Chewy toffee chocolate chip cookies are packed with toffee pieces and chocolate chips. Easy, no mixer chocolate chip cookie recipe!
As a kid, Skor bars were one of my favorite candies. 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.
What you’ll need to make toffee chocolate chip cookies
- Butter: I use salted butter in these cookies.
- Dark brown sugar: Dark brown sugar will give you richer cookies with more toffee flavor. If you don’t have dark brown sugar, you can use light brown sugar instead. For reference, the cookies on the brown parchment paper were made with dark brown sugar, but the cookies on the silicone baking mat were made with light brown sugar.
- Egg yolk: An extra egg yolk helps to make the cookies chewier.
- Vanilla extract: The vanilla gives the cookies flavor. Feel free to use less if you prefer.
- All-purpose flour: It’s so important to properly measure the flour when baking. I recommend weighing the ingredients to get the best results.
- Baking soda
- Toffee bits: The toffee bits that aren’t covered in chocolate work best. The chocolate covered toffee bits can make the cookies greasy.
- Chocolate chips: Feel free to use milk chocolate chips or bittersweet chocolate chips if you prefer.
How to make toffee chocolate chip cookies
Step 1: Preheat oven to 375 F. Line baking sheets with parchment paper or silicone baking mat.
Step 2: Melt butter in a heavy saucepan.
Step 3: Add brown sugar to a large bowl.
Step 4: Pour melted butter over sugar.
Step 5: Stir to combine butter and sugar. Let stand 5 minutes.
Step 6: Add egg and egg yolk; stir to combine.
Step 7: Stir in vanilla extract.
Step 8: Add flour, baking soda, and salt. Stir until just combined.
Step 9: Stir in toffee bits and chocolate chips.
Tip >> I like to chill the dough for at least 30 minutes to give the ingredients a chance to meld.
Step 10: Using a medium cookie scoop (1.5 tablespoon), drop scoops of dough 2 inches apart on prepared cookie sheet.
Step 11: Bake for about 8-12 minutes, or until the edges of the cookies are golden brown.
Step 12: Let cool on cookie sheet for 5 minutes. Remove to wire rack to finish cooling.
These toffee chocolate chip cookies are incredibly easy to make.
- Properly measuring the flour is key. Too much flour will give you dry or heavy cookies that don’t spread. To properly measure the flour, weigh it. If you don’t weigh it, sift or stir the flour to break it up. Lightly spoon into the measuring cup and level. Avoid packing the flour.
- 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.
Store any leftover cookies in an airtight container at room temperature. The cookies will keep for up to 4 days when properly stored.
More easy cookie recipes!
If you’ve tried this toffee chocolate chip cookie recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who’ve made my recipes!
You can subscribe to receive my latest recipe newsletters or follow me on Facebook, Instagram and Pinterest for even more delicious food.
Toffee Chocolate Chip Cookies
- 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
- 3/4 teaspoon kosher salt or scant 1/2 teaspoon table salt
- 1/2 cup toffee bits
- 1 ½ cups semisweet chocolate chips
- 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.
- Be sure to avoid packing the flour when you measure. Weighing will give you the most accurate measurements. If you don’t weigh the flour, you may find that you need to add less flour to avoid ending up with heavy cookies that don’t spread.
- I recommend mixing these cookies by hand to avoid over-mixing the dough.
- Nutrition values are estimates.
Did You Make This Recipe?
Share it with me on Instagram @i_heart_eating and follow on Youtube @katedean and Pinterest @katedean for more!
Love this recipe?
Share your thoughts below and let’s chat! Make sure to connect with me on your favorite social platform below and show me what you made!
Comments & Reviews
I’d like to prepare these cookies with pecans. What would be the measurement for the pecans? Also, would it alter any of the other ingredients?
I usually add 1/2 cup chopped pecans. Toasted pecans are especially good in these cookies. =) No, no other changes are needed.
I’ve been using this recipe for a couple years now and they turn out perfect every time! We always share and get so many compliments about how delicious they are. One of my favourite cookie recipes.
Thank you so much! I really appreciate you taking the time to come back and leave a review!
Mikki Jo says
Do I scoop the chilled dough immediately from the refrigerator?
It’s going to depend a bit on your fridge. If your fridge is really cold, you may find that you need to let the dough sit out while you preheat the oven before you can scoop it.
Really 1 TABLESPOON OF VANILLA EXTRACT? I’m getting ready to make these now.
Hi! Hope you see my reply.
These cookies are really good. Thanks for sharing! Easy to make and they bake up perfect!
Thank you! I’m glad you liked them!
Cat H says
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.
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!
Thank you so much!
These are bomb! My family demolished these cookies, really good recipe.
Thank you so much!
My grandkids now say that I make the best chocolate chip cookies ever…thank you!!!
Thank you! I’m glad that they were a hit!
This recipe turns out perfect every time! It’s now our go-to cookie recipe whenever we crave cookies!
Thank you so much!
Please tell me if 1 tablespoon of vanilla extract is correct. It seems like an awful lot of vanilla
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.