II believe this recipe for Toffee Chocolate Chip Cookies was originally from a Hershey’s cookbook, but I tweaked a few things to make them extra-special. Their texture is perfect–a little crispy on the outside, chewy and soft in the middle.
Not only are these cookies perfect for a weekend treat, staying soft for a couple of days (like they’ll last that long!), but they are amazing as the base for pizzookies. Excited? Ready? Yeah, I thought so… And then try and only eat one.
Ingredients Needed
This is just a preview of ingredients and method, keep scrolling for full printable recipe.
- All-purpose flour
- Baking soda
- Kosher salt
- Real butter
- Smart balance – Or a similar, high quality margarine. I’ve used all butter, I’ve used the butter/margarine combo, and really, it’s tough to say what I like better. All butter (obviously) has a really amazing, rich flavor, but using just a little bit of margarine gives these cookies a to-die-for texture and overall, the recipe is less finicky. So. You can’t go wrong either way.
- Granulated sugar
- Dark brown sugar
- Vanilla extract
- Eggs
- Heath toffee bits – Sometimes these are sold with the chocolate and sometimes without. You can use whichever variety you like. Skor bits would work as well, if you can find them!
- Semi-sweet chocolate chips
- White chocolate chips
How to Make Toffee Chocolate Chip Cookies
- Mix up your dry ingredients and set aside.
- Next you’ll cream some butter, margarine (if using) and sugar. Add in some vanilla and a couple of eggs.
- Slowly add in flour mixture and mix until combined. Add in chocolate and white chocolate chips and then mix the toffee bits until they’re just combined.
- Drop the dough (I use a cookie scoop) onto the cookie sheets and bake 8-11 minutes (10 is perfect in my oven, but each one is different) until the cookies are lightly brown JUST around the edges–as soon as they’re starting to brown on top, they will be overdone by the time they’ve cooled.
- Allow to cool on cookie sheets for about 5 minutes and then transfer to a cooling rack and cool completely. The cooling rack is very important in this recipe because the toffee will make the cookies stick to the pan if you’re not careful.
- Enjoy with a glass of milk!
Storing and Other Tips
- Store cooled cookies in an airtight container and enjoy within 2-3 days for best results.
- Feel free to sprinkle a little flaky sea salt on these cookies right after they come out of the oven!
Frequently Asked Questions
Can I add nuts to this recipe?
Sure! Chopped and toasted pecans or walnuts would be great here.
Can I freeze these cookies?
Yes. Layer with parchment in a freezer-safe storage container or zip-top bag and freeze for up to 3 months. To thaw, set cookies out at room temperature for about 20 minutes.
Can I make these gluten-free?
This recipe has not been tested with gluten-free ingredients, but it should translate well to using a 1:1 gluten-free flour blend. If you try it, come back and leave a comment on this post to let me know how it went!
Toffee Chocolate Chip Cookies
Crispy on the outside, soft on the inside, with rich, buttery flavor, these toffee chocolate chip cookies will become a family favorite!
Servings cookies
Ingredients
- 2 ¼ cups all-purpose flour lightly spooned into a measuring cup and leveled with a knife (high altitudes should add 2 additional tablespoons)
- 1 teaspoon baking soda
- ½ heaping teaspoon kosher salt
- ½ cup 1 stick butter*
- ¼ cup Smart Balance margarine or similarly high-quality margarine*
- ¾ cup white sugar
- ¾ cup packed DARK brown sugar
- 1 teaspoon vanilla extract
- 2 eggs
- 1 cup Heath bits
- ¾ cup semi-sweet chocolate chips
- ¼ cup white chocolate chips
Instructions
- Preheat oven to 375℉.
- In a small mixing bowl, combine flour, baking soda, and salt. Set aside.
- Combine brown sugar, white sugar, butter, margarine, and vanilla in a large bowl until well-blended. Add in eggs and beat well.
- Slowly add in flour mixture and mix until combined. Add in chocolate and white chocolate chips and then mix the toffee bits until they're just combined.
- Drop dough (I use a cookie scoop) onto the cookie sheets and bake 8-10 minutes (10 is perfect in my oven, but each one is different) until the cookies are lightly brown around the edges, even if they don't look like they're done on top.
- Allow to cool on cookie sheets for about 5 minutes and then transfer to a cooling rack and cool completely. The cooling rack is very important in this recipe because the toffee will make the cookies stick to the pan if you're not careful.
Notes
- If desired, you can use all butter instead of the butter/margarine combination; all butter has a richer flavor, but a little bit of margarine gives these cookies an incredible texture and tends to make this dough easier to work with.
- Store cooled cookies in an airtight container and enjoy within 2-3 days for best results.
- Feel free to sprinkle a little flaky sea salt on these cookies right after they come out of the oven!
Nutrition
Serving: 1Cookie, Calories: 161kcal, Carbohydrates: 21g, Protein: 2g, Fat: 8g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.1g, Cholesterol: 18mg, Sodium: 90mg, Potassium: 44mg, Fiber: 1g, Sugar: 15g, Vitamin A: 154IU, Vitamin C: 0.01mg, Calcium: 12mg, Iron: 1mg
Calories: 161kcal
Cost: $5
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Questions & Reviews
These cookies are great. I live at 8k feet in Colorado so I of course had to make some adjustments. I increased the flour to 2.5 cups and decreased the sugars to 2/3 cup each. I also added a touch of water when I added the flour. I also used a cup of butter since fat is good for high altitude cooking.
My family loved them and were sad when I told them I was planning to take them to an event.
I can't tell you how many yummy and inspiring recipes I plan to make this Christmas. I just love your blog, so many wonderful tasty treats. Have you ever tried to make gluten free baking? I have not had much success that for my daughter but trying to make some gluten free recipes will open up a whole new market for you! Just a thought and thanks.
I used the air bake cookie sheets. We are not high elevation, we are down low in the hot desert. But I wonder if that could be the problem, because it was pretty warm and the dough was pretty soft.
Kat–My guess is it's either a pan issue or an elevation issue. What kinds of pans are you using? Are you at a high elevation?
I want desperately to make this recipe work for me because they sound and look divine! But I've tried it 3 times and it hasn't worked. All 3 times they come out really thin and spread out. Any ideas as to what I'm doing wrong?
These look so good I love chocolate chip and toffee cookies, I think I'll have to feature these in my upcoming blog post.
I made these tonight when my in-laws were over and my father-in-law ate 12 of them, and my mother-in law, who usually refuses sweets, ate 4. The I can my FIL trying to take a couple more before he went out the door, so I gave him another six in a baggie to take home. They are indeed yummy, so thanks for another great recipe!
New reader…found your blog through my friend, eightcrazy and her parties blog. You are my new favorite food blog!!! Tried several things and they are all AMAZING. second time making these cookies. they are to die for! I add more white chocolate chips because I love that flavor in there. Thanks a bunch…my entertaining menu is filling up!
These are fabulous! I made them tonight and got rave reviews. For some reason I needed to add more flour. The white chocolate chips with the toffee is just perfect!
My friend Bobbi has been telling me to use part butter, part margarine in cookies and I have yet to try it…..but I sure will be soon when I make these. She said the combo of the 2 makes a great cookie and by the looks of these-that's sure true!
I can't wait to try these…….