My family loves these chocolate toffee cookies so much! They are soft in the middle and intentionally on the thinner side, making them a little chewy and crisp around the edges. They are so good!
If you love light and crispy cookies, these toffee cookies are the ones for you! We make our simple chocolate cookie batter and then fold in lots of toffee bits. The toffee melts a little inside the cookies, adding to the chewy, crispy texture.
I love so many of the cookie recipes on Inspired Taste, but these toffee cookies are the ones I usually end up gifting. They are easy for me to make, and everyone I’ve given them to falls in love! If you love chocolate cookies, look at our chewy chocolate cookies with extra chocolate folded into the cookie dough.
Key Ingredients
- Cocoa Powder: I recommend using natural unsweetened cocoa powder for this recipe. Dutch-processed cocoa powder won’t react with the baking soda, which is essential for helping the cookies rise and develop that chewy texture.
- Toffee Bits: I’ve used Heath toffee bits in our photos. They are usually sold next to chocolate chips. If you don’t see them, use a toffee chocolate bar and chop small.
- Flour: I use all-purpose flour for these easy cookies. It helps achieve that perfect chewy texture.
- Butter: I use unsalted butter. If you use salted, omit the salt called for in the recipe below. Make sure your butter is at room temperature so it creams easily with the sugars.
- Sugar: I use a combination of granulated and brown sugar in this cookie dough. The brown sugar adds a rich flavor and helps keep the cookies soft in the center, while the granulated sugar gives them slightly crisp edges.
- Vanilla and Salt: These make our cookies taste even more delicious.
- Egg: A room-temperature egg is best for easy mixing. If you forget to take it out of the fridge, place them in a bowl of lukewarm water for a few minutes.
- Baking Soda: This is our secret weapon for achieving soft, chewy cookies. It helps the cookie dough rise and deflate a little, creating the perfect texture.
How to Make Chocolate Toffee Cookies
These toffee cookies are seriously easy to make and packed with tiny bits of toffee. You’ll start with room-temperature butter, which you will beat with the sugars until light and fluffy. From there, you’ll add an egg, vanilla extract, and the dry ingredients (cocoa, flour, salt, and baking soda).
I am generous with the toffee bits and use a whole cup. A spatula helps to fold them into the batter. Then, drop the batter by the tablespoonful onto baking sheets and bake until spread, crisp around the edges, and set on top.
They are pretty soft when they come out of the oven, so let the cookies cool on the baking sheets for 10 minutes. As they cool, they firm up nicely. Then, transfer to a cooling rack and cool completely. Or do what I do and steal a warm cookie for yourself!
Chocolate Toffee Cookies
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PREP
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COOK
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TOTAL
These chocolate toffee cookies are easy! I make them in a large bowl with an electric mixer, but use your stand mixer if you have it out. For the toffee, we use Heath Toffee bits, making these soft and chewy with just a touch of crunch. The cookies will spread out quite a bit during baking and are intentionally thin when fully baked.
Makes 18 Cookies
You Will Need
8 tablespoons (113g) unsalted butter, softened
1/2 cup (100g) granulated sugar
1/2 cup (100g) brown sugar
1 teaspoon vanilla extract
1 large egg
1 cup (130g) all-purpose flour
1/4 cup (20g) unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon fine sea salt
1 cup (170g) toffee bits
Directions
1Preheat the oven to 350°F (177°C). Line two cookie sheets with parchment paper or a silicon baking mat.
2In a large bowl, use an electric hand blender to beat the butter and sugars together until light and fluffy, 2 to 3 minutes.
3Add the egg and vanilla, then beat at medium speed until incorporated, 10 to 20 seconds.
4Place a fine mesh sieve over the mixing bowl and sift in the flour, cocoa powder, baking soda, and salt. Then, use a spatula to stir everything together.
5Stir in toffee bits.
6Drop the cookie dough, a heaping tablespoon at a time, onto the baking sheets, placing them 2 inches apart so the cookies can spread in the oven. Bake until the tops look mostly dry, about 9 minutes.
7Let cookies cool on baking sheets for 10 minutes, then transfer them to a cooling rack and cool completely. (The cookies will be soft but firm up as they cool.)
Adam and Joanne’s Tips
- Measuring: Carefully measure the flour and cocoa powder. Either weigh them or use the “spoon and sweep” method: Fluff the flour/cocoa, spoon it into the measuring cup, then level off the top with a flat edge.
- Storing: Store baked chocolate cookies in an airtight container for 3 to 5 days at room temperature or a week in the refrigerator. Freeze them for up to 3 months.
- Make ahead: Refrigerate unbaked cookie dough for up to 3 days. Or freeze cookie dough balls for up to 3 months. Line a baking sheet with parchment paper, then scoop cookie mounds onto the baking sheet without them touching. Freeze until hard. Transfer the frozen dough mounds to an airtight container or plastic bag.
- The nutrition facts provided below are estimates.
Nutrition Per Serving
Serving Size
1 cookie
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Calories
183
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Total Fat
9.2g
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Saturated Fat
5.6g
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Cholesterol
23.9mg
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Sodium
73.9mg
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Carbohydrate
25.1g
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Dietary Fiber
1.4g
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Total Sugars
18.1g
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Protein
2.2g
