My family loves these chocolate toffee cookies. They’re soft in the middle and on the thinner side, which makes them a little chewy and crispy around the edges. They’re so good.
If you like light and crunchy cookies, these toffee cookies are for you. We make our simple chocolate chip cookie dough, then fold in lots of toffee pieces. The toffee melts a little inside the cookies, adding a chewy, crunchy texture.
I love many cookie recipes on Inspired Taste, but these toffee cookies are the ones I usually give as gifts. They’re easy for me to make and everyone I give them to falls in love. If you love chocolate chip cookies, check out ours chewy chocolate chip cookies with extra chocolate folded into the cookie dough.
Main ingredients:
- Cocoa powder. I recommend using natural unsweetened cocoa powder for this recipe.The Dutch processed cocoa powder will not react with the baking soda needed to make the cookies rise and develop that chewy texture.
- Sugar pieces. I used Heath toffee pieces in our photos.They are usually sold next to chocolate chips. If you don’t see them, use a toffee chocolate bar and chop finely.
- Flour. I use all purpose flour for these easy cookies.It helps achieve that perfect chewy texture.
- Butter. I use unsalted butter. If you are using salt, leave out the salt in the recipe below. Make sure your butter is at room temperature so it spreads easily with the sugars.
- Sugar. I use a combination of granulated and brown sugar in this cookie dough.The brown sugar adds a rich flavor and helps keep the cookies soft in the center, while the granulated sugar gives them a slightly crisp edge.
- Vanilla and salt. These make our cookies taste even better.
- Egg. For easy mixing, room temperature eggs are best.If you forget to take them out of the fridge, put them in lukewarm water for a few minutes.
- Baking soda. This is our secret weapon for soft, chewy doughnuts. It helps the cookie dough rise and puff up a bit, creating the perfect texture.
How to make chocolate toffee cookies
These toffee cookies are very easy to make and are filled with small pieces of toffee.
I’m generous with the pieces and use a whole cup.A spatula helps to fold them into the batter.Then spoon the batter onto the baking sheets and bake until crisp around the edges and on top.
They are quite soft when they come out of the oven, so let the cookies cool on the baking sheets for 10 minutes. As they cool, they firm up. Then transfer to a cooling rack and cool completely. Or do what I do and steal a warm cookie for yourself.
Chocolate Toffee Cookies
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PREP
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Cook
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TOTALLY
These chocolate toffee cookies are easy. I make them in a large bowl with an electric mixer, but if you’re out, use your stand mixer. For the toffee thing, we use Heath Toffee pieces, making them just a touch soft. with a crunch.The cookies will spread quite a bit during baking and are intentionally thin when fully baked.
Makes 18 cookies
You will need it
8 tablespoons (113 g) unsalted butter, softened
1/2 cup (100 g) granulated sugar
1/2 cup (100 g) brown sugar
1 teaspoon of vanilla extract
1 large egg
1 cup (130 g) all-purpose flour
1/4 cup (20 g) unsweetened cocoa powder
1/2 teaspoon of baking soda
1/4 teaspoon fine sea salt
1 cup (170 g) toffee slices
Directions:
1:Heat the oven until 350°F (177°C) Line both cookies with parchment paper or a silicone baking mat.
2:In a large bowl, using an electric hand mixer, beat the butter and sugar until light and fluffy, 2 to 3 minutes.
3:Add the egg and vanilla, then beat on medium speed until combined, 10-20 seconds.
4:Place a fine mesh sieve over the bowl of a stand mixer and add the flour, cocoa powder, baking soda and salt, then use a spatula to mix everything together.
5:00Stir in the toffee pieces.
6:00Drop the cookie dough, one heaping tablespoon at a time, onto the baking sheets, spacing them 2 inches apart to spread the cookies in the oven.Bake until the tops look mostly dry. about 9 minutes.
7:00Let the cookies cool on the baking sheets for 10 minutes, then transfer to a cooling rack and cool completely (the cookies will be soft but firm while they cool).
Advice from Adam and Joan
- Measurement. Carefully measure the flour and cocoa powder. Either weigh them or use the “spoon and sweep” method; soften the flour/cocoa, spoon into the measuring cup, then smooth the top with a flat edge.
- Storage. Store baked chocolate chip cookies in an airtight container at room temperature for 3 to 5 days or in the refrigerator for up to 3 months.
- Go ahead. Refrigerate unbaked cookie dough for up to 3 days. Or freeze the cookie dough balls for up to 3 months. Line a baking sheet with parchment paper, then place the cookies on the baking sheet without touching them. Transfer the frozen dough balls to an airtight container or plastic bag.
- The nutrition facts below are estimates.
Nutrition per serving
Serving size
1 cookie
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Calories
183:
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Total fat
9.2 g
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Saturated fats
5.6 g
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Cholesterol
23.9 mg
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Sodium
73.9 mg
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Carbohydrate
25.1 g
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Dietary fiber
1.4 g
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Total sugars
18.1 g
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Proteins
2.2 g
