These toffee chocolate chip cookies are a delicious chocolate chip cookie dressed up with toffee bits. You will love the combination.
I love the combination of toffee and chocolate, especially when it’s warm and gooey. One of my standard kitchen ingredients is a bag of the Toffee Bits. They are the perfect way to dress up a chocolate chip cookie. Give these toffee chocolate chip cookies a try and you may never go back to plain chocolate chip cookies.
In addition to the toffee, these cookies have a fine dusting of sugar. The melted sugar gives it a delicious caramelized flavor while sill allowing for a soft cookie.
How to make Toffee Chocolate Chip Cookies
- Mix up your cookie dough in your stand mixer using the paddle attachment. Add the toffee bits in with the chocolate chips.
- The dough is formed into a ball, about golf ball size.
- Dip the bottom of a drinking glass into sugar and flatten the cookie to about 1/4 inch thickness. The addition of the sugar gives the cookie a nice glittery appearance plus a little extra sugar never hurt anyone.
- This recipe uses brown sugar which gives the cookie a bit of a “deeper” flavor than just using white sugar or a combination of white/brown sugar.
- Allow the cookies to cool on the baking sheet for 2-3 minutes and then move to a cooling rack.
Check out more yummy toffee recipes:
Chocolate Chip and Toffee Cream Scones
Toffee Chocolate Chip Cookie Recipe
Toffee and Chocolate Chip Cookies
- 1 C butter softened
- 1 C packed brown sugar
- 1 tsp baking powder
- 1/4 tsp salt
- 1 egg
- 1 1/2 tsp vanilla
- 2 1/4 C flour
- 1 C toffee pieces
- 1 C milk chocolate chips
- Preheat oven to 300 degrees
- In a bowl cream butter at medium speed for about a minute
- Add in sugar, baking powder and salt
- Mix well
- Beat in egg and vanilla
- Add in flour
- The dough is somewhat stiff
- Add in toffee bits and chocolate chips
- Shape dough into 1 inch balls
- Place on an ungreased cookie sheet or a sheet covered in parchment
- Dip the bottom of a drinking glass into sugar and then flatten the ball of dough to about 1/4 inch
- Bake for 15-18 minutes or until edges are cooked but not yet browned
- Do not overcook
Originally posted January 10, 2011
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