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Chocolate Chip Toffee Cookies

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!

Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 3
Author Kelsie

Ingredients

  • 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

Instructions

  1. Preheat the oven to 325 degrees. Spray 2 large baking sheets with cooking spray and set
  2. aside.
  3. Combine the butter and sugars in a large mixing bowl and beat with an electric mixer on
  4. medium for 3 or 4 minutes, until very light and creamy.
  5. Beat in the egg, egg yolk, and vanilla until well combined.
  6. In a small bowl, whisk together the flour, baking soda, and salt. With mixer on low,
  7. gradually beat in the dry ingredients until just combined.
  8. Use a rubber spatula to mix in the toffee bits and chocolate chips.
  9. Shape dough into balls of about 2 tablespoons of dough. Arrange on prepared baking
  10. sheets about 3 inches apart.
  11. Bake 10 to 15 minutes, until light golden around the bottom edges. Cool on
  12. baking sheets for 2 minutes, then use a thin metal spatula to transfer cookies to wire racks
  13. to cool completely. Serve.

Recipe Notes

  • 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.