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Toffee Chocolate Chip Cookies using mini chocolate chips are crisp on the outside and chewy inside

Best Toffee Chocolate Chip Cookies

Print Recipe
Crispy on the outside and chewy inside, these toffee chocolate chip cookies are the best. Make the cookie dough up to 2 days in advance.
Course Dessert
Cuisine American, Western
Keyword chocolaet chip cookies, chocolate chip toffee cookies, cookies with toffee, English toffee, make ahead cookie dough, mini chocolate chips, toffee, toffee chocolate chip cookies, toffee cookies
Prep Time 15 mins
Cook Time 30 mins
Chill time 2 d
Servings 14 cookies
Author Holly Ford


  • 2-1/4 cup all-purpose flour
  • 3/4 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup butter softened
  • 1/3 cup sugar
  • 1 cup dark brown sugar
  • 1 egg
  • 1 egg yolk
  • 2 tsp vanilla extract
  • 1-1/2 cup mini chocolate chips
  • 1 cup Heath English toffee bits


  • Whisk together flour, baking powder, baking soda, salt and set aside.
  • Beat butter and sugars until creamy. Add the egg, egg yolk, and beat until light and fluffy. Add the vanilla extract and beat.
  • Add the flour mixture to the butter mixture and mix until just combined.
  • Add the chocolate chips and toffee bits and stir until combined. Using a 1/4 cup amount cookie scoop as a guide, scoop the dough into a ball and place them on a platter. Cover with a piece of plastic wrap and chill for 1 hour to 2 days. I recommend to chill 2 days for the best texture.
  • Preheat the oven to 375˚F. Line a cookie sheet with a parchment paper.
  • Place chilled cookie dough balls on a cookie sheet, placing apart. Bake for 12-14 minutes or until the edges of cookies turn light golden. Rest the cookies in a sheet for 2-3 minutes, then transfer them to a cooling rack and cool completely.