With crispy edges and gooey centers, these Chocolate Chip Toffee Cookies will soon become your new favorite recipe!
I love cookies - and I love that this time of year I have lots of excuses to bake, give and eat cookies! Ethan and Olivia are pretty fond of cookies, too - I mean, what's not to love, right?
My mom makes an amazing triple chocolate chip cookie that has white, semi-sweet, milk, and toffee chips in them - they are incredible. Ethan loves to bake with Grammy, and this is his favorite!
I'm sharing with you a slight variation on that beloved cookie by using milk chocolate toffee bits. I love the sweet crunch of the toffee and the extra chocolate is perfection. These cookies are chewy in the middle and just a touch crisp on the edges.
Whip up a batch of these for your next cookie exchange or for Santa's plate and I assure you no one will be disappointed!
Ingredients
This is meant to be a brief overview of this great recipe. For step-by-step instructions and a full printable recipe card with ingredients, please scroll down to the teal box below.
- Flour: Use all-purpose flour or 'measure for measure' gluten-free flour. Be sure to measure correctly by filling the measuring cup with a spoon, and then leveling it off with the back of a knife.
- Salt: Do not skip the salt! It brings out the flavor of the chocolate and balances all the sweetness as well.
- Baking Soda: This will help the cookies rise.
- Butter: Start with room-temperature butter. Unsalted is best so you can control the salt in the recipe, but salted will also work if that's all you have on hand.
- Sugar: In addition to providing sweetness, granulated sugar allows the edges of the cookies to become crisp.
- Brown Sugar: Light or dark brown sugar will work in this recipe. Brown sugar helps make the cookies chewy.
- Vanilla Extract: It's important to use pure vanilla extract for the best flavor.
- Eggs: It's best to bake with room temperature eggs, so take them out of the fridge at the same time you remove the butter.
- Milk Chocolate Toffee Bits: I like using these. You can find them in your local grocery store for $2-$3.
- Semi-Sweet Chocolate Chips: You can also use a mixture of chips and large 'chocolate chunks' if you like.
See how awesome these look?
Make Ahead
Like many chocolate chip cookie recipes, this dough can be made ahead of time. I recommend portioning out the dough onto sheet trays using a cookie scoop and flash-freezing them for about 1 hour. Then, put the frozen cookie dough balls into a freezer bag. Don't forget to label them with the name, date, and baking instructions. You can bake them right from frozen (they may take an extra minute or two). Easy peasy, right?
Similar Recipes
If you're a cookie lover like me, you can never have too many cookie recipes! Next time, try one of these tasty recipes:
- Easy Peanut Butter Cookies - these need just 4 ingredients!
- Chocolate Chip M&M Cookies - this cookie is for chocolate lovers!
- Double Chocolate Toffee Cookies - another great cookie for toffee fans.
Not ready to make this Chocolate Chip Toffee Cookie recipe yet?
Don’t forget to pin the recipe for later! And, when you do make it, please comment and leave me a ⭐⭐⭐⭐⭐ rating below. It totally makes my day!
Best Chocolate Chip Toffee Cookies
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Ingredients
- 2 ¼ cups flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 cup butter room temperature
- ¾ cup sugar
- ¾ cup brown sugar packed
- 1 teaspoon vanilla extract
- 2 eggs
- 1 cup milk chocolate toffee bits
- 1 ½ cups semi-sweet chocolate chips
Instructions
- Line your baking sheets with parchment paper.
- Preheat the oven to 375-degrees.
- Cream together the butter and sugars in a medium mixing bowl.1 cup butter, ¾ cup sugar, ¾ cup brown sugar
- Stir in the vanilla extract, then beat in the eggs one at a time.1 teaspoon vanilla extract, 2 eggs
- Sift in the flour, salt, and baking soda and mix to combine.2 ¼ cups flour, 1 teaspoon salt, 1 teaspoon baking soda
- Fold in the milk chocolate toffee bits and chocolate chips.1 cup milk chocolate toffee bits, 1 ½ cups semi-sweet chocolate chips
- Using a medium cookie scoop onto your prepared baking sheets.
- Bake 9-11 minutes until golden brown.
- Cool for 5 minutes before removing to a wire rack to completely cool.
Equipment
- baking sheet with parchment paper
Nutrition
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