Dark Chocolate Chip Toffee Cookies
One of life’s simple pleasures, a warm chocolate chip cookie, or in this case dark chocolate chip toffee cookies. There are really only two chocolate chip cookie recipes that I make at home: Sarah Kieffer’s Pan Banging Chocolate Chip Cookies, or the Nestle Toll House recipe on the back of the chocolate chip bag. In this case, it’s the Nestle recipe but with dark chocolate and toffee bits, and a bit of sugar ratio change up.
It’s a basic cookie recipe, I always have the ingredients, and they always turn out delicious. In my opinion the key to any great cookie is to slightly under bake to keep them nice and soft in the center.
100% of the time I will choose dark chocolate over any other chocolate. If you forego the dark in this case I would suggest semi-sweet or bitter-sweet chips or chunks. Because the toffee bits will add sweetness, I feel like a less-sugar chocolate pairs better.
Why is raw cookie dough so good? So good. I don’t think I’ve ever made a batch without eating at least two cookies worth of dough first…whoops!
If you only want to bake a few cookies at a time, freeze the rest of the dough! I would suggest making them into dough balls before freezing so they are ready to drop on a cookie sheet.
Crispy on the edges, soft and gooey in the center, just how I like them! If you like the look of extra chocolate chips on top, pop a few on each dough ball before baking. I did not do that for these, so the chocolate chips are mostly inside. Just as tasty though!
I love toffee, but on it’s own it’s very sweet. That’s why I like to pair it with these dark chocolate chips. Dark chocolate has less sugar content than say a milk chocolate. Such a tasty addition to these cookies. Want to turn up the nutty flavor? Try browning the butter, or half of the butter. You’d want to let it come back to room temperature and set up so that its not melted anymore. Check out my post on How to Brown Butter for a little tutorial. YUM!
Happy baking! Hope you love these dark chocolate chip toffee cookies, let me know if you try them! Another fabulous recipe that uses toffee bits: Irish Cream Toffee Bread Pudding
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Dark Chocolate Chip Toffee Cookies
Crispy edges, gooey centers. My idea of the perfect cookie!
- 2¼ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 1 cup (2 sticks) butter room temperature
- 1/2 cup granulated sugar
- 1 cup brown sugar
- 1 tsp vanilla extract
- 2 large eggs
- 10 oz pkg dark chocolate chips
- 3/4 cup toffee bits
Preheat oven to 375 degrees.
In a medium mixing bowl, whisk together flour, baking soda, and salt. Set aside.
In the bowl of a stand mixer or large mixing bowl add butter, white and brown sugars, and vanilla extract. Beat together until well creamed. Add eggs, one at a time, beating well after each one. Add flour gradually and mix until combined. Stir in dark chocolate chips and toffee bits.
Drop spoonfuls (or use a cookie scoop) onto an ungreased, or parchment lined baking sheet. Bake for 9-11 minutes or until golden on the edges, and soft in the center. Cool on baking sheet. Store in an air tight container.
Love nuts in your cookies? Toasted walnuts would be really good in these cookies.
For an added nutty flavor, try browning the butter, or 1 stick of the butter. Check out the link in the original blog post on How to Brown Butter.