These Chocolate Chip Toffee Cookies are a spin on the best chocolate chip cookie recipe! They’re one pot and packed with gooey chocolate chunks and toffee pieces.
There are two recipes that I asked for on a regular bases. This is one of them. They’re a spin on Tara O’Brady’s famous Salted Chocolate Chip Cookie. They’re without fail the cookie recipe I turn to, over and over again. I had owned Tara’s cookbook Seven Spoons for a while before even attempting these cookies. Because what’s another chocolate chip cookie? It was this Buzzfeed “Taste-A-Thon” article that grabbed my attention and me heading into the kitchen to make a batch.
I guess I had a severe case of FOMO (fear of missing out) and went to cure my aliment. It was life changing. You’re probably all “oh whatevs”, but seriously, this is a must try recipe. Even if my version doesn’t sound that good to you, I highly recommend giving Tara’s a go.
Life has been kicking me in the butt lately. A friend suffered a cycling accident and it really rocked me. I made these cookies to take to her. Plus, there are the usual things like back to school, work, and trying to make our house somewhat functional with 3 kids all 4 and under. I need recipes like this to keep me moving in the kitchen and in life. To be there for friends when they need a hand. And, I’m happy to have this recipe documented so I can stop emailing random links to friends with additional instructions to them.
This recipe makes a ton of cookies. As in 30 or so. I like to bake half of them and then freeze the dough so I can bake a couple of cookies at a time (for those bad days we all have, a chocolate chip cookie works wonders). I highly recommend using dark chocolate or bittersweet chocolate. I do not like semisweet chocolate in these cookies.
Looking for another type of cookies? These Chocolate Brownie Cookies are a sublime combo of a cookie and brownie (oh hey there chocolate, let’s do this!).
- 1 cup 225gr / 2 sticks unsalted butter
- 3 1/4 cups 415 gr all-purpose flour
- 1 1/4 tsp baking powder
- 1 tsp baking soda
- 1 tsp kosher salt
- 1 1/2 320 gr packed brown sugar
- 1/2 100 gr sugar
- 2 eggs
- 2 tsp vanilla bean paste or extract
- 12 oz 340 gr chopped bittersweet or dark chocolate
- 1 cup 100 gr toffee pieces
Preheat oven to 350° F. Line 3-4 large baking trays with parchment paper.
In a large sauce pan, slowly melt butter over low heat. (While the butter is melting, very roughly chop the chocolate, leaving some larger pieces and some small ones.)
Remove pan from heat. Whisk both sugars into sauce pan until combined. Add eggs and whisk to combine. Whisk in vanilla.
Stir in all the dry ingredients in one go (flour, baking powder, baking soda, and kosher salt). Add chopped chocolate and toffee, gently fold until chocolate and toffee is just mixed in.
Using a small ice cream scoop or rolling a couple of tablespoons of dough in your hands to form a cookie, place on lined baking sheets 3" apart*. Bake for 12-15 minutes or until the tops of cookies are browned and the cookies are still soft.
Let cookies cool on baking tray. Cookies will keep in an airtight container for up to 7 days and in the dough will keep in the freezer for 4 3-4 months (see note below).
* once formed and before baking, cookies can be frozen in a single layer and taken from freezer and baked at 350° for 15-20 minutes. (Hooray for fresh baked cookies on the regular!)