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–+ servings
buttery chocolate toffee cookie crunch

Chocolate Chip Toffee Cookies

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Prep Time 15 minutes
Cook Time 11 minutes
Resting Time 30 minutes
Total Time 56 minutes
Course Dessert
Cuisine American
Servings 24 cookies

Equipment

  • 2 Baking sheet
  • 1 Parchment paper roll
  • 1 stand mixer or hand mixer
  • 3 Mixing bowl
  • 1 Whisk
  • 1 Rubber spatula
  • 1 set measuring cups
  • 1 set measuring spoons
  • 1 Cookie scoop 1.5 tablespoons
  • 1 wire cooling rack

Ingredients
  

  • 2 1/4 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 3/4 cup unsalted butter softened
  • 3/4 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg room temperature
  • 1 large egg yolk room temperature
  • 2 teaspoon vanilla extract
  • 1 cup semisweet chocolate chips
  • 3/4 cup toffee bits
  • 1/2 cup pecans chopped, optional
  • 1 tablespoon milk optional if dough is dry

Instructions
 

  • Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
  • Whisk flour, baking soda, and salt together in a medium bowl.
  • Beat softened butter, brown sugar, and granulated sugar on medium speed until light and fluffy, about 2 minutes.
  • Add egg, egg yolk, and vanilla to the butter mixture and beat until combined.
  • Mix dry ingredients into the wet on low speed just until no dry streaks remain.
  • Fold in chocolate chips, toffee bits, and pecans if using, adding milk only if the dough seems crumbly.
  • Chill the dough for 30 minutes to firm slightly for thicker cookies.
  • Scoop 1.5-tablespoon portions of dough onto prepared sheets, spacing about 2 inches apart.
  • Bake one sheet at a time for 10 to 12 minutes until edges are set and centers look slightly underdone.
  • Cool on the baking sheet for 5 minutes, then transfer cookies to a wire rack to cool completely.

Notes

For chewier cookies, slightly underbake and let carryover heat finish the centers on the sheet; for crisper edges, bake until the edges are golden brown. If your kitchen is warm, keep remaining dough chilled between batches to prevent spreading. Use room-temperature butter that yields a slight dent when pressed to ensure proper creaming. Swap semisweet chips for dark or milk chocolate to taste, and consider a pinch of flaky salt on top right after baking for contrast. Toffee can melt and ooze—trim any sharp caramel edges once cool if desired, and line pans with parchment to avoid sticking. Store cookies airtight for up to 4 days or freeze scooped dough balls for 2 months and bake from frozen, adding 1 to 2 minutes.
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