These salted toffee chocolate chip cookies are the perfect mix of sweet and salty. Thin and chewy cookies loaded with rich chocolate chunks and crunchy salted toffee. These cookies require an hour of chilling so everything sets up, but otherwise they come together quickly. If you prefer, you can substitute store-bought toffee chunks.
Highlights of the toffee chocolate chip cookie recipe:
- Crisp edges
- Soft cookie
- Studded with toffee pieces
- Chewy texture
- Good mix of salty and sweet
- Rich buttery flavor
- Gooey center
You can freeze this cookie dough!
Simply make the cookie dough according to the recipe, scoop even sized amounts of dough onto a sheet pan and place in the freezer until hard. Transfer the cookie dough to an airtight container or freezer bag labeled with the date, type of cookie, and baking instructions. Keep in your freezer stash for 6-8 months. Remove desired amount when needed, bake, and enjoy! You may even want to make a double batch!
TOOLS I USED FOR THIS RECIPE:
- USA Pan Half Sheet Pan – my go-to sheet pans, these are truly non-stick and clean up nicely.
- KitchenAid 6 Qt. Stand Mixer – I always recommend a stand mixer as it saves time and helps to keep baked goods consistent.
- Rubber Spatula – a must for any home baker! Perfect for scrapping cookie dough out of the mixing bowl.
- Portion Scoops – my go to for getting even sized cookies that bake perfectly each time!
If you like these salted toffee chocolate chip cookies, you’ll love these other great cookies…
Chewy Peanut Butter Oatmeal Chocolate Chip Cookies
Funfetti Shortbread Sandwich Cookies
Oatmeal Chocolate Chunk Cookies
Grocery List:
- Stick of butter
- Large eggs
- Granulated White Sugar
- Brown Sugar
- Vanilla
- Salt
- Baking Soda
- Baking Powder
- Flour
- Semisweet Chocolate Chunks (can use milk chocolate chips or dark chocolate chips)
- Toffee chunks (can use store-bought toffee bits or health bars)
Instructions for the salted toffee chocolate chip cookie recipe:
For the toffee:
- Line a baking sheet with parchment paper, set aside. In a medium saucepan combine the butter, sugar, and vanilla. Stir to combine. Heat over medium-high heat for 10-12 minutes. Until the sugar dissolves and the mixture is bubbly, it should be a rich caramel color.
- Carefully pour onto the prepared baking sheet. Sprinkle the coarse sea salt and allow to cool completely. Once set, use your hands or a food processor to crush the toffee into small chunks. *Watch out as the pan will get hot quickly.
For the cookie dough:
- Preheat oven to 350 degrees F, line a baking sheet with fresh parchment paper, set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, or using an electric mixer, cream the butter and sugars together until creamy, about 3-4 minutes. Add in the vanilla extract, and egg, and eg yolk.
- In a medium bowl combine the flour, baking soda, and salt. Stir to combine. Slowly add the dry ingredients into the wet ingredients, mix on low until fully combined. Fold in the chocolate chips and the crushed toffee bits. Cover the dough and allow to chill for 30 minutes.
- Using a portion medium cookie scoop or measuring spoon, measure even sized scoops of dough (about 1 oz.) and transfer onto the prepared cookie sheet, leaving 3-4 inches between each cookie – these will spread*. Bake at 350 for 10-12 minutes until golden brown. The cookies will be soft, but will set up. Allow to cool slightly on the baking sheet then transfer to a wire rack to finish cooling. Top with a sprinkle of sea salt and store in an air-tight container for up to a week!
Notes:
*You can also substitute store-bought toffee, you will need about 1 cup.
*Toffee can also be made ahead of time.
*These cookies will spread, if desired after baking, while still warm use a round cookie cutter or jar lid to gently scoot the cookies into perfect circles! I only put about 4 or 5 cookies on a half sheet pan at a time.
Salted Toffee Chocolate Chip Cookies
Equipment:
- Baking Sheet
- 1 oz. Scoop – optional
Ingredients:
For the toffee:
- 1/2 cup Unsalted butter
- 1/2 cup Granulated sugar
- 1 tsp Vanilla extract
- 1 tsp Coarse sea salt, for sprinkling
For the cookie dough:
- 1 cup Unsalted butter, softened
- 1 cup Granulated Sugar
- 1 cup Brown Sugar, packed
- 1 Whole egg, room temperature
- 1 Egg yolk, room temperature
- 1 tbsp Vanilla Extract
- 2 cups All-purpose flour
- 1 tsp Baking Soda
- 1/2 tsp Salt
- 2 cups Semi-sweet chocolate chips or chunks
Instructions:
For the toffee:
- Line a baking sheet with parchment paper, set aside. In a medium saucepan combine the butter, sugar, and vanilla. Stir to combine. Heat over medium-high heat for 10-12 minutes. Until the sugar dissolves and the mixture is bubbly, it should be a rich caramel color.
- Carefully pour onto the prepared baking sheet. Sprinkle the coarse sea salt and allow to cool completely. Once set, use your hands or a food processor to crush the toffee into small chunks.
For the cookie dough:
- Preheat oven to 350 degrees F, line a baking sheet with parchment paper, set aside.
- In the bowl of a stand or hand mixer fitted with a paddle attachment, cream the butter and sugars together until creamy, about 3-4 minutes. Add in the vanilla extract, and egg, and eg yolk.
- In a small mixing bowl combine the flour, baking soda, and salt. Stir to combine. Slowly add the dry ingredients into the wet ingredients, mix on low until fully combined. Fold in the chocolate chips and the crushed toffee bits. Cover the dough and allow to chill for 30 minutes.
- Using a portion cookie scoop or measuring spoon, measure even sized scoops of dough (about 1 oz.) and transfer onto the prepared baking sheet, leaving 3-4 inches between each cookie – these will spread*. Bake at 350 for 10-12 minutes until golden brown. The cookies will be soft, but will set up. Allow to cool slightly on the baking sheet then transfer to a wire rack to finish cooling. Store in an airtight container for up to a week!
Notes:
Nutrition:
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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