Toffee Chocolate Chip Cookies

You know that moment when you bite into a cookie that’s crisp on the edges? The center stays soft, and you get melty chocolate with buttery toffee bits.

That’s what these Toffee Chocolate Chip Cookies deliver. They bring together the rich sweetness of chocolate and the caramel flavor of toffee.

You’ll get a cookie that balances soft chewiness with a light crunch. The taste is classic but with a twist.

I started making these cookies when I wanted something more special than a classic chocolate chip cookie. The toffee adds a warm, nutty flavor that feels cozy but not heavy.

You don’t need fancy ingredients or complicated steps here. Just a few small details make a big difference in taste and texture.

It’s easy to brown butter, chill the dough, and find your favorite mix of chocolate and toffee. Once you try them, you might bake an extra batch to keep in the freezer.

Why You Will Love Toffee Chocolate Chip Cookies

You’ll enjoy how simple this recipe feels from start to finish. The steps use basic ingredients you probably already have at home.

The dough comes together quickly. No special tools or advanced baking skills are needed for soft, chewy cookies with crisp edges.

Browned butter adds a nutty depth. Toffee bits bring caramel crunch that pairs perfectly with melty chocolate.

A pinch of salt ties everything together. Each bite gives a sweet and slightly salty finish.

You can easily adjust this recipe to fit your needs.

• Swap in gluten-free flour for a wheat-free version.
• Use plant-based butter and flax eggs for a vegan option.
• Try dark chocolate or reduce sugar for a lighter treat.

The dough keeps well in the fridge or freezer. Bake just a few cookies at a time when you want something fresh.

You’ll love the texture contrast. The centers stay soft, the edges turn golden, and the toffee pieces melt into the dough.

How To Make This Recipe

You’ll mix rich browned butter, sweet toffee bits, and chocolate chunks into a soft dough. It bakes into golden cookies with crisp edges.

The process takes a little time, but each step helps the flavor.

Ingredients

You’ll need a mix of pantry staples and a few special touches. Use unsalted butter so you can control the salt.

Browning the butter adds a nutty flavor. It balances the sweetness of the dark brown sugar and toffee bits.

Gather these ingredients:

• 2 sticks unsalted butter
• ½ cup granulated sugar
• 1 cup dark brown sugar
• 2 large eggs + 1 yolk
• 1½ cups all-purpose flour
• 1 cup bread flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• 1 teaspoon fine sea salt
• 10 ounces semisweet chocolate, chopped
• 1 cup toffee bits
• Optional: 1 teaspoon espresso powder and flaky sea salt for topping

Use bread flour if possible for a chewy texture. The extra yolk adds richness. Espresso powder lightly boosts the chocolate flavor.

Instruments

You don’t need fancy tools, but a few basics help. Use a stainless steel pan to brown the butter evenly.

A rubber spatula helps scrape the brown bits from the pan.

Gather:

• Medium saucepan or sauté pan
• Mixing bowls (one large, one medium)
• Whisk and rubber spatula
• Measuring cups and spoons
• Cookie scoop (about 3 tablespoons)
• Baking sheets lined with parchment paper
• Wire rack for cooling

If you bake often, invest in half-sheet pans for even baking. Parchment paper stops sticking and makes cleanup easier.

Step-By-Step Instruction

1. Brown the butter over medium heat, stirring until golden and nutty. Cool slightly.
2. Whisk in sugars, then add eggs, yolk, and vanilla.
3. In another bowl, combine flours, baking soda, baking powder, salt, and espresso powder.
4. Mix wet and dry ingredients until just combined. Stir in chocolate and toffee bits.
5. Chill dough for at least 24 hours to deepen flavor.
6. Preheat oven to 350°F. Scoop dough onto parchment-lined sheets.
7. Bake 12–14 minutes until edges turn golden.
8. Sprinkle flaky salt on warm cookies and cool on a wire rack.

You’ll get cookies with crisp edges, soft centers, and caramel flavor.

Tips & Tricks

Small details make a big difference when baking these cookies. Measure flour correctly—spoon it into the cup and level it off.

Too much flour makes cookies dense. Use room-temperature butter for even mixing.

Cold butter won’t cream well with sugar. Melted butter can make the dough spread too much.

If you’re short on time, cut butter into cubes to soften faster. When you mix, don’t overbeat the dough after adding flour.

Overmixing develops gluten and makes cookies tough. Stir until the flour disappears, then fold in chocolate and toffee bits gently.

Chill the dough for at least 30 minutes to control spreading and deepen flavor. If you want thicker cookies, chill it longer.

Bake on parchment paper or a silicone mat instead of greasing the pan. This stops the bottoms from getting too dark.

Remove cookies when the edges turn golden but the centers look soft. They’ll finish cooking on the baking sheet.

If you plan to store them, keep them in an airtight container with a slice of bread. The bread keeps cookies soft for days.

Ingredient Substitute

Sometimes you want to bake cookies but realize you’re missing something. You can still make great cookies with a few swaps.

If you run out of chocolate chips, try:

• Chopped candy bars like Snickers or Twix
• Peanut butter chips for a nutty twist
• White chocolate chips for a milder flavor
• Carob chips if you avoid cocoa

When you don’t have toffee bits, you can:

• Use Heath or Skor bars, chopped up
• Mix in butterscotch chips for sweetness
• Add crushed caramel candies for crunch

For extra flavor or texture, try adding:

• Nuts like pecans or almonds
• Dried fruit such as raisins or cranberries
• A sprinkle of sea salt on top

Each substitute changes the cookie a bit, but that’s part of the fun. Adjust sweetness and texture to suit your mood.

What To Serve With This Recipe

You can enjoy these cookies in many tasty ways. Their sweet chocolate and buttery toffee pair well with drinks.

Drinks that go well:

• Cold milk for a classic, creamy balance
• Hot coffee or espresso for a light bitterness
• Hot cocoa for a cozy option

Dessert pairings:

• Scoop vanilla ice cream between two cookies
• Crumble cookies over chocolate or caramel pudding
• Serve with a small bowl of fresh berries

Snack ideas:

• Pair one cookie with salted nuts for a sweet-salty bite
• Enjoy beside warm apple slices or sliced pears

You can serve these cookies at gatherings with a dessert board. Add small chocolates, fruit, and nuts for variety.

How To Store This Recipe

You can keep these cookies fresh for several days if you store them right. Once they’ve cooled, place them in an airtight container at room temperature.

They stay soft for about 4–5 days before drying out.

If you like to plan ahead, freeze both baked cookies and dough. I often scoop the dough into balls first.

To freeze baked cookies:

• Let them cool completely
• Layer between parchment in a freezer container
• Store for up to 3 months
• Thaw at room temperature for 15–20 minutes

To freeze cookie dough:

• Scoop dough balls onto a baking sheet
• Freeze until solid, then transfer to a freezer bag
• Label with date and baking temperature
• Bake straight from frozen, adding 1–2 minutes

If your kitchen is humid, add a small piece of bread to the container. It helps keep the cookies soft without changing the flavor.

Nutritional Value

When you bake these toffee chocolate chip cookies, you might wonder about the nutrition. Each cookie is rich, so portion size really matters if you’re watching calories.

A medium cookie (about 25–30 g) has roughly 120–160 calories. Sugar, butter, and toffee bits add sweetness and fat. The flour and chocolate chips bring most of the carbs.

Average nutrition per cookie:

• Calories: 150
• Carbohydrates: 20 g
• Fat: 7 g
• Protein: 1–2 g

Most of the calories come from carbs (about 50%) and fat (about 45%). Protein’s just a small part here.

You can lower the calories by making smaller cookies. Using less butter and sugar helps too.

If you love a crisp edge and chewy middle, you’ll probably use real butter and brown sugar. They add flavor and texture but also bump up the fat and sugar.

Trying dark chocolate chips or whole-grain flour might help the nutrition a bit. The taste won’t change much, honestly.

These cookies work best as an occasional treat. Pair one with milk or coffee, and you’ll get a satisfying dessert that fits into a balanced diet.