Soft, sweet, and buttery, these toffee cookies are loaded with crunchy toffee bits and gooey chocolate chips. Every last bite of these cookies will melt in your mouth!
Course Baking, Dessert, Desserts
Keyword chocolate, cookie recipes, cookies
Prep Time 15minutes
Cook Time 10minutes
Chill the dough 2hours
Author Kristy Richardson
Medium sized mixing bowl
Large Mixing Bowl
Measuring cups and spoons
cookie scoop (optional)
Parchment paper OR cooking oil
7Tablespoonsbutterunsalted and softened
1 ½Cupstoffee pieces
In a medium sized mixing bowl combine the dry ingredients including flour, baking soda, cornstarch, and salt until well combined. Set aside.
In a large bowl, cream together the softened butter and brown sugar until light and fluffy. This works well with an electric mixer at medium speed, but you can also cream together with a rubber spatula. Add the egg and vanilla and combine until well mixed.
Add the flour mixture to the wet ingredients and mix until a dough forms and the dry ingredients are well combined. If using an electric mixer start at a low speed then move to a medium speed as the dough forms.
Fold in the mini chocolate chips and toffee bits into the cookie dough.
Line a baking sheet with parchment paper or oil a baking sheet.
Scoop the cookie dough into dough balls and smooth with your hands. Place all of the dough balls on a baking sheet and chill for at 2 hours.
Place the dough balls two inches apart on the prepared pan. Press each ball down just a little with your hand.
Preheat the oven to 350 degrees. Bake in the oven for 10 to 12 minutes. The edges will just begin to turn a golden brown and the centers will still be soft and gooey. Let the cookies cool on the pan for a few minutes to allow them to continue firming up and a chewy center will form. Then transfer to a wire cooling rack to finish cooling. Enjoy!
Softening the butter helps the cookies to spread correctly. To soften the butter start by slicing it into about a dozen small pieces. Let the butter sit on the counter for five minutes, then start creaming it with the sugar. You can also soften the butter by setting the stick on the counter 20-30 minutes before you're ready to bake. Do not microwave butter to soften it, or your cookies will spread too much!
Chilling the dough is an important step. Chilling the dough helps keep the butter colder in the dough, which also helps keep the cookies from spreading too much.
Giving these cookies a sprinkle of course sea salt right before baking them brings out the delicious buttery toffee flavor even more!
If you can't find toffee pieces in the baking aisle, you can buy Heath bars and chop them up to use in these cookies.