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–+ servings

Toffee Chocolate Chip Cookies

These thick and chewy Toffee Chocolate Chip Cookies are loaded with rich dark chocolate, buttery toffee bits, and finished with flaky sea salt. They have soft centers, lightly crisp edges, and plenty of caramelized toffee flavor in every bite. Best of all, there's no chilling required!
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Course: cookies, Dessert
Cuisine: American
Keyword: chocolate chip cookies with toffee, homemade toffee chip cookies, no chill cookie dough, the best toffee chip cookies, toffee chip chocolate cookies
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 24 Cookies

Ingredients 

Cookie Dough

  • 1 cup unsalted butter room temperature
  • 1 cup granulated sugar
  • 1 cup light brown sugar packed
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2¾ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1¼ teaspoons kosher salt
  • ½ teaspoon espresso powder optional
  • 1 cup dark chocolate chips
  • 1 cup toffee bits
  • ½ cup mini semi-sweet chocolate chips
  • Flaky sea salt for finishing

For Topping

  • ¼ cup dark chocolate chips reserved
  • ¼ cup toffee bits reserved

Instructions

  • Preheat the oven to 375°F. Line two baking sheets with parchment paper.
  • In the bowl of a stand mixer fitted with the paddle attachment, cream together the room-temperature butter, granulated sugar, and brown sugar on medium speed for 2–3 minutes, until light and fluffy.
  • Add the eggs one at a time, mixing well after each addition. Mix in the vanilla extract. Scrape down the sides and bottom of the bowl as needed.
  • Add the flour, baking soda, baking powder, kosher salt, and espresso powder, if using. Mix on low speed just until the flour is incorporated. Be careful not to overmix.
  • Reserve ¼ cup of the dark chocolate chips and ¼ cup of the toffee bits for topping. Add the remaining dark chocolate chips, mini chocolate chips, and toffee bits to the dough. Mix on low speed just until evenly distributed.
  • Using a 3-tablespoon cookie scoop, portion the dough directly onto the prepared baking sheets, leaving about 2 inches between each cookie.
  • Press a few of the reserved dark chocolate chips and toffee bits onto the tops of each dough ball. This gives the cookies that bakery-style appearance with visible pools of chocolate and toffee.
  • Bake for 10–12 minutes, or until the edges are lightly golden brown and the centers still look slightly underbaked. The cookies will continue to set as they cool.
  • Immediately sprinkle the warm cookies with flaky sea salt.
  • Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • The cookies are intentionally slightly underbaked when removed from the oven so the centers stay soft and chewy as they cool.
  • Toffee will melt and caramelize in places during baking. Those crispy, caramelized bits around the edges are part of what makes these cookies so good.
  • For the best-looking cookies, don't skip the extra chocolate chips and toffee bits on top.
  • If using salted butter, reduce the kosher salt slightly.
  • Espresso powder is optional, but enhances the flavor of the dark chocolate without making the cookies taste like coffee.