beyond the best chocolate chip cookie recipe ever – the chocolate toffee chip cookie

Today I am sharing my absolutely favorite cookie to bake around here. This cookie is the reason I will never bake another chocolate chip cookie probably ever. It’s a simple twist on the basic chocolate chip cookie recipe with an added secret ingredient. Our favorite cookie around here is a chocolate toffee chip cookie.

These are the cookies I send in my kids’ care packages to college; these are the cookies I bring to potlucks; these are the cookies I bake just because. If you are a toffee fan, as we are, then you will absolutely love this recipe as well. Be warned, they are addictive.

If you are new here, welcome and am so glad to have you.

*Affiliate links included for your convenience.

why toffee?

The answer, is as simple as, I love toffee. But beyond that, when I eat regular chocolate chip cookies, I always look for the ones with the most dough and the least amount of chocolate chips, which is weird since I love chocolate. This got me thinking though.

I would sometimes bake toffee chip cookies, using either Heath Bits O’ Brickle English Toffee Baking Bits or Skor Bar chips. And one day I had an Aha! moment to blend the two cookies together. And Voila! the Masterpiece chocolate toffee chip cookie was born.

I am aware it’s not a totally novel idea, but it has become our go to cookie around here. I am happy to share our iteration today, and if you’re a toffee lover, I hope you love it as much as we do. Also as a total side note, I do not like nuts in my chocolate chip cookies, ever, so they are not considered here, but you can certainly add them if you are a nutty person. 🙂  

the chocolate toffee chip cookie recipe

Ingredients

• 2-1/4 cup flour
• 1 tsp. baking soda
• 1-1/2 tsp. salt
• 1 cup softened butter
• 3/4 cup granulated sugar
• 3/4 cup light brown sugar
• 1 tsp. vanilla extract
• 2 large eggs
• 6 oz. chocolate morsels
• 4 oz. toffee bits

Instructions

• Preheat oven to 375 degrees.
• Combine all dry ingredients in a bowl; flour, baking soda & salt, and set aside.

• Cream butter and sugars in a mixing bowl set on medium. {I still use the same mixer from our wedding registry 27 years later}.
• Add eggs one at a time and vanilla extract to mixing bowl.
• When all the wet ingredients are integrated, add the dry ingredients slowly in batches.

• Once everything is mixed well remove bowl from mixer.
• Fold in chocolate and toffee morsels gently.

• Scoop dough onto cookie sheet with enough space to spread; my cookies use about 1 Tablespoon+ of dough.
• Bake for 10 minutes.
• Once baked let stand on cookie sheet for 5 minutes before transfering to cookie cooling rack.

*I included affiliate links to some of the items I used or that are very similar. These affiliate links mean I receive a small commission if you make a purchase using these links at no extra cost to you. As an Amazon Associate I earn from qualifying purchases, which helps me run this blog.

tips for baking the chocolate toffee chip cookies

Whenever I bake, I like to take out the eggs and butter from the refrigerator and place them on the counter so they come to room temperature before I start the recipe. This helps the ingredients to cream together better. Baking is about chemistry and these nuances help for a better end product.  

I like my cookies towards the smaller side, but you can certainly make them larger if you wish. Please keep in mind this might affect the baking time so test your cookies before fully removing from the oven. This yields me about 60 plus cookies.

I prefer to line my baking sheets with silicone mats and highly recommend them if you don’t use them already. They prevent your baked goods from sticking and make clean up a breeze.

I love both of these vintage style platters to serve delicious cookies here and here.

other sweet treats

“Today, me will live in the moment, unless it is unpleasant. In which case me will eat a cookie.”

Cookie Monster

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sharing @ between naps on the porch