Swap the standard chocolate chip cookie for something bold—the glossy pools of chocolate stay, but shards of caramelized toffee sneak in, dotting each bite with a sweet, buttery crunch that demands a second (or third) taste. This recipe transforms the classic, turning a familiar favorite into a decadent showstopper, Chocolate Chip and Toffee Cookies, that won’t last long on any modern dessert table.
PrintBeginner’s Guide to Chocolate Chip and Toffee Cookies You’ll Love
Swap the standard chocolate chip cookie for something bold—the glossy pools of chocolate stay, but shards of caramelized toffee sneak in, dotting each bite with a sweet, buttery crunch that demands a second (or third) taste. This recipe transforms the classic, turning a familiar favorite into a decadent showstopper that won’t last long on any modern dessert table.
Ingredients
- 1 cup light brown sugar
- 1 cup butter
- 1/4 cup light corn syrup
- 1 egg
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 package semi-sweet chocolate chips 12 ounces
- 1 package toffee baking bits 6 ounces
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Instructions
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Preheat oven to 350 degrees. Lightly spray a baking sheet with cooking spray or line it with parchment paper. (I prefer parchment paper.)
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Place the brown sugar, butter, corn syrup, and egg in a large bowl. Beat with an electric mixer until well combined. Add in flour, baking soda, baking powder, and salt. Mix again to combine. Stir in the milk chocolate chips and toffee chips until just incorporated.
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Drop the dough by tablespoonfuls onto the prepared baking sheet, leaving about two inches in between each cookie. Bake for 10-11 minutes, until edges are golden brown. Cool on the cookie sheet for a few minutes before removing them to a wire rack or platter to allow them to cool completely.
Notes
- Store cookies, covered, at room temperature for up to 5 days and in the fridge for up to 1 week.
- You can also freeze baked and unbaked cookie dough for up to 3 months. Make a double batch of cookies or individually freeze cookie dough balls so you can easily bake a cookie at a time when the craving hits.
- You can make the cookie dough three days ahead. Cover and store it in the fridge and then let it come to room temperature before baking.
- Feel free to substitute milk chocolate for dark chocolate chips if you prefer.
Place butter, brown sugar, corn syrup, and egg in a large bowl.
Beat with an electric mixer until well combined and fluffy.
Now, add the flour, baking soda, baking powder, and salt.
Mix this flour mixture until well combined.
Add in toffee chips and milk chocolate chips.
Stir until incorporated.
Lightly spray a baking sheet with cooking spray or line with parchment paper.
Scoop dough out with a cookie scoop or spoon, leaving about 2 inches of space between each cookie dough ball.
Bake for 10-11 minutes or until just lightly brown on the bottom.
Let your toffee chocolate chip cookies cool on the cookie sheet for a few minutes and then remove them to a wire rack to cool completely.
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