Melty chocolate pools, buttery rich toffee, and crunchy toasted pecans, these Chocolate Chip Toffee Cookies are your ULTIMATE go to for the holiday cookie season!!
It is officially cookie season and I couldn’t be more excited!! Nothing makes me happier than baking up batches of cookies and sharing them with friends and family. These Chocolate Chip Toffee Cookies are definitely the gift that keeps on giving. I should note that there aren’t any chips but rather chunks of chopped chocolate that form those melty pools is wish I could live in. But what makes this cookie even more special is the chunks of rich toffee. If chocolate and toffee aren’t a match made in heaven, I don’t know what is. Mix it all together with toasty pecans and you have reached cookie HEAVEN!!
Ingredients for Chocolate Chip Toffee Cookies
- Unsalted Butter – The butter in this cookie is slightly melted. Melting the butter will give you a chewier cookie. Now you don’t want to cook the butter. We are just slightly melting it. There should be some chunks of butter left. If you cook the butter for too long, you will start to loose the moisture. If you loose your butter moisture, the cookies will be dry instead of nice and chewy. You also want to make sure you allow your butter to cool and return to room temperature after melting. If not, the hot butter will melt your sugars resulting in a greasy cookie.
- Light brown / Granulated sugar – Light brown sugar not only ensures we get a moist, chewy cookie every time, it also gives the cookie a richer flavor. Granulated sugar however, gives us those crunchy edges we love.
- Chocolate – Ok so you know my love for a good chopped chocolate bar. I used a semi-sweet chocolate bar in this recipe and chopped it into medium sized chunks. You can also use a bag (12 oz) of semi-sweet chocolate chips. If you prefer milk chocolate or bittersweet chocolate, they can also be substituted. My favorite brands are Ghirardelli and Guittard.
- Pecans – I know you’re saying toasted pecans?! WHY?? But let me tell you, the toasted pecans not only help bring out the nutty flavor of the actual pecan, but it also enhances the flavor of any baked good.
- Toffee – Oh rich buttery toffee!! Toffee is the perfect accompaniant to chocolate. If you want to make your own, please do!! I however, used the next best thing. A Heath Bar. You still get that rich buttery/chocolate combo that takes this cookie to the next level.
How to make Toffee Cookies
- Melt the butter. You can either melt your butter in the microwave or on the stove. I melted my butter in the microwave in 10 second increments. Make sure you check your butter each time before heating again. Remember, you only want your butter slightly melted not all the way. If you do happen to melt it all the way, you can still use it. Just make sure you allow it to cool and come back to room temperature.
- Chop chocolate bar into medium size chunks, set aside.
- In a large bowl, whisk together flour, salt, and baking soda. Set aside.
- Add sugars. Once butter has cooled, add melted butter to both sugars and whisk to combine.
- Add eggs and vanilla extract, whisking to combine.
- Lastly, add in flour and with a spatula, mix until just combined. Once combined, add the toffee and toasted pecans. Then its time for the best part, rolling them into balls and baking!!
Tips for making Chocolate Chip Toffee Cookies
- I know we all know this one, but always be sure to correctly measure your flour. Spoon your flour into your measuring cup and remove excess flour with the back of a butter knife. If you add too much flour, your cookie will be cake-y and dry.
- Because we did melt the butter, you will need to chill these cookies in the refrigerator for one hour up to overnight. If you leave your cookies in the refrigerator to rest over night, you will have to add extra baking time. While testing this recipe, when dough was left overnight, the cookies baked for 14 minutes vs 1 hour, the cookies baked for only 11 minutes.
- A slightly under baked cookie always tastes the best to me. I always like to roll my cookie balls taller rather than wider. This creates that gooey center and crisp edge. Also, to ensure all of my cookie balls are uniform, I use a scale to make sure each cookie is the same weight of 1.7 ounces.
- To mix or not to mix. Of course if you are not a nut fan, feel free to omit the pecans. Or if you prefer another nut such as walnuts, you can definitely substitute them. Or, you can go a step further and top them with sea salt.
So if you’re like me and you:
a. want a chewy on the inside crunchy on the outside
chocolate chip cookie that is next level, make this cookie!! I promise you, you won’t be disappointed.
Wanting more cookie goodness?! Be sure to check out The Best Ever Cowboy Cookies!!
Chocolate Chip Toffee Cookies
- 2 baking sheets
- 1 cup unsalted butter 2 sticks, slightly melted
- 1 1/2 cup light brown sugar packed
- 1/2 cup granulated sugar
- 2 eggs
- 3 cups all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 2 teaspoons vanilla extract
- 3/4 cup toasted pecans roughly chopped
- 2 4 oz Heath Bars or 1 1/2 cups, chopped
- 1 cup semi-sweet chocolate bar, chopped into large chunks plus 1/2 cup to place on top of cookie if desired
- In a large heat proof bowl, place two sticks of butter and partially melt. Butter should be halfway or 80% melted and have visible chunks. Let butter cool to room temperature before adding sugars.
- Chop chocolate, set aside.
- In a large bowl, mix together flour, baking soda, and salt. Set aside.
- Pour room temperature melted butter into large bowl with both sugars and whisk until combined.
- Add eggs one at a time to butter mixture and mix until combined. Add and stir in vanilla.
- Add dry ingredients to butter mixture and mix with a spatula until just combined. Once blended, add chopped chocolate, toasted peans, and chopped toffee bars.
- Cover bowl with plastic wrap and chill for up to 1 hour or overnight.
- Pre heat oven to 350 degrees. Line 2 baking sheets with parchment paper and set aside.
- Scoop dough into balls (about 2 ½ tablespoons). If you have a food scale, dough should equal 1.7 ounces. Place 6 balls of dough onto the lined baking sheet, about two inches apart. Press 1/2 cup of chocolate chunks into dough if desired.
- Bake one sheet at a time for 10 – 14 minutes. If choose to chill your dough overnight, cookies may take up to 14 minutes to bake due to the dough being colder. I found that when I only chilled my dough for an hour, cookies took 11 minutes to bake. Cookies are better when they are slightly underbaked. They should be slightly brown around the edges and slightly cracked and gooey in the middle.
- Remove from the oven and let cookies sit on baking sheet for 3-5 minutes before transferring cookies to a wire rack to cool completely.
- Store cookies in an airtight container at room temperature for up to five days.