These Dark Chocolate Chip Toffee Cookies are ultra thick and soft in the centers. Made with brown sugar, dark chocolate chips, and toffee bits, these cookies are so rich and chewy.
Cookies just might be my love language. I mean (and I’m sure you all know this by now), I love dessert.
But sometimes, I feel like cookies are in a league of their own.
When I crave dessert late at night–(why do the dessert cravings always happen at night?! One of life’s greatest mysteries)–it can usually be satisfied with a big, chocolatey cookie.
It’s the mix of sugar and butter with the sweet vanilla and warm, gooey chocolate that is just out of this world. And then when it’s dunked in milk? Or with a cup of hot cocoa or coffee? It’s like one of those Dove commercials.
Basically, cookies are comfort food to the max.
More Reasons to Make These Cookies:
- Based off of one of my favorite cookies from a bakery in NYC (sadly, the bakery is no longer open).
- Soft yet Chewy. These cookies are soft in the centers while still being nice and chewy when you bite into them.
- No chill chocolate chip cookies: you don’t have to chill the dough! You can chill if you’d prefer, but you can bake these right after making the dough.
- If you love chocolate and toffee, then these cookies are for you! They’re loaded with dark chocolate chips, toffee bits, and toffee candy bars.
- Use Heath candy bars! They make the best toffee candy bars (and they’re the best brand for toffee bits–you can find these in the chocolate chip aisle at your local grocery store; most large grocery stores carry them).
Other Favorite Cookie Recipes:
- Chewy Chocolate Chip Cookies: these are one of my favorite comfort foods. It’s the best chocolate chip cookie ever! Soft, chewy, and perfect.
- S’mores Chocolate Chip Cookies: think milk chocolate chip cookies meet s’mores. Some of the flour is replaced with graham cracker crumbs, and marshmallows are stuffed inside of the cookie dough.
- Chocolate Chip Cookie Peanut Butter Pie: Chocolate chip cookie dough is used as the crust of this pie, and the filling is an ultra rich peanut butter pudding topped with whipped cream and chocolate!
- Chocolate Chip M&M Cookie Bars: these gooey chocolate chip cookie bars are filled with M&Ms and Dove chocolates!
- all purpose flour: personally, I find that Bleached flour helps these cookies stay tall, thick and chewy. However, if you don’t like Bleached flour, you can use Unbleached.
- baking soda and salt
- unsalted butter: unsalted butter allows you to control the salt content in these cookies
- granulated sugar
- dark brown sugar: we use mostly dark brown sugar in this recipe because it adds extra nutty, molasses flavor to the cookies. It also keeps the cookie super soft. If all you have is light brown sugar, that is fine—just note the cookies won’t be as rich.
- vanilla extract
- espresso powder: this enhances the flavor of chocolate without adding a coffee flavor. It is optional, but this is one of my favorite kitchen ingredient secrets. I use it in almost all of my desserts.
- dark chocolate chips
- toffee bits and chopped toffee candy bars: I like to use both toffee bits and chopped candy bars because the toffee bits are often mostly toffee, while the candy bars are a mix of toffee and chocolate.
- What makes these cookies so delicious is the loads of dark chocolate chips and toffee pieces.
- I know that not everyone is a fan of dark chocolate (which sometimes makes me want to cry because dark chocolate is just so good 🙂 ) so you can definitely switch out the dark chocolate for milk chocolate chips or semi-sweet chips.
- Brown Sugar: I mention this in the ingredients above, but there is a difference between dark brown sugar and light brown sugar.
- If possible, use dark brown sugar. Dark brown sugar has more molasses, and the molasses really pairs well with the toffee.
- Toffee Bits and Crushed Toffee Candy Bars: I use both Toffee Bits and Heath Toffee Candy Bars I’ve crushed into small pieces. The toffee bits are more toffee than chocolate, so by using a combination of the bits and the toffee candy bars, I’ve got a lot of chocolate toffee flavor packed into these thick chocolate chip cookies.
How To Make Thick and Chewy Cookies:
- Flour is very important in this recipe. Using more flour helps these cookies stay thick and puffy.
- Your cookie dough should not be dry and crumbly; however, it should not be wet or sticky to the touch.
- The perfect consistency: you should be able to touch the dough without it sticking to your fingers, and you should be able to pinch/squish/roll the dough, and it should stay together (without leaving any on your hands).
- Additionally, you can chill the dough. It is not 100% necessary in this recipe, because the flour should keep these cookies together. But, chilling dough keeps the butter cold, which keeps cookies from spreading. So you can always chill in the fridge for 20-30 minutes, or in the freezer for 5-10 if you want to be sure.
- Okay, this cookie recipe could not be more simple!
- You begin by creaming the butter and sugar together. Once it is light and fluffy, you add in the egg, vanilla, and salt. Next, add in the flour/baking soda mixture. Lastly, add in a little espresso powder, dark chocolate chips, and toffee bits.
- Scoop the dough out in 2-Tablespoon-sized dough balls and bake at 350 for 10-12 minutes or until the cookies start to turn golden brown. The cookies will be slightly, just slightly, underdone. They’ll continue to bake as they cool, making them a perfect chewy and gooey cookie.
I will take a baker’s dozen, please and thank you.
Homemade Dark Chocolate Chip Toffee Cookies are practically irresistible! Thick and chewy chocolate chip cookies are studded with toffee bits and dark chocolate chips.
- 1/2 cup unsalted butter, softened
- 3/4 cup dark brown sugar
- 1/4 cup granulated sugar
- 1 egg
- 1/2 tsp salt
- 1/2 tsp baking soda
- 2 tsp vanilla extract
- 2 cups all purpose flour
- 1/2 tsp espresso powder
- 3/4 cup dark chocolate chips
- 1/2 cup toffee bits
- 1/3 cup Heath Toffee Candy Bar, roughly chopped
Preheat the oven to 350. Grease two cookie sheets or line with parchment paper.
- Beat butter until light and fluffy, about 1 minute.
Add in brown sugar and granulated sugar. Beat until fluffy, about 1 minute.
Add in egg. Mix until combined.
Next, add in baking soda, salt, and vanilla extract. Mix until combined.
Add in all purpose flour and espresso powder. Mix until combined.
Next, add in dark chocolate chips, toffee bits, and crushed toffee candy bars. Mix until everything is combined.
Scoop dough into 2 Tbsp balls and place them evenly apart on your cookie sheets (I do 6 per cookie sheet).
Bake for 13-15 minutes or until lightly golden brown. Allow them to cool on a cookie sheet for 5 minutes (they will continue to cook/firm on the sheet) and then allow them to finish cooling on a wire wrack.