This version of my favorite chocolate chip cookie recipe includes an ingredient that not only sweetens the cookie but adds a chewy texture that will have you reaching for another! We featured this at Country Cupboard Cookies bakery every June because it was such a hit for Father’s Day. It has a unique flavor which makes it extra special for a cookie gift. And most men love chocolate chip cookies, so this was a popular choice.
TOFFEE CHOCOLATE CHIP COOKIES
This is an easy chocolate chip recipe and you can adjust the toffee/chocolate chip ratio to taste. It is best to chill the dough as in most chocolate chip cookie recipes, it really helps in these toffee cookies to allow the sugars to dissolve and the flour to absorb the butter and egg. One hour of chilling is worth the wait, but you can also mix the dough the day or two before baking. The buttery caramel consistency only gets better with the added time in your refrigerator!
I didn’t use parchment paper on this cookie sheet. It is a old cookie sheet from the 1950’s and I love it. Somehow the cookies bake better on this sheet or maybe it’s just the nostalgia adding to the baking fun. But I did lightly oil the pan with a non-stick spray. Use a light touch as these are very buttery cookies but you really need something on the pan to avoid sticking of the toffee as it melts.
I used a 12 ounce bag of Hershey English toffee bits (contains milk chocolate and almonds) which measures approximately 1 1/3 cups. Added with the 6 ounces of semi-sweet chocolate chips, it makes a sweet candy-like cookie. You can easily change the measurements around though, increasing the chocolate and decreasing the toffee. I also have used the Heath candy bars, and just break them into pieces if you want a chunkier cookie.
These toffee chocolate chip cookies seem to taste better when they cool as the chocolate sets up and they freeze very well if you want to hide a few!
- 8 ounces unsalted butter ( 2 sticks )
- 7½ ounces packed light brown sugar (1 cup)
- 7 ounces granulated white sugar (1 cup)
- 2 large eggs
- 1 TBL pure vanilla
- 1 ounce rolled oats (1/4 cup)
- 13 ounces unbleached or all-purpose flour (3 cups)
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp kosher salt
- 8 ounces (1⅓ cups) English toffee bits (Heath is the brand I used)
- 6 ounces semi-sweet chocolate chips (1 cup)
- Cream the butter and sugars in mixing bowl. Don't overbeat. Combine the eggs with vanilla and add to your mixture, mixing just to blend the egg/vanilla with the sugars and butter. Stir in the rolled oats.
- Mix together the flour, baking powder, baking soda and salt in a separate bowl. Slowly incorporate the dry ingredients into the wet ingredients.
- Stir the chocolate chips and toffee bits into the dough, using your hands to avoid breaking the chocolate too much.
- Portion 2 oz of dough with an ice cream scoop, or use a ¼ ounce measuring cup to eyeball your dough balls. If you want to make smaller cookies, just bake a couple of minutes less.
- Chill the dough balls at least one hour, but they can be chilled up to 2 days. When ready to bake, leave out at room temperature for 10 minutes while oven is preheating at 375 degrees. Bake 12 minutes. Let cool on tray until set.
Also, if you do freeze the dough balls, allow them to sit out on the tray for about 20 minutes prior to baking. If you bake frozen, the centers will take longer to bake, resulting in a crispier cookie on the outside.