Chocolate Toffee Cookies Recipe

Indulge in the irresistible combination of rich unsweetened and semi-sweet chocolate, crunchy toffee bits, and chewy chocolate chips in these easy-to-make cookies! No mixer required – perfect for a quick dessert fix. Get ready for a delightful explosion of flavor in every bite!

Prep Time 15 mins
Cook Time 25 mins
Calories 2044.1 kcal
Protein 54g
Rating 5.0 (1 Reviews)
Chocolate Toffee Cookies 16

Recipe Actions

Share this recipe:

Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Chocolate Toffee Cookies

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Chocolate Toffee Cookies? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

How to Make Chocolate Toffee Cookies

  1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a large bowl, whisk together 2 cups all-purpose flour, 1 cup granulated sugar, 1 teaspoon baking powder, and 1/2 teaspoon salt.
  3. In a separate microwave-safe bowl, combine 4 ounces unsweetened chocolate, 4 ounces semi-sweet chocolate, 1/2 cup (1 stick) unsalted butter, and 2 cups chocolate chips. Microwave on high for 1 1/2 to 3 minutes, stirring halfway through, until melted and smooth.
  4. Let the chocolate mixture cool slightly until lukewarm.
  5. In a medium bowl, whisk together 2 large eggs and 1 teaspoon vanilla extract.
  6. Add the egg mixture to the cooled chocolate mixture and whisk until well combined.
  7. Gradually add the dry ingredients to the wet ingredients, stirring gently with a spoon until just combined. Do not overmix.
  8. Stir in 1 cup toffee bits and 1 cup chocolate chips.
  9. Drop rounded tablespoons of cookie dough onto the prepared baking sheets, leaving 2 inches between each cookie.
  10. Bake for 10-11 minutes, or until the edges are set and the tops are slightly cracked.
  11. Let the cookies cool on the baking sheets for 2 minutes before transferring them to a wire rack to cool completely.
  12. Store in an airtight container at room temperature.

Nutrition Information (Approximate per serving)

Sodium

27 g

Sugar

759g

Fat

367g

Carbs

84g