These chocolate chip toffee cookies are the easy treat you need to satisfy your sweet tooth. They’re made with melted butter and the dough doesn’t need to chill before baking—meaning you can whip up a batch in no time at all!
Who’s in the mood for cookies today? These are the perfect crisp-on-the-edges, chewy-in-the-middle chocolate chip cookie but every bite is full of buttery, caramel-y toffee flavor.
They’re out of this world delicious! (And they freeze well so you can always have a few in the back of the freezer for emergencies, hint hint.)
Why you’ll love these chocolate chip toffee cookies:
- They’re made with melted butter and the dough doesn’t need to chill before baking—you can have your cookies done as quickly as you can mix up the dough!
- The brown sugar in the cookies not only complements the caramel flavor of the toffee bits but also gives the cookies a perfectly chewy texture
- This recipe is really simple and uses easy-to-find ingredients
How to make your cookies
- Beat melted butter with sugar until it’s very creamy
- Mix in an egg, an egg yolk, and some vanilla
- Then mix in your dry ingredients until just incorporated
- Use a rubber spatula to stir in chocolate chips and toffee bits
- Arrange balls of dough on baking sheets
- Bake for about 10 minutes, until golden around the bottom edges
Recipe notes and tips
• You can use toffee bits with chocolate or without—it’s up to you. They’re found in the baking aisle at the grocery store next to the chocolate chips.
• Be sure to grease your baking sheets well or the toffee bits will stick when they melt in the oven.
• If you prefer, you can substitute white chocolate chips or even peanut butter chips in place of semi-sweet.
• I recommend using a thin metal spatula rather than a thicker plastic one to take the cookies off the baking sheets; metal it will get under the spots where the toffee bits melt better than plastic. I use a small offset spatula for this.
• To freeze the dough, shape it into balls and arrange on parchment-lined baking sheets. Freeze for about 30 minutes, or until dough is firm. Transfer to freezer bags and freeze for up to 3 months. Bake the cookies directly from the oven; you might need to add a minute or two to the baking time so you’ll need to watch them carefully.
How to store your cookies
Uneaten cookies can be stored, layered with wax paper, in airtight containers at room temperature for 2 or 3 days.
The cookies can also be frozen in the same manner for about 2 months.
Why use melted butter in this recipe?
I know, most baking recipes tell you to use room temperature butter. But these cookies use melted butter for a very good reason: texture.
Melted butter makes these cookies nice and chewy. And honestly, I love not having to wait for butter to come to room temperature. I can get the cookies in the oven so much faster!
How to make cookies chewy
As stated above, using melted butter can help you get a nice chewy texture in your cookies. Using egg yolks in addition to (or rather than) whole eggs also makes a difference.
And brown sugar is also helpful; because brown sugar contains molasses, it can result in a chewier cookie. The acidity and moisture in the molasses makes a difference both in flavor and in texture.
Did you make these chocolate chip toffee cookies? That’s great! Leave me a comment and rating below! And post a pic on Instagram. Tag @theitsybitsykitchen so I can see!
Chocolate chip toffee cookies are crisp at the edges, chewy in the middle, and easy to make! And since they're made with melted butter, you don't have to wait for your butter to come to room temperature!
- 12 tablespoons unsalted butter melted and cooled slightly
- 1 cup packed dark brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoons salt
- 8- ounce bag toffee bits
- 1 cup semi-sweet chocolate chips
- Preheat the oven to 325 degrees. Spray 2 large baking sheets with cooking spray and set
- Combine the butter and sugars in a large mixing bowl and beat with an electric mixer on
- medium for 3 or 4 minutes, until very light and creamy.
- Beat in the egg, egg yolk, and vanilla until well combined.
- In a small bowl, whisk together the flour, baking soda, and salt. With mixer on low,
- gradually beat in the dry ingredients until just combined.
- Use a rubber spatula to mix in the toffee bits and chocolate chips.
- Shape dough into balls of about 2 tablespoons of dough. Arrange on prepared baking
- sheets about 3 inches apart.
- Bake 10 to 15 minutes, until light golden around the bottom edges. Cool on
- baking sheets for 2 minutes, then use a thin metal spatula to transfer cookies to wire racks
- to cool completely. Serve.
- Uneaten cookies can be stored, layered with wax paper, in airtight containers at room temperature for 2 or 3 days. They can also be frozen in the same manner for about 2 months.
- You can use toffee bits with chocolate or without—it’s up to you.
- Be sure to grease your baking sheets well or the toffee bits will stick.
- To freeze the dough, shape it into balls and arrange on parchment-lined baking sheets.
- Freeze for about 30 minutes, or until dough is firm. Transfer to freezer bags and freeze for up to 3 months. Bake the cookies directly from the oven; you might need to add a minute or two to the baking time.