Posts Tagged "Chocolate Chip Toffee Cookies"

Chewy Chocolate Chip Toffee Cookies

Posted on Oct 8, 2013 in Baking Tips, Cookies, Drop Cookies | 9 comments

Chewy Chocolate Chip Toffee Cookies

On Saturday night we realized why we loved where we live.  We recently upgraded from a old “tons of character” apartment on top of a sloping garage to a brand new updated apartment close to downtown San Diego.  We’ve loved that our windows actually open and aren’t painted shut and we’ve loved that we could actually close the kitchen drawers without leaving a trail of saw dust a termite family would be very happy to have but Saturday night was just the cherry on top of it all.  After months of preparation, Saturday night was the big night of our grand opening party and it did not disappoint.  Aside from the open bar (plus), passed hors d’oeuvres (yum), big bouncer to keep the riff raf out (classy), hipster band & tranny swing (kinda wierd but totally cool), and the opening ceremony was performed by the San Diego State Marching Band…crazy!! Remember now, this is an apartment complex…right?!

Chewy Chocolate Toffee Cookies

Totally crazy, my absolute favorite part of it all was that it really encouraged everyone that had all just recently moved in to open up our homes for the open house tour and really take the time to get to know our neighbors. So in the spirit of making new friends…or maybe it was the 3 drinks I had….either way I decided it was the perfect night to make cookies. What better way to say “Let’s be friends” then CHEWY chocolate chip toffee cookies.  Everyone knows you can’t make friends with crispy crunchy cookies.

Chewy Chocolate Chip Toffee Cookies

Here are some of my favorite tips to get perfectly chewy cookies every time. Try playing around with these tips and changing the ratio of ingredients until you get your favorite cookie!
1.) Use egg yolks instead of the whole egg – egg whites can dry out your cookies & the egg yolks will add richness
2.) Use brown sugar instead of white – the presence of molasses in the brown sugar will keep the cookies moist
3.) Use melted butter – the melted butter doesn’t trap as much air
4.) Underbake, underbake, underbake! – if it looks done in the oven it is most likely overbaked
5.) Refrigerate your dough overnight – I find that chilling the dough helps give your cookies a richer flavor and when it has been chilled the cookies spread less in the oven keeping them thicker and chewier
6.) Use bread flour or a combination of AP and bread flour – the bread flour has more protein and will form more glutens for a chewier texture

Chewy Chocolate Chip Toffee Cookies


  • 3/4 cups Unsalted Butter Softened (1 1/2 sticks)
  • 1/2 cup Brown Sugar (packed)
  • 1/2 cup White Sugar
  • 1 Large Egg Yolk
  • 1 teaspoon Vanilla
  • 1 cup All Purpose Flour
  • 3/4 cups Bread Flour
  • 3/4 teaspoons Baking Soda
  • 1/2 teaspoon Salt
  • 8oz Dark/ Semi-Sweet Chocolate Chips
  • 1 cup Toffee Bits


I will confess  did not have time to refrigerate this dough for an hour, I was trying to make friends...instead I actually froze it in the freezer for about 20 minutes and they still turned out well.  If I had the time to chill it longer, the dough would have been much browner and it would have had a richer taste but overall it was still an amazingly delicious cookie.


Step 1
Preheat your oven to 375 degrees .

Cream butter, brown sugar & white sugar using a paddle attachment in the mixer. Mix until incorporated. Add the egg yolk and vanilla and mix well.
Step 2
In a separate bowl, sift the flours, baking soda & salt together.
Step 3
Slowly add the flour mixture to the bowl with the butter, sugar & egg and mix until incorporated.
Step 4
Add the chocolate chips & toffee bits and mix to combine. Refrigerate your dough for at least an hour.
Step 5
On a baking sheet lined with parchment paper, scoop out ice cream scoop sizes of dough, leaving about 2-3 inches of space in between Bake for about 8-10 minutes or until your edges start to firm up and turn a light golden brown. Remember the dough will look under-baked and that is a good. Let cool 10 minutes on a cooling rack and serve.



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