Chewy toffee chocolate chip cookies are packed with toffee pieces and chocolate chips. Easy, no mixer chocolate chip cookie recipe!
There weren't many candy bars that I liked as a kid.
Skor bars were one of my favorites. I loved the combination of the rich, buttery toffee and the creamy chocolate.
Those candy bars were the inspiration for these toffee chocolate chip cookies. The cookies are soft in the middle with chewy edges. The toffee pieces and the dark brown sugar both give the cookies that rich toffee flavor, and they go perfectly with the chocolate chips.
Tips for making toffee chocolate chip cookies
These toffee chocolate chip cookies are incredibly easy to make.
- I stir them up by hand - no mixer needed.
- Also, I chill the dough to help the cookies keep their shape. If you don't chill the dough, the cookies will be thinner and crispier. So, if you want a chewier cookie, make sure you don't skip that step.
More easy cookie recipes!
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Toffee Chocolate Chip Cookies
Ingredients
- 1 cup butter
- 1 ½ cups dark brown sugar (packed)
- 1 large egg + 1 egg yolk
- 1 tablespoon vanilla extract
- 3 cups all-purpose flour*
- 1 teaspoon baking soda
- ¾ teaspoon kosher salt or scant ½ teaspoon table salt
- ½ cup toffee bits
- 1 ½ cups semisweet chocolate chips
Instructions
- Preheat oven to 375 F. Line baking sheets with parchment paper or silicone baking mat.
- Melt butter in a heavy saucepan.
- Add brown sugar to a large bowl.
- Pour melted butter over sugar.
- Stir to combine butter and sugar. Let stand 5 minutes.
- Add egg and egg yolk; stir to combine.
- Stir in vanilla extract.
- Add flour, baking soda, and salt. Stir until just combined.
- Stir in toffee bits and chocolate chips.
- I like to chill the dough for at least 30 minutes to give the ingredients a chance to meld.
- Using a medium cookie scoop (1.5 tablespoon), drop scoops of dough 2 inches apart on prepared cookie sheet.
- Bake for about 8-12 minutes, or until the edges of the cookies are golden brown.
- Let cool on cookie sheet for 5 minutes. Remove to wire rack to finish cooling.
Tk
Really 1 TABLESPOON OF VANILLA EXTRACT? I’m getting ready to make these now.
Kate
Hi! Hope you see my reply.
Cat H
Made these cookies for my daughter's back-to-school potluck. Everyone loved them and a few people remarked on the delightful brown butter flavor.
Kate
Thank you!
Julie
Absolutely delicious. I creamed the butter and sugar together rather than melting the butter first, and had wonderful results. They were soft, chewy, salty, sweet perfection. Thank you for my new favorite cookie recipe!
Kate
Thank you so much!
Car
These are bomb! My family demolished these cookies, really good recipe.
Kate
Thank you so much!
Bonnie
My grandkids now say that I make the best chocolate chip cookies ever...thank you!!!
Kate
Thank you! I'm glad that they were a hit!
Michi
This recipe turns out perfect every time! It’s now our go-to cookie recipe whenever we crave cookies!
Kate
Thank you so much!
Terry
Please tell me if 1 tablespoon of vanilla extract is correct. It seems like an awful lot of vanilla
Kate
I use 1 tablespoon because we enjoy the flavor that it gives the cookies. However, there’s no reason why you couldn’t reduce the amount of vanilla to 1 teaspoon.