Toffee Chocolate Chip Cookies
These toffee chocolate chip cookies are chewy, slightly crisp and have amazing flavor from brown butter and vanilla. This no chill, no mixer cookie recipe is packed with chocolate chips and toffee bits for great taste and texture. One of my favorite chocolate chip cookie recipes!
Ingredients for Toffee Chocolate Chip Cookies
- Unsalted butter – We are making brown butter for these cookies, which is butter that is melted and cooked to the point that the milk solids toast and create a nutty, caramel flavor. You will need melted, but cooled brown butter. Check out this blog post to learn more about how to brown butter.
- Light brown sugar + granulated sugar – For sweetness.
- Eggs – Large egg, room temperature + extra egg yolk.
- Vanilla extract – Vanilla extract adds amazing flavor to the cookies.
- Baking soda – A leavening agent to help the cookies spread.
- Salt – To balance out the sweetness of the cookies.
- All-purpose flour – Level the measuring cups!
- Chocolate chips – Use dark, semi-sweet, or milk chocolate chips! You could also go with chocolate chunks or chopped chocolate if you prefer.
- Toffee bits – For this recipe, I used Heath’s “Bits o’ Brickle” English toffee bits. You can certainly make your own toffee if you prefer, but I love using this as a shortcut.
Tools & Supplies for Making Toffee Chocolate Chip Cookies
How to Make Toffee Chocolate Chip Cookies
Here is the basic breakdown of how to make these delicious cookies! You can make the cookie dough by hand or use an electric hand mixer.
- Preheat oven to 350°F. Line a baking sheet pan with parchment paper or a silicone baking mat.
- Place butter in a small saucepan over medium-low heat. Once the butter is melted, continue to cook stirring constantly until the butter turns a light golden-brown color. Remove from the heat immediately and pour into a large bowl. Cool for 5 minutes.
- Add light brown sugar and granulated sugar to the brown butter. Stir until combined and smooth.
- Add egg, egg yolk, and vanilla extract.
- Add all-purpose flour, baking soda, and salt. Mix until the dry ingredients are well combined and the mixture forms a dough.
- Stir in chocolate chips and toffee bits.
- Portion the dough using a large cookie scoop (3 tbsp) onto the prepared baking pan.
- Bake the cookies for approximately 12 minutes until golden brown around the edges. Allow the cookies to cool on the pan for 2 minutes. Then, transfer to a wire rack to cool completely.
Toffee Chocolate Chip Cookies Recipe Tips
Making brown butter
Brown butter gives these cookies a nutty, caramel flavor. Brown butter is butter that has been melted and cooked to the point that the milk solids start to toast. It adds amazing flavor to these cookies. Check out this blog post on how to make brown butter to learn exactly how to make it at home! For this recipe, we will need melted brown butter but be sure to cool it before adding the other ingredients. If it’s too hot, it can melt the chocolate chips.
Use a cookie scoop
For uniform-sized cookies, use a large cookie scoop to portion the cookie dough. Using a cookie scoop ensures that each cookie has the same amount of cookie dough, so the cookies bake evenly and also tend to bake with a round shape. If you don’t have a cookie scoop, you could also use a kitchen scale to weigh the cookie dough balls.
Press in extra chocolate chips to the top
Before baking, press a couple extra chocolate chips or toffee bits into the top of the cookie to highlight the ingredients and make a more visually appealing cookie.
Storing the cookies
These cookies can be stored in an airtight container at room temperature for about 2 days. Serve at room temperature or pop them in the microwave for a few seconds to melt the chocolate chips.
Click here to see a quick video on how to make toffee chocolate chip cookies! Follow Cake Me Home Tonight on TikTok, Instagram, and YouTube for more recipe videos and baking tutorials!
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Toffee Chocolate Chip Cookies
Equipment
Ingredients
- ½ cup (113 g) unsalted butter
- ¾ cup (165 g) light brown sugar packed
- ¼ cup (50 g) granulated sugar
- 1 (1) egg room temperature
- 1 egg yolk room temperature
- 2 tsp (8 g) vanilla extract
- 1½ cups (187 g) all-purpose flour
- ½ tsp (2 g) baking soda
- ¾ tsp (4.5 g) salt
- 1 cup (236 g) chocolate chips or chopped chocolate bar milk, semisweet or dark chocolate
- ½ cup (118 g) toffee bits
Instructions
- Preheat oven to 350°F. Line a baking sheet pan with parchment paper or a silicone baking mat.
- Place unsalted butter in a small saucepan over medium-low heat.
- Once the butter is melted, continue to cook stirring constantly until the butter turns a light golden-brown color. Remove from the heat immediately and pour into a large mixing bowl. Cool for 5 minutes.
- Add light brown sugar and granulated sugar to the brown butter. Stir until combined and smooth.
- Add egg, egg yolk, and vanilla extract and mix well.
- Add all-purpose flour, baking soda, and salt. Mix until the dry ingredients are well combined and the mixture forms a dough.
- Fold in chocolate chips and toffee bits.
- Portion the dough into balls using a large cookie scoop (3 tbsp). Place the cookie dough balls onto the prepared baking sheet pan. Allow room for spreading.
- Bake the cookies for approximately 12 minutes until the cookies are golden brown on the edges. Remove the pan from the oven and allow the cookies to cool on the pan for 2 minutes. Transfer to a wire rack to cool completely.
Notes
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About Courtney
Baker | 80s Lover | Cookbook Author
Courtney is a self-taught home baker and cookbook author of “Girls Just Wanna Bake Cupcakes”. She loves to create new and unique recipes while simultaneously listening to 80s music.
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