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!
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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.
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Comments & Reviews
These are exactly what flavor and texture I was looking for when googling a chocolate chip toffee cookie. Thank you so much! My husband is very pleased that I was able to fix his sweet tooth craving!
Thank you! I’m so glad that you liked the cookies! =)
These were excellent! I mixed them a couple days ago and rolled them into logs and froze. I took a log out this morning and let it thaw in the fridge. half the roll follows this recipe and I left the toffee chips out of half (my son doesn’t care for them). They were fantastic! I have 3 rolls so these will last us a while. So glad I ran across this recipe!
Why do my cookies have a bitter taste, think its from baking soda
There’s only 1 teaspoon of baking soda in the dough, which is standard for a recipe of this yield. If they have a bitter taste from the baking soda, it likely wasn’t fully incorporated into the dough. Sometimes baking soda can have little lumps in it, so if that’s the the case, you can try breaking them up before mixing the baking soda in to help it incorporate better.
This is my second time making this recipe! They are delicious! Amazing recipe. Thank you!
Yay!! Thank you so much! I’m happy to hear that you’re enjoying the recipe. =)
Can I freeze these for future baking?
You can freeze scoops of dough. I recommend letting the dough sit out while you preheat the oven to let it come up just a bit in temp before baking. Hope that helps!
Sue Wines says
Just made these and they are delicious! Rich and chocolatey! Rolled them in plastic wrap and refrigerated for an hour then sliced them. Made 24 very large and yummy cookies! Thanks for a perfect recipe, Kate.
Thank you! And thank you for your note about rolling and slicing them. It’s helpful to hear the things that have worked for other people. Thanks for commenting!
Linda Noland says
Made these in less than an hour, I had to get six in the oven right away,the rest is in the fridge. Very easy and yummy
Thank you! =)
Omg I love this recipe!! I see bread flour instead and chilled 24hrs. ??
Yay!! I’m so happy to hear that the cookies worked out well for you. Thanks for commenting!
These are delicious! Mine didn’t spread out very much but I got 6 1/2 dozen using my tablespoon scoop.
Great! I’m so glad that you liked them! Thanks for your note about using the tablespoon scoop.
These were bomb.com
Good! I’m glad that you liked the cookies! =) Thank you for commenting.
These cookies ARE THE BEST!!!! I used the hersheys skor bits (which worked amazing) and hersheys mini semi-sweet chocolate chips :)
Thank you! I’m so glad that you liked the cookies! Skors were one of my fave candy bars when I was a kid. I’ve never seen skor bits, but I’m going to have to track some down! Thanks! =)
What about using bread flour ?
You could use bread flour or even part bread flour in these cookies if you want a cookie with more chew. =)
Halved this recipe and used the heath milk chocolate toffee bits. Came out perfect!
Thank you! I’m so glad that you liked the cookies! That’s a helpful note about halving the recipe. Thank you for sharing that! =)
Holy crap these are good!! I’ve made a few of your cookie recipes, they’ve all been great. Thank you for sharing them!
Thank you so much! I’m glad that you liked them! Thanks for commenting. =)
Uh, these are amazing! Don’t know how someone could mess these up, they’re so good! Can’t wait to try more of your cookie recipes.
Thank you! I’m glad you liked them! I hope you enjoy the other recipes, too. =)
Didn’t work well for me for some reason. I followed the directions but I think the temperature is a little too high. They tasted fine. Some were a little raw in the center as they didn’t flatten much.
I’m sorry to hear that! I’m glad they tasted good at least! It’s definitely important to know your oven because there can be so much variation from oven to oven. The other thing that can cause what you described (cookies staying raw in the center and not spreading) is having too much flour in the dough. Either way, I wish you better luck with your next batch!
Hi! I have a similar recipe like yours but calls for shortening not butter? Can you tell me the difference please? Thank you! I can’t wait to make these! My me are always a hit at parties
Sure! Shortening makes cookies soft cookies that don’t spread much. Butter makes more flavorful cookies that spread more as they bake. Hope you like the cookies! =)
Hi! Great recipe! The cookies were soft in the middle and chewy outside – just the way I like them!
Thanks! Glad you enjoyed them! =)
Hi Kate. Have to tell you, I made the cookies and they were NOTHING like yours. I’ve read over the recipe and instructions several times, and there’s only one thing I did different. My grocery store didn’t have toffee chips but did have the milk chocolate toffee chips, so I used those. Mine were a solid light brown color, they didn’t flatten, and texture was not that of a choc chip cookie. Do you think the chips would have made that much difference? I bake often (too often?) and have never encountered a problem like this. I’m anxious to hear your input. Thanks.
PS: I have another cookie recipe that I make very often, that calls for a whole bag of the milk choc toffee chips, and it doesn’t affect the cookie color.
Hi! I’m sorry to hear that you had trouble with the recipe! I’ve only used the chocolate covered toffee bits once, and I had a bad experience with them. I used them in one of my tried-and-true recipes, and the chocolate melted into the dough and left me with a greasy mess.
Could you please tell me more about the texture of the cookie? The first thing I think of when a cookie doesn’t flatten is that there was too much flour in the dough, but you said that you bake often, so I’m guessing it wasn’t any of the common issues (old baking soda, oven temp was off, etc.).
OMG!!!! I’ve made a million cookie recipes and these are the best cookies EVER!!
Thank you!! I’m so glad you liked them! Thanks for coming back to comment! =)
There is nothing I love more than a good chocolate chip cookie! These look amazing!
Thank you! =)