These Toffee Chocolate Chip Cookies are the perfect combination of sweet and chewy with crispy edges. They're loaded with texture and rich flavors - your family and friends are going to love these perfectly delicious cookies!
Toffee Chocolate Chip Cookies
Chocolate Chip Cookies have always been one of my favorite cookies and Heath Bars are one of my most favorite candy bars, so it's no surprise that I am crazy about this Chocolate Chip Toffee Cookie Recipe.
- Toffee Chocolate Chip Cookies
- Why You'll Love Toffee Chocolate Chip Cookies
- What is toffee?
- Shop here
- Tools needed to make the recipe
- How to Make Toffee Chocolate Chip Cookies
- Pro Tips for Chocolate Chip Heath Bar Cookies
- Serving suggestions
- Storage directions
- More Cookie Recipes You'll Love
Why You'll Love Toffee Chocolate Chip Cookies
Toffee and chocolate chip cookies are truly a treat for the senses. The combination of rich, melty chocolate chips and crunchy, buttery toffee bits creates a mouthwatering combination of flavors and chewy texture.
These cookies are the perfect indulgence for any sweet tooth, and once you take a bite, you'll understand why they are so beloved.
Soft & Crunchy. First, the toffee bits add an irresistible crunch to every bite. As you sink your teeth into a warm, freshly baked cookie, you'll experience the satisfying contrast between the soft, chewy cookie base and the delightful crunch of the toffee bits.
Chewy & Crispy. Also, these Chocolate Chip Toffee Cookies are chewy in the middle with perfectly crispy edges.
This texture and flavor combination makes these the Best Toffee Chocolate Chip Cookies, and they are hard to resist!
What is toffee?
You've heard of a Heath Bar, right? That's a candy bar with toffee in the center and it's coated with chocolate. So, toffee is a hard candy treat that has a rich, buttery flavor and a firm, yet crunchy texture that melts in your mouth. It is made by caramelizing sugar along with butter, over heat, until it reaches a beautiful golden brown color.
Then the only other thing to do is break it into bite-sized pieces that are perfect for adding to recipes or eating as a snack!
Toffee can also be coated in a layer of milk chocolate (like Heath Bars), which gives it an extra rich flavor that brings me so much joy!! These cookies could be called Heath Bar Cookies!
Almost all of the ingredients for chocolate chip and toffee cookies are pantry staples, so putting this cookie recipe together should be really easy!
- All-purpose flour
- Baking soda - be sure your baking soda is not expired!
- Butter - I prefer salted butter but you can use unsalted butter if you prefer (or that's what you have on hand. Either way, the butter should be at room temperature.
- Brown sugar
- White sugar
- Vanilla extract - I always make my own homemade vanilla extract but quality store-bought works just as well!
- Egg - a whole, large egg, at room temperature
- Semi-sweet chocolate chips
- Toffee bits - the most common brand (usually the only brand) of toffee bits I can find are Heath Bar brand. And cookies with Heath Bar Bits are always a hit!!
- Chocolate Chips: In place of semi-sweet chocolate chips, you could also use milk chocolate chips or white chocolate chips (or a combination of them) to change things up! Any combination will be delicious!
Tools needed to make the recipe
This toffee cookie recipe doesn't require anything special. Here are the only tools you'll need:
How to Make Toffee Chocolate Chip Cookies
Chocolate Chip and Toffee Cookies are so delicious and truly easy to make. Almost all of the ingredients are pantry staples!
- Preheat oven to 350º F.
- Line the baking sheet (or cookie sheet) with parchment paper.
- Combine flour, baking soda, and salt, in a bowl and set aside. I like to use a hand mixer for this recipe but you can also use a stand mixer if you prefer.
- Using a mixer on medium speed, cream the butter and sugars together until light and fluffy.
- Add vanilla and egg and beat until combined.
- Add dry ingredients and stir until combined. Scrape down the sides with a rubber spatula.
- Stir in ½ cup toffee bits and ½ cup of chocolate chips.
- Drop by tablespoon onto an ungreased (or parchment-lined) baking sheet with at least 2 inches between each.
- Sprinkle the toffee bits cookies with the remaining toffee bits and chocolate chips.*
*see pro-tips below
- Bake for 9-10 minutes or until the edges are set and the centers no longer look wet.
- Remove from oven and let cool on sheet for 5 minutes before transferring to a wire rack to cool.
Pro Tips for Chocolate Chip Heath Bar Cookies
- You can mix all of the toffee and chocolate chips into the batter, but putting some on top makes them extra special. They look more gourmet with the extra couple of minutes it takes to press extra chips onto the top of the cookies before baking!
- If you have one, use a cookie scoop to portion out the dough. You'll get more uniform and perfectly shaped cookies this way. Besides, it makes the work super easy!
- Sprinkle some sea salt on top to add a little extra sweet/salty combo that also makes them super fancy!
- If you have time, after you scoop the dough into balls, allow the cookie dough balls to chill for a couple of hours (or overnight). This allows the flavors to "marinate" together and really enhances the flavor!
- If you have a silicone baking mat, you can use that in place of parchment paper. It may change the cooking time by a minute or two but you can do a test run with the first tray of cookies to find the ideal baking time for your oven.
- Of course, you should serve these warm with a tall glass of milk!
- They'd also be delicious with coffee ☕️
- These would be perfect for dessert, a snack, gifts, or pretty much any occasion!
- Storage: Store any leftover cookies in an airtight container at room temperature for up to 3 days.
- Freezing: I would not freeze these cookies after baking, but you can certainly freeze the dough. Scoop out the dough balls onto a cookie sheet, then freeze them until solid. Place the frozen cookie dough balls in an airtight container or zip-top freezer bag and freeze for up to 6 weeks. Thaw at room temperature for around 2 hours when you're ready to bake them, then bake according to the original directions.