If you love cookies with a soft, chewy center, crispy edges, and a little extra crunch, these Thick and Chewy Chocolate Toffee Cookies are for you. They’re based on my tried-and-true thick and chewy chocolate chip cookies, but with the addition of buttery toffee bits for a sweet, caramelized crunch in every bite. Perfect for holiday baking, gifting, or just indulging at home! I also have Browned Butter Toffee Cookies you will want to bake, too!
Ingredients & Substitutions
- Butter: Unlike many of my recipes, the unsalted butter should be cold in this cookie recipe. Cold butter melts more slowly in the oven, keeping the cookies thick and soft without spreading too much. It also helps maintain that chewy center. If using salted butter, you may want to lessen the salt.
- Sugar: I used both light brown sugar and granulated sugar. Brown sugar keeps the cookies moist and chewy in the center, while granulated sugar adds slightly crispy edges and balanced sweetness.
- Eggs: You’ll need 1 whole egg and 1 egg yolk. This combination makes the cookies richer, chewier, and helps them hold together perfectly. (Save the leftover egg white for another treat, like my Cheesecake Mousse or Fried Ice Cream!)
- Flour: I used a mix of all-purpose flour and cake flour. Cake flour keeps these extra-thick cookies soft and tender, but you can use all-purpose flour only if needed.
- Chocolate Chips: I included semi-sweet and milk chocolate chips to stand out in these large cookies. Using all of one type is fine, or mix in your favorite varieties.
- Toffee Bits: I added 3/4 cup of toffee bits for a buttery, caramel crunch in every bite. Use your favorite brand, like Bits o’ Brickle, or any small toffee pieces.
FAQs
Can I make the dough ahead of time?
Yes! Chill the dough in the refrigerator for up to 48 hours, or freeze shaped dough balls for later baking. Add 1 to 2 minutes to the bake time if baking from frozen.
Can I use different chocolate types?
Absolutely. Dark chocolate, white chocolate, or a mix all work; adjust to your preference. Peanut butter or butterscotch chips would be delicious, too!
Will the cookies stay chewy?
Yes. The combination of brown sugar, egg yolk, and cold butter keeps them soft and thick, even after cooling.
Can I make these without cake flour?
Yes! You can use all-purpose flour only. The cookies may be slightly less tender, but they’ll still be thick, chewy, and delicious. Or, to mimic cake flour for this recipe, measure 2/3 cup all-purpose flour, remove 1 1/2 teaspoons, then add 1 1/2 teaspoons cornstarch. Sift together and use in place of the cake flour. Your cookies will still be thick, chewy, and tender.
How do I know when these cookies are done?
Look for set edges and a slightly soft center. For extra precision, an internal thermometer should read 175°F to 200°F, depending on how fudgy you like them.
How to Store Thick and Chewy Chocolate Toffee Cookies
Room Temperature: Store fully cooled cookies in an airtight container for up to 5 days. This keeps them soft in the center while maintaining slightly crisp edges.
Freezer: For longer storage, freeze baked cookies for up to 2 months. To freeze dough, shape it into balls and place on a sheet pan to freeze individually, then transfer to a freezer-safe bag or container. Bake straight from frozen, adding 1 to 2 minutes to the bake time if needed. I love this idea for a freshly baked cookie any time I am craving one! Check out my guide to freezing, baking, and storing cookies for more helpful tips.
Thick and Chewy Chocolate Toffee Cookies
Ingredients
- ¾ cup (1 ½ sticks / 170 g) unsalted butter, cold, cut into cubes
- 1 cup (200 g) light brown sugar, packed
- ¼ cup (50 g) granulated sugar
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 2 teaspoons vanilla extract
- 2 ¼ cups (281 g) all-purpose flour
- ⅔ cup (67 g) cake flour
- 1 teaspoon kosher salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¾ cup (126 g) semi-sweet chocolate chips
- ¾ cup (126 g) milk chocolate chips
- ¾ cup (120 g) toffee bits, like Bits O' Brickle
Instructions
- Preheat oven to 400°F (204°C). Line two baking sheets with parchment paper and set aside.
- Using a stand mixer fitted with the paddle attachment, combine butter, light brown sugar, and granulated sugar. Beat on medium speed until the mixture is creamy and no visible butter chunks remain.
- Add the egg and egg yolk. Mix until fully combined. Add the vanilla extract and continue mixing, scraping down the sides of the bowl as needed.
- In a medium bowl, whisk together all-purpose flour, cake flour, kosher salt, baking powder, and baking soda.
- With the mixer on low speed, gradually add the dry ingredients to the wet ingredients. Mix until mostly incorporated.
- Add the semi-sweet chocolate chips, milk chocolate chips, and toffee bits. Mix just until the flour is fully incorporated and the mix-ins are evenly distributed.
- Shape the dough into 8 large balls.
- Place 4 cookie dough balls onto each prepared baking sheet, spacing them out evenly.
- Bake for 12 to 13 minutes, or until the edges are golden brown.
- Let the cookies cool on the baking sheet for 10 minutes before transferring to a wire rack.
- Serve warm.
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
What the Test Kitchen had to say about this recipe:
Autumn
Perfectly thick and chewy with a sweet toffee crunch. I love them!
Elizabeth
You can't go wrong with any of the thick and chewy cookies. These are delicious with the added toffee bits!
Stephanie
These cookies stay soft, even though they are large! It's a great cookie.
Bella
Chocolate and toffee go together perfectly, especially in these cookies. Yum!
