Toffee Chocolate Chip Cookies

CATEGORIES: Cookies, Kate

I know we post a lot of things that are fun to look at, but they’re not always super practical. I mean, I’m pretty sure most people don’t feel the same way about their ice cream makers that Sara and I do. Today, I wanted to post something simple like back-to-basics cookies, but with a little flair that makes them extra-delicious. I believe this recipe for toffee chocolate chip cookies was originally from a Hershey’s cookbook, but I tweaked a few things to make them extra-special. Their texture is perfect–a little crispy on the outside, chewy and soft in the middle. They remind me of how my chocolate chip cookies were in Utah, which is a good thing because try as I might, I just can’t get ’em right in Louisiana.

Not only are these cookies perfect for a weekend treat, staying soft for a couple of days (like they’ll last that long!), but they are amazing as the base for pizzookies. Excited? Ready? Yeah, I thought so… 🙂 And then try and only eat one.

Toffee Chocolate Chip Cookies from Our Best Bites

 
Preheat oven to 375. In a small mixing bowl, combine flour, baking soda, and salt.
 
toffee chocolate chip cookies
Set aside.
 
Round up some brown sugar, white sugar, eggs, vanilla, butter, and, if you want, some high-quality margarine. I’ve used all butter, I’ve used the butter/margarine combo, and really, it’s tough to say what I like better. All butter (obviously) has a really amazing, rich flavor, but using just a little bit of margarine gives these cookies a to-die-for texture and overall, the recipe is less finicky. So. You can’t go wrong either way. Combine all these ingredients except the eggs in a large bowl or the bowl of a stand mixer until well-blended. toffee chocolate chip cookies-2Add in eggs and beat well. Slowly add in flour mixture and mix until combined. Add in chocolate and white chocolate chips and then mix the toffee bits until they’re just combined.
 
toffee chocolate chip cookies-3
Drop dough (I use a cookie scoop) onto the cookie sheets
 
toffee chocolate chip cookies-4
 and bake 8-11 minutes (10 is perfect in my oven, but each one is different) until the cookies are lightly brown JUST around the edges–as soon as they’re starting to brown on top, they will be overdone by the time they’ve cooled. Allow to cool on cookie sheets for about 5 minutes and then transfer to a cooling rack and cool completely. The cooling rack is very important in this recipe because the toffee will make the cookies stick to the pan if you’re not careful.
Toffee Chocolate Chip Cookies from Our Best Bites
 
 

 

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Toffee Chocolate Chip Cookies


Description

Crispy on the outside, soft on the inside, with rich, buttery flavor, these toffee chocolate chip cookies will become a family favorite!


Ingredients

  • 2 1/4 cups all-purpose flour, lightly spooned into a measuring cup and leveled with a knife (high altitudes should add 2 additional tablespoons)
  • 1 teaspoon baking soda
  • 1/2 heaping teaspoon kosher salt
  • 1/2 cup (1 stick) butter*
  • 1/4 cup Smart Balance margarine (or similarly high-quality margarine)*
  • 3/4 cup white sugar
  • 3/4 cup packed DARK brown sugar
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 1 cup Heath bits
  • 3/4 cup semi-sweet chocolate chips
  • 1/4 cup white chocolate chips

Instructions

  1. Preheat oven to 375.
  2. In a small mixing bowl, combine flour, baking soda, and salt. Set aside.
  3. Combine brown sugar, white sugar, butter, margarine, and vanilla in a large bowl until well-blended. Add in eggs and beat well. Slowly add in flour mixture and mix until combined. Add in chocolate and white chocolate chips and then mix the toffee bits until they’re just combined. Drop dough (I use a cookie scoop) onto the cookie sheets and bake 8-10 minutes (10 is perfect in my oven, but each one is different) until the cookies are lightly brown around the edges, even if they don’t look like they’re done on top. Allow to cool on cookie sheets for about 5 minutes and then transfer to a cooling rack and cool completely. The cooling rack is very important in this recipe because the toffee will make the cookies stick to the pan if you’re not careful. Makes 3 dozen cookies.

Notes

  • If desired, you can use all butter instead of the butter/margarine combination; all butter has a richer flavor, but a little bit of margarine gives these cookies an incredible texture and tends to make this dough easier to work with.
 

 

49 comments

  1. I just used half a bag of heath chips in some fudge & wondering what to do with the rest of the bag! I think I'll make these for my son's first day of school! Thanks!!

  2. Will definitely be making these this weekend since I'm with my chocolate-chip-cookie-loving, no, worshiping, family. Sounds like a special version of my all-time fav choco chip recipe, Kate's. (Although Sara's a VERY close second–I made those last night, actually.)

  3. So I don't usually have toffee bits or white chocolate chips on hand, but I just might have to pick some up at the store… oh, and some of that Smart Balance stuff. 🙂
    These look great – thanks for a "back-to-basics" recipe. This non-ice-cream-maker-owner thanks you!
    -Jennifer

  4. This might just be the answer to my life-long toffee cookie problem. I have yet to make ANY cookie with toffee bits in it that didn't totally flatten out and turn crispy and melty. Know what I mean? Must be your darn margarine trick- I must put it to the test because those look wonderful!

  5. If I added almonds this would be close to my favorite candy bar, is there room in these for some chopped nuts? I can't wait to try these, thanks Kate!

  6. Leigh Ann–Most of the fat is from butter, but I use just a little bit of Smart Balance (that's the ONLY margarine I ever use) to help with the texture/softness. I've found when I use all butter, they're a little too crispity crunchity for my taste; I like them to be a little soft and chewy in the middle.

  7. Three of my favorite things – chocolate, white chocolate and toffee. Guess what I'm making today – yum!!! Have you ever made them with butter. I have an aversion to margarine but know that sometimes you just have to use it??

Leave a Reply

Your email address will not be published.

Recipe rating

Comments

This site uses Akismet to reduce spam. Learn how your comment data is processed.