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December 8, 2020 Cookies

Chocolate Chip Toffee Cookies

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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!!

close up of chocolate chip toffee cookies

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!!

stack of cookies on  two white plates on a grey surface

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.
chocolate chip toffee cookies on parchment paper

How to make Toffee Cookies

  1. 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.
  2. Chop chocolate bar into medium size chunks, set aside.
  3. In a large bowl, whisk together flour, salt, and baking soda. Set aside.
  4. Add sugars. Once butter has cooled, add melted butter to both sugars and whisk to combine.
  5. Add eggs and vanilla extract, whisking to combine.
  6. 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!!
Chocolate chip toffee cookies on baking sheet with glasses of milk

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

b. buttery

c. sweet

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 cookie broken in half on parchment paper
Print Recipe
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Chocolate Chip Toffee Cookies

Melty chocolate pools, buttery and rich toffee, and crunchy toasted pecans make this your go to ULTIMATE cookie for the holidays!!
Prep Time20 mins
Cook Time11 mins
chill time1 hr
Total Time31 mins
Course: Dessert
Cuisine: American
Keyword: chocolate chip, cookies, toffee
Servings: 30 cookies
Calories: 248kcal
Author: Lauren

Equipment

  • 2 baking sheets

Ingredients

  • 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

Instructions

  • 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.

Notes

Did you make this recipe?
Be sure to tag @vintage_confections!!

Nutrition

Serving: 1cookie | Calories: 248kcal | Carbohydrates: 31.7g | Protein: 2.9g | Fat: 12.3g | Saturated Fat: 8g | Cholesterol: 21mg | Sodium: 122mg | Potassium: 100mg | Fiber: 1.1g | Sugar: 20.5g | Calcium: 47mg | Iron: 1mg

Categories: Cookies

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  1. Classic Gingerbread Cake - Vintage Confections says:
    December 24, 2020 at 5:40 pm

    […] Looking for more holiday bakes? Be sure to check out my Chocolate Chip Toffee Cookies!! […]

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About Me

Hey there I'm Lauren!! Welcome to my little Southern corner of the internet!! Here you will find my love of vintage recipes and re imagined classics. My love for cake, Southern cuisine, and food stories runs strong. I hope we can bake and create new memories and traditions together. After all life is too short not to share something sweet!!

Recent Posts

  • 7 UP Cake Recipe
  • Classic Gingerbread Cake
  • Chocolate Chip Toffee Cookies
  • The Best Ever Cowboy Cookies
  • Pumpkin Spice Bundt Cake with Maple Glaze

vintage_confections

Classic desserts made with fresh ingredients that bring you back to your childhood
https://vcsweets.net/pumpkin-spice-bundt-cake-with-maple-glaze/

Lauren | Vintage Confections
Because I forever want to be the girl that brings Because I forever want to be the girl that brings you old Southern cakes made with carbonated beverages, this 7 UP cake shouldn’t come as a surprise. Light and refreshing with that tart lemon lime combo, one slice (ok maybe two) is all you need to get you through Tuesday and beyond. Recipe on the blog!! ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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@feedfeed @thebakefeed @food52 @foodtographyschool
I had a awesome cake lined up for you this week bu I had a awesome cake lined up for you this week but then a pipe burst in my apartment and had other plans. Life you know. But these cowboy cookies are on the blog and ready for you so go make them and think of me when you take that first bite!!⠀⠀⠀⠀⠀⠀⠀⠀⠀
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@feedfeed @thebakefeed @food52 @foodtographyschool
Happy New Year!! Anyone else feel like the holiday Happy New Year!! Anyone else feel like the holidays were here for two minutes then gone? I’m currently dreaming up all of the yummy bakes for this year. But until then, give this old fashioned cocoa cola cake a try. I promise you, it will be the best thing to get you out of your post holiday slump.
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https://vcsweets.net/old-fashioned-coca-cola-cake-recipe/
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@feedfeed @thebakefeed @food52 @foodtographyschool
Citrus season is here so I think we should all cel Citrus season is here so I think we should all celebrate by making this southern lemon pound cake!! You know you want it. Recipe on the blog!!⠀⠀⠀⠀⠀⠀⠀⠀⠀
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https://vcsweets.net/southern-lemon-pound-cake/⠀⠀⠀⠀⠀⠀⠀⠀⠀
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@feedfeed @thebakefeed @food52 @foodtographyschool
Merry Christmas Eve friends!! It’s cold, the gif Merry Christmas Eve friends!! It’s cold, the gifts are wrapped and under the tree, and the egg nog is flowing. The only thing missing from your life is this classic gingerbread cake. Eat it plain, top it with whip, mascarpone, or ice cream. You can’t go wrong. I hope you are enjoying your holidays however you choose to celebrate. I’m finally on vaycay from the hospital and I can’t wait to relax and bake alllll the things!! Are you baking anything special? Tell me 👇🏾 I wanna know. Love you and I appreciate you being here ❤️. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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@feedfeed @thebakefeed @food52 @foodtographyschool
Pumpkin loaf three ways is one of the many beautif Pumpkin loaf three ways is one of the many beautiful bakes you’ll find in my good friend @kelsey_thefarmersdaughter cookbook The Farmer’s Daughter Bakes. Kelsey’s book is filled with beautifully crafted desserts, each dedicated to the bounty of its season. And every recipe is accompanied by a charming food story and awe inspiring imagery. This pumpkin loaf with cinnamon sugar was my first bake from Kelsey’s book but I can tell you it won’t be my last!! I’m not one to cancel pumpkin just because it’s no longer Thanksgiving.  This pumpkin loaf is super moist and perfectly spiced. Just look at that crackly top!! I know it will be a recipe I will continue to make many years to come. So run to Kelsey’s blog and order a copy of her amazing cookbook to gift yourself or the baker in your life. And then you can to, like me, wish you lived on a farm. 
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#farmersdaughterbakes #fallingfortheharvest #pumpkin #cinnamonsugar #holidaybaking 
@kelsey_thefarmersdaughter
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Hey there!! I'm Lauren. Born and raised Texan and pound cake enthusiast. I love my tea sweet, vintage family recipes, singing to the 90s at the top of my lungs, and making pretty food.

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