups white all-purpose flour
- ½ tsp baking soda
- 1 tsp fine sea salt
- 12 TBSP unsalted butter *see note
- ½ cup sugar
- ¾ cup brown sugar
- 2 large eggs
- 1 TBSP pure vanilla extract
- 6 oz or 1 cup milk chocolate chips
- 6 oz or 1 cup toffee bits (homemade or store-bought)
Instructions
- Preheat oven to 350℉ **(see note)
- Line two baking sheets with parchment paper. Set aside.
- Combine flour, baking soda, and salt. Set aside.
- Cream together butter and both sugars.
- Add eggs, one at a time, to the butter and sugar and mix until just combined.
- Add vanilla to the wet ingredients and mix until just combined.
- Add dry ingredients to wet. In 3 batches or all at once if using a large stand mixer.
- If using a stand mixer, remove the bowl and add the chocolate chips and toffee bits. Mix with a wooden spoon or sturdy spatula.
- Refrigerate dough for 30 minutes or until chilled but still soft enough to scoop. Then preheat oven to 350℉ when you’re ready to scoop dough.***
- Spray a 1 oz cookie scoop with cooking spray and scoop dough onto trays, evenly spaced and 8 per tray.
- Bake for 16 minutes until edges of the bottom of the cookies are just starting to brown. Rotate and swap trays halfway through bake time.
- Let cool completely on trays on cooling racks.
