Chocolate Toffee Chip Cookies


Who doesn’t love chocolate chip cookies?  I mean, seriously, what’s not to like about them?  And don’t get me started on my undying love for the raw dough…all I’m saying is it may be the very best part of making them.

One of the great things about chocolate chip cookies is that you can add anything you want to them, within reason.  Different kinds of chips (various types of chocolate, butterscotch, peanut butter, white chocolate), candy such as M&Ms or Reeses Pieces, even potato chips or chopped, cooked bacon (I know—these additions sound bizarre, but try them sometime and you might find yourself pleasantly surprised).  Many people love adding nuts to their cookies—my Dad loves walnuts or pecans in his.  I do not fall into this camp.  In fact, I feel like nuts in general ruin them.  But that’s just me.  My favorite thing to add to chocolate chip cookies is toffee bits—they add a salty, caramelized flavor and a hint of chewiness to the texture.

This has become my go-to recipe for my family’s favorite cookie.  It is husband and child approved.


2 1/4 cups all-purpose flour

1 tsp baking soda

1 tsp kosher salt

1 cup (2 sticks) unsalted butter, softened to room temperature

3/4 cup granulated sugar

3/4 cup packed light brown sugar

1 tsp vanilla extract

2 extra-large eggs, room temperature

1 cup milk chocolate chips

1 cup semi-sweet chocolate chips

1 cup toffee bits, such as Heath


1. Pre-heat the oven to 375 degrees.

2. Combine the flour, baking soda, and salt in a medium-sized mixing bowl.  Whisk to evenly distribute the ingredients.

3. In the bowl of a stand mixer (or a large mixing bowl), combine the butter and sugars using the paddle attachment (or beaters for your mixer) until light and fluffy.  Add the eggs, one at a time, and beat until combined.  Add the vanilla and beat it in.

4. Add the flour mixture to the butter mixture, a little at a time, and beat until a thick, sticky dough forms.

5. Add the chocolate chips, one cup at a time, mixing after each addition.  Add the toffee chips and mix until distributed.

6. Using a cookie scoop (which looks like a small ice cream scoop) or spoon, drop rounded table spoon-sized measurements of dough onto baking sheets lined with parchment paper or silicone mats, roughly two inches apart.

7. Once all the dough has been formed into cookies, lick the beaters, spoons, bowl, and anything else the dough has touched.  If you’re feeling generous, share this sacred substance with your family.  Yes, this is a step worth mentioning.  I have no shame in admitting that it is sometimes the sole reason I make chocolate chip cookies.  Go ahead and judge me.  If you are pregnant or concerned about consuming raw ingredients such as egg or flour, disregard this step (see note).

8. Bake each pan of cookies for 11-13 minutes, rotating the baking sheets midway through the allotted baking time, until the edges are golden brown and the centers are set.

9. Remove the cookies from the oven and allow them to cool on the baking sheet for 2 minutes.  Transfer the cookies to a wire cooling rack and allow those you haven’t already eaten to cool.  Warm chocolate chip cookies are simply heavenly.

10. The cooled cookies can be stored in an air-tight container for up to a week, if they last that long.


Makes approximately 3-dozen


🍪 If you’re wondering what the hell a paddle attachment is, it’s the beater that comes with a stand mixer—not the whisk or dough hook.  If you don’t have a stand mixer, just use whatever beaters come with your hand-held mixer.

🍪🍪 If you want to have chocolate chip cookies whenever the spirit moves you, make the cookie dough as instructed.  After you form the cookies on the baking sheets, place them in the freezer and freeze the dough for about half an hour, or until hardened.  Place the uncooked dough balls in freezer bags and return them to the freezer, to be stored for up to 3 months.  When you feel the need to eat a warm chocolate chip cookie (or several), remove the desired number of dough balls from the freezer bags and place them on a prepared baking sheet.  Bake them at 375 degrees for a few minutes longer than instructed above, until they are golden brown around the edges and set in the middle.  Cool as instructed.

🍪🍪🍪 If you do not have multiple baking sheets and need to bake the cookies in batches, allow the pan to cool completely before putting raw dough on it.  If you place the dough on a hot (or even warm) baking sheet, it will cause the cookies to bake unevenly.

🍪🍪🍪🍪 If you are pregnant, DO NOT EAT RAW COOKIE DOUGH.  These may be the cruelest words I have ever typed.  I’m sorry…but don’t eat it.  Raw egg and flour can carry bacteria harmful to a growing fetus.  It may be delicious, but not worth the risk.


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