My family loves these chocolate toffee cookies so much! They are soft in the middle and purposefully on the thin side, making them slightly chewy and crisp on the edges. They are so beautiful!
If you like light and crispy cookies, these toffee cookies are for you! We make our simple chocolate chip cookie dough and roll in lots of toffee pieces. The toffee melts slowly inside the cookies, adding to the chewy, crunchy texture.
I love many of the cookie recipes on Inspired Taste, but these toffee cookies are the ones I usually end up giving away. They are easy for me to make, and everyone I give them to falls in love! If you like chocolate chip cookies, check out our chewy chocolate chip cookies with extra chocolate covered in cookie dough.
Key Ingredients
- Cocoa Powder: I recommend using natural cocoa powder that is not included in this recipe. Dutch-processed cocoa powder won’t react with baking soda, which is important for helping cookies rise and developing that chewy texture.
- Bits of toffee: I used Heath toffees in our photos. They are often sold alongside chocolate chips. If you don’t see them, use chocolate toffee and chop a little.
- Flour: I use all purpose flour for these easy cookies. It helps achieve that perfect chewy texture.
- Butter: I use unsalted butter. If using salt, omit the salt called for in the recipe below. Make sure your butter is at room temperature so it can easily be coated with sugar.
- Sugar: I use a combination of brown and granulated sugar in this cookie dough. Brown sugar adds a rich flavor and helps keep the cookies soft in the center, while granulated sugar gives them crispy edges.
- Vanilla and salt: This makes our cookies tastier.
- Egg: A room temperature egg is best for easy mixing. If you forgot to take it out of the fridge, put it in a bowl of warm water for a few minutes.
- Baking soda: This is our secret weapon for achieving soft, chewy cookies. It helps the cookie dough rise and shrink a bit, creating the perfect texture.
How to Make Chocolate Toffee Cookies
These toffee cookies are easy to make and are filled with little pieces of toffee. You will start with room temperature butter, which you will beat with sugar until light and fluffy. From there, you’ll add the egg, vanilla extract, and dry ingredients (cocoa, flour, salt, and baking soda).
I am generous with the toffee pieces and use the whole cup. A spatula helps to fold them into the batter. Then, throw the dough with a spoonful full of baking sheets and bake until it spreads, crisp at the edges, and put on top.
They are very soft when they come out of the oven, so let the cookies cool on the baking sheets for 10 minutes. As they cool, they harden well. Then, transfer to a cooling rack and cool completely. Or do what I do and steal a warm cookie yourself!
Chocolate Toffee Cookies
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PREP
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COOK
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TOTAL
These chocolate toffee cookies are so easy! I make them in a large bowl with an electric mixer, but use your stand mixer if you have one. For the toffee, we use Heath Toffee slices, making these soft and chewy to the touch. The cookies will spread slightly during baking and become thin on purpose when fully baked.
Makes 18 cookies
You will need it
8 tablespoons (113g) unsalted butter, softened
1/2 cup (100g) granulated sugar
1/2 cup (100g) brown sugar
1 teaspoon vanilla extract
1 large egg
1 cup (130g) all-purpose flour
1/4 cup (20g) unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon fine sea salt
1 cup (170g) toffee pieces
Directions
1Preheat the oven to 350°F (177°C). Line two cookie sheets with parchment paper or a silicon baking mat.
2In a large bowl, use an electric hand blender to beat the butter and sugar together until light and fluffy, 2 to 3 minutes.
3Add the egg and vanilla, and beat on medium speed until combined, 10 to 20 seconds.
4Place a fine sieve over a mixing bowl and sift in the flour, cocoa powder, baking soda and salt. Then, use a spatula to mix everything together.
5Mix in the toffee pieces.
6Drop the cookie dough, a heaping tablespoon at a time, onto the baking sheets, spacing them 2 inches apart so the cookies spread out in the oven. Bake until the tops look very dry, about 9 minutes.
7Allow the cookies to cool on the baking sheets for 10 minutes, then transfer to a cooling rack and cool completely. (Cookies will be soft but firm as they cool.)
Tips from Adam and Joanne
- Rating: Carefully measure the flour and cocoa powder. Either measure or use the “spoon and sweep” method: Sift some flour/cocoa, put it in a measuring cup, and hang it up with the flat edge.
- To save: Store the baked chocolate chip cookies in an airtight container for 3 to 5 days at room temperature or a week in the refrigerator. Refrigerate for up to 3 months.
- Head on: Refrigerate unbaked cookie dough for up to 3 days. Or freeze cookie dough balls for up to 3 months. Line a baking sheet with parchment paper, and place the mounds of cookies on the baking sheet without them touching. Freeze until hard. Transfer the mounds of frozen dough to an airtight container or plastic bag.
- The nutrition facts given below are estimates.
Food Per Serving
Serving Size
1 cookie
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Calories
183
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Perfect Oils
9.2g
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Saturated Fats
5.6g
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Cholesterol
23.9mg
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Sodium
73.9 mg
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Carbohydrate
25.1g
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Dietary fiber
1.4g
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Total Sugar
18.1g
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Proteins
2.2g
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