Chocolate Toffee Cookies
These Chocolate Toffee Cookies are soft and chewy with crisp edges, filled with homemade toffee pieces and finished with melty semisweet chocolate puddles. The dough is designed to hold heavy mix-ins without excessive spreading, making these cookies rich, bakery-style, and perfect for holiday baking or year-round treats.
Servings: 20 cookies
Ingredients
For the toffee:
- 1 cup salted butter
- 1 cup granulated sugar
- ½ tsp kosher salt
- 1 tsp vanilla extract
For the cookies:
- 1 cup salted butter melted
- 1 cup light brown sugar
- ¾ cup granulated sugar
- 2 tsp vanilla extract
- 2 eggs room temperature
- 3 ¼ cups all-purpose flour
- 2 tsp corn starch can omit and just replace with flour
- ¾ tsp baking soda
- ½ tsp kosher salt
- 1 cup semi sweet chocolate melting wafers I use Guittard but you can also use another brand or chocolate chips
- ¼ cup nonpareil sprinkles optional, if using
Instructions
For the toffee:
- Line a 9x9-inch pan with parchment paper and set aside. In a medium heavy-bottomed saucepan, melt the butter over medium heat. Stir in the sugar and kosher salt until combined, then stop stirring. Let the mixture cook, swirling the pan occasionally, until it reaches 290–300°F (hard crack stage), about 8–10 minutes. Remove from heat and carefully stir in the vanilla or vanilla bean paste.
- Immediately pour the hot toffee into the prepared pan and smooth into an even layer. Sprinkle lightly with flaky sea salt. Let cool completely at room temperature for about 30 minutes, then break into pieces. Chop into medium-sized chunks for the cookies.
For the cookies:
- In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth. Add the vanilla and eggs and whisk until fully combined. Stir in the flour, cornstarch, baking soda, and salt just until a dough forms.
- Fold in the chopped toffee pieces and chocolate wafers. Cover and chill the dough for 30 - 60 minutes. Preheat the oven to 350°F and line baking sheets with parchment paper.
- Scoop the dough into 3 tablespoon portions, rolling lightly into tall dough balls. Place on the baking sheet, spacing about 2½ inches apart. Is using, press the tops of the dough into the nonpareil sprinkles, then press 1–2 chocolate wafers and 1–2 pieces of toffee into the top of each dough ball.
- Bake for 11–13 minutes, until the edges are set and the centers look slightly underbaked. These cookies will spread so as soon as they come out of the oven place a bowl or round cookie cutter over top and gently scoot the cookie inside to reshape into a perfect circle. Let cool on the pan for 5 minutes before transferring to a wire rack.