As an Amazon Associate, I earn from qualifying purchases.
Double Chocolate Toffee Cookies – These are dense, rich chocolatey cookies with the unmistakable crunch and chew of English toffee bits. I seriously cannot get enough of these babies!
I have a serious sweet tooth and I adore chocolate. Cookies are one of my most favorite sweets to bake and eat. This recipe for double chocolate toffee cookies are a variation on my Double Chocolate Chip Cookies.
If you love rich chocolate cookies, and you like the toffee can be both crisp and chewy, than this recipe is for you!
Shopping List
- Butter
- Light Brown Sugar
- Eggs
- Vanilla Extract
- All-Purpose Flour
- Unsweetened Cocoa Powder
- Baking Soda
- Salt
- Milk Chocolate English Toffee Baking Bits, such as Heath brand
- Mini Semi-Sweet Chocolate Chips
How to Make Double Chocolate Toffee Cookies
For the full printable recipe with ingredient amounts, step-by-step instructions and tips, please scroll down to the Recipe Card below. Jump to Recipe
- Preheat the oven to 375-degrees F.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugars.
- Add the eggs and vanilla extract. Beat to combine.
- In a large mixing bowl, combine the flour, cocoa powder, baking soda and salt.
- Whisk gently to combine.Add the flour mixture to the stand mixer bowl about 1 cup at a time until completely combined.
- Add the toffee and chocolate pieces and mini chips to the cookie dough.
- Line a baking sheet with parchment paper or a silicone mat.
- Use a medium cookie scoop, or a tablespoon to portion the cookie dough. Place the dough balls about 2 inches apart. Then, sprinkle more Milk Chocolate English Toffee Baking Bits on the top of each cookie.
- Bake for 10-12 minutes until the edges of the cookies are set. Do not overbake.
- Cool on the baking sheet for 5 minutes, before transferring to a cooling rack.
- Store completely cooled cookies in an airtight container for up to 1 week.
Tips to make the BEST Cookies!
- Always cream the butter and sugar together first.
- Be sure to measure your flour correctly.
- Use real butter and real vanilla (not imitation!)
- Fold in chocolate chips and toffee chips by hand.
- Space out the cookies on the baking sheet. Set a timer.
How do you keep Christmas cookies fresh?
- Completely cool cookies before storing them.
- Place the cookies into an airtight container – I like these BPA-free Bakery Box containers.
- Use pieces of parchment paper between layers of cookies.
- On the very top, add a piece of parchment paper and a slice of white bread to help keep the cookies fresh.
- Store the cookies at room temperature.
More Amazing Cookie Recipes
I’m kind of crazy about toffee! Be sure to check out my Toffee Chocolate Chip Cookies and these are great chocolate cookies that are sure to please your friend and family!
Double Chocolate Toffee Cookie Recipe
Not ready to make it yet? Don’t forget to pin this recipe for later.
When you do make it, please be sure to tag me on Instagram @jugglingactmama or #jugglingactmama – I’d love to see your pictures!
And finally, if you get a chance, please comment and leave me a ⭐⭐⭐⭐⭐ rating below!
Double Chocolate Toffee Cookies
As an Amazon Associate, I earn from qualifying purchases.
Equipment
- Cookie Scoop
Ingredients
- 1 cup Butter, room temperature
- 1-1/2 cups Light Brown Sugar
- 2 large Eggs
- 1 tablespoon Vanilla Extract
- 2-1/2 cups All-Purpose Flour
- 1/2 cup Unsweetened Cocoa Powder
- 1 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 1-1/2 cups Milk Chocolate English Toffee Baking Bits I used Heath brand
- 1 cup Mini Semi-Sweet Chocolate Chips
Instructions
- Preheat the oven to 375-degrees F.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugars.
- Add the eggs and vanilla extract. Beat to combine.
- In a large mixing bowl, combine the flour, cocoa powder, baking soda and salt. Whisk gently to combine.
- Add the flour mixture to the stand mixer bowl about 1 cup at a time until completely combined.
- Add the toffee and chocolate pieces and mini chips to the cookie dough.
- Line a baking sheet with parchment paper or a silicone mat.
- Use a medium cookie scoop, or a tablespoon to portion the cookie dough. Place the dough balls about 2 inches apart. Then, sprinkle more toffee and chocolate pieces on the top of each cookie.
- Bake for 10-12 minutes until the edges of the cookies are set. Do not overbake.
- Cool on the baking sheet for 5 minutes, before transferring to a cooling rack.
- Store completely cooled cookies in an airtight container for up to 1 week.
Notes
- Always cream the butter and sugar together first.
- Be sure to measure your flour correctly.
- Use real butter and real vanilla (not imitation!)
- Fold in chocolate chips or other mix-ins by hand.
- Space out the cookies on the baking sheet.
- Set a timer.
Leave a Reply