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!
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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!
🧂 Ingredients
- 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
This is meant to be a brief overview of the chocolate English toffee cookies recipe. For step-by-step instructions and a full printable recipe card with ingredients, please scroll down to the teal box below or Jump to Recipe.
🔪 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 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.
🥄Equipment
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Here is what you will need to make these heath toffee bits chocolate cookies:
- Baking Sheet
- Dry Measuring Cups
- Measuring Spoons
- Stand Mixer
- Cookie Scoop
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🍲 Storage
Store completely cooled cookies in an airtight container for up to 1 week
⭐ Tips
- 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.
😋 Similar 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!
Next time, try one of these delicious recipes:
- Chocolate M&M Cookies
- Nutella Stuffed Chocolate Chip Cookies
- German Chocolate Cookies
- M&M Brownie Cookies
More Dessert Recipes
Not ready to make these delicious cookies yet?
When you do make them, please come back and comment and leave me a ⭐⭐⭐⭐⭐ rating below!
Double Chocolate Toffee Cookies
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Ingredients
- 1 cup Butter, room temperature
- 1-½ cups Light Brown Sugar
- 2 large Eggs
- 1 tablespoon Vanilla Extract
- 2-½ cups All-Purpose Flour
- ½ cup Unsweetened Cocoa Powder
- 1 teaspoon Baking Soda
- ½ teaspoon Salt
- 1-½ 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 sugar.1 cup Butter, room temperature, 1-½ cups Light Brown Sugar
- Add the eggs and vanilla extract. Beat to combine.2 large Eggs, 1 tablespoon Vanilla Extract
- In a large mixing bowl, combine the flour, cocoa powder, baking soda and salt. Whisk gently to combine.2-½ cups All-Purpose Flour, ½ cup Unsweetened Cocoa Powder, 1 teaspoon Baking Soda, ½ teaspoon Salt
- 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.1-½ cups Milk Chocolate English Toffee Baking Bits, 1 cup Mini Semi-Sweet Chocolate Chips
- 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.
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