Best Toffee Chocolate Chip Cookies

These Toffee Chocolate Chip Cookies are soft, chewy, and packed with rich caramel flavor. Made with buttery dough, mini chocolate chips, and crunchy Heath toffee bits, these cookies have crispy edges and a soft, gooey center. Chill the dough for 48 hours for the best bakery-style texture, or freeze for fresh cookies anytime. A perfect sweet and salty treat for any occasion!

If there’s one cookie my family can’t get enough of, it’s chocolate chip cookies. While I love every kind of chocolate chip cookie recipe under the sun, these toffee chocolate chip cookies completely surprised me with how irresistibly delicious they turned out.

Toffee brings rich caramel and butterscotch undertones that pair beautifully with chocolate, creating an irresistibly chewy, caramel-y, chocolate-y, and buttery cookie with a delightful toffee crunch. It’s like a classic chocolate chip cookie—but with a gourmet twist. You’re going to love it!

Let me brag for a moment about why these are truly the best toffee chocolate chip cookies you’ll ever make:

• Rich caramel flavor from the melted toffee bits
• Soft and chewy texture with a slight crisp on the edges
• Gooey melted chocolate chips in every bite
• Sweet and salty toffee crunch for the perfect flavor balance

Although I love brown butter chocolate chip cookies, this recipe delivers rich, buttery goodness without the extra step of browning the butter—saving you time on cookie dough prep while still giving you incredible flavor!

You might as well double the batch now, because once you taste these chewy, buttery, toffee-packed chocolate chip cookies, there’s no going back. Trust me—the craving WILL hit when you least expect it, and you’ll thank yourself for stashing extra dough in the freezer.

Tips for Perfect Toffee Chocolate Chip Cookies

• Use Mini Chocolate Chips: toffee cookies tend to spread more than classic chocolate chip cookies, and mini chocolate chips ensure even distribution without overwhelming the dough. Plus, smaller chips mean chocolate in every bite, giving these cookies a more balanced, bakery-style appearance.
• Choose the Right Toffee Bits: I recommend using Heath Bar “Bits O’ Brickle” English toffee bits—their tiny, crunchy texture blends perfectly with the dough and doesn’t completely melt away while baking. If using homemade toffee, chop it into small pieces for the best results.
• Use Dark Brown Sugar for Rich Flavor: The secret to deep, caramelized bakery-style cookies? Dark brown sugar! Its higher molasses content intensifies the buttery toffee flavor, making the cookies richer, chewier, and irresistibly golden brown. It also enhances moisture retention, keeping the cookies softer for longer.
• Line the Cookie Sheet with Parchment Paper: Melted toffee can stick to the baking sheet, making cookies hard to remove. To prevent this, always line your baking pan with parchment paper or a silicone mat for easy cleanup.
• Use a Cookie Scoop for Uniform Size: A 3-tablespoon cookie scoop ensures evenly sized, bakery-style cookies that bake consistently. Larger cookies not only look more impressive but also create the perfect texture—crispy on the outside, soft and chewy on the inside. Plus, a scoop makes portioning the dough quick and mess-free!
• Chill the Dough for 48 Hours: Chilling the dough helps solidify the butter, reducing spread for thicker cookies. It also hydrates the flour, creating a chewier texture, and allows flavors to meld together for a richer, more developed taste. While it requires patience, this step makes all the difference in achieving bakery-style toffee chocolate chip cookies with deep caramel notes and the perfect balance of crisp edges and a soft, chewy center.

How to make toffee Brown Butter Cookies

1. Mix Dry Ingredients: In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
2. Cream Butter & Sugars: Beat butter, brown sugar, and white sugar until creamy. Add the egg and egg yolk, then beat until light and fluffy. Mix in vanilla extract.
3. Combine & Chill: Gradually mix in the dry ingredients until just combined. Stir in chocolate chips and toffee bits. Scoop 3-tablespoon portions of dough into balls, place them on a platter, cover with plastic wrap, and chill for 1 hour to 2 days (for the best texture, chill for 2 days).
4. Bake: Preheat oven to 375°F and line a baking sheet with parchment paper. Place chilled dough balls spaced apart on the sheet and bake for 10-12 minutes, or until edges turn lightly golden.
5. Cool & Enjoy: Let cookies rest on the baking sheet for 2-3 minutes, then transfer to a wire rack to cool completely. Enjoy soft, chewy, toffee-packed cookies!

Freeze Cookie Dough for Easy, Anytime Baking

For ultimate convenience, freeze individual cookie dough balls instead of the entire batch. This way, you can bake just a few (or a dozen!) whenever the craving hits.

Simply place scooped dough balls on a parchment-lined baking sheet and freeze for 1 hour until firm. Then, transfer them to a freezer-safe storage bag. When ready to bake, no need to thaw—just bake straight from frozen, adding 3 to 5 extra minutes to the baking time.

Fresh, warm cookies on demand? Yes, please!