I am always looking for new ways to make delicious cookies, The Artist’s favorite dessert. Today’s Easy Toffee Chocolate Chip Cookies are simple to make and incredibly delicious … my kind of recipe!
They are as simple as making traditional chocolate chip cookies but with luscious, chunky bits of toffee that give you a satisfying caramel note in every bite. They are a bit like turtle candies in cookie form.
To make them taste even more like turtles, you can add some chopped pecans or other favorite nut to the dough before baking. That would taste great!
These Easy Toffee Chocolate Chip Cookies come together quickly and after a 30 minute rest in the refrigerator, bake up beautifully. They are a true treat and perfect for after-school snacks. I love having them on hand in case someone drops by for a cup of coffee.
You can make this cookie dough a day or two in advance, hold the dough in the refrigerator (press plastic wrap directly on the surface), and bring out of the refrigerator about 30 minutes before you are ready to portion them onto baking sheets.
Once baked, be sure to let them cool on the baking sheet(s) for several minutes to firm up before transferring them to a cooling rack. They are delicate while still hot but will be easy to work with once cooled a bit.
I like to double the recipe and freeze half to have your own homemade slice-and-bake cookies available all year long. Place half the dough on a sheet of parchment paper and form into a log. Roll in the parchment and use a permanent marker to label the type of cookie, the temp, and baking time on the outside. Then roll the parchment in plastic wrap to securely seal it. It will hold in the freezer for about 3 months. By having it labeled you won’t have a mystery log in the freezer months later!
I hope you give these Easy Toffee Chocolate Chip Cookies a try soon. We can all use quick, simple, and delicious recipes in our baking repertoire. These are a delightful treat any time of the year and a lovely addition to your holiday baking projects!
Enjoy and Happy Chocolate Monday!
Did you enjoy this recipe? Let me know in the comments, I love hearing from you!
Key Ingredients for Easy Toffee Chocolate Chip Cookies:
- Flour or gluten-free flour blend, baking soda, salt, butter
- Sugar, brown sugar, vanilla, egg, toffee bits, chocolate chips
Cookie scoops or dishers make quick work of portioning out cookie dough. You will have a pan ready for the oven in no time! I have several sizes for different projects.
How to make Easy Toffee Chocolate Chip Cookies:
- Whisk together the flour, baking soda, and salt
- Cream the butter with both the sugars until smooth; mix in the egg and beat until incorporated and then mix in the vanilla
- Slowly add the dry ingredients, mixing after each addition; when all the dry ingredients are incorporated, increase the speed to medium and beat for 30 seconds
- Stir in the toffee bits and chocolate chips until evenly distributed; refrigerate the dough, covered, for 30 minutes to firm up
- Use a cookie scoop to form dough into balls and place on parchment-covered baking sheets (I bake one sheet pan at a time); bake at 375°F for 8 to 10 minutes or until lightly browned
- Cool a couple of minutes on the baking pan before transferring to a wire rack to fully cool; repeat with remaining dough
Using a kitchen scale to weigh your ingredients, especially the dry ingredients, will help you mix them faster with more consistent results. It may be cumbersome when you first start, but soon you’ll realize how easy it is and love the baked goods you get.
Recommended Tools (affiliate links; no extra cost to you):
- Kitchen scale
- Mixing bowls
- Baking sheet pan
- Parchment paper sheets
- Stand mixer or hand mixer
- Cookie scoop
- Wire cooling rack
You can adjust any recipe to gluten-free by using 120 grams per cup of my favorite gluten-free flour blend. If you are using another brand of gluten-free flour, whisk the mix, spoon it lightly into a measuring cup until mounded, level off the top with a straight edge, and weigh the flour left in the cup. Use that weight as your standard per cup of that specific flour. Do this for each flour blend you use. Commercial blends such as Pamela’s, Bob’s Red Mill 1-to-1, or King Arthur Measure for Measure are all good choices.
Easy Toffee Chocolate Chip Cookies (Gluten Free)
I am always looking for new ways to make delicious cookies. Today's Easy Toffee Chocolate Chip Cookies are simple to make and incredibly delicious, my kind of recipe! They are as simple as traditional chocolate chip cookies but with luscious, chunky bits of toffee that give you a mouthwatering caramel note in every bite.
- 1-1/4 cups (150g) gluten-free flour blend * (see note) or regular all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp kosher salt
- 1/2 cup (1 stick; 113g) butter, at room temperature
- 6 tbsp (75g) granulated sugar
- 6 tbsp (75g) firmly packed brown sugar
- 1 large egg
- 1 tsp pure vanilla extract or paste
- 4 oz (113g) Heath Bits 'O Brittle Toffee Bits
- 1/2 cup (89g) semisweet chocolate chips, mini size if possible
- 1/2 cup (57g) finely chopped pecans, optional
- Preheat the oven to 375°F. Line a baking sheet with parchment paper.
- In a bowl, whisk together the flour, baking soda, and salt; set aside.
- In the bowl of your stand mixer or using a hand beater, cream together the butter and both sugars, until combined. Add the egg and beat until creamy then mix in the vanilla.
- Slowly add the dry ingredients to the butter mixture, beating after each addition, until smooth and fully blended. Scrape the bowl and beater(s). When all the dry ingredients are incorporated, increase the speed to medium and mix for 30 seconds. Stir in the toffee bits and chocolate chips until evenly distributed. Mix in the nuts if using.
- Refrigerate the dough, covered with plastic pressed onto the surface, for about 30 minutes to firm up and fully absorb the liquids.
- Form dough into balls about 2 teaspoons in size and drop onto the prepared baking sheet about 2-inches apart. (I bake one sheet pan at a time for more even baking.)
- Bake 8 to 10 minutes or until lightly browned. Cool a couple of minutes on the baking sheet to firm up, then transfer to a wire rack to cool completely. Repeat baking and cooling with remaining dough.
Recipe found at www.theheritagecook.com
Adapted from a recipe on HersheysKitchens.com
You can adjust any recipe to gluten-free by using 120 grams per cup of my favorite gluten-free flour blend. If you are using another brand of gluten-free flour, whisk the mix, spoon it lightly into a measuring cup until mounded, level off the top with a straight edge, and weigh the flour left in the cup. Use that weight as your standard per cup of that specific flour. Do this for each flour blend you use. Commercial blends such as Pamela's, Bob's Red Mill 1-to-1, or King Arthur Measure for Measure are all good choices.
Amount Per Serving: Calories: 119Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 4mgSodium: 28mgCarbohydrates: 25gFiber: 1gSugar: 15gProtein: 2g
The nutritional information for recipes on this site is calculated by online tools and is merely an estimate.
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