Ultimate Toffee Cookies
Sweet and salty toffee cookies with chocolate chips, crispy edges, and chewy centers. Perfect balance of buttery toffee flavor and flaky sea salt.
Ingredients
- 1 cup salted butter 8 oz, room temperature
- 3/4 cup brown sugar 155g, packed
- 3/4 cup granulated sugar 150g
- 2 large eggs room temperature
- 2 1/2 cups all-purpose flour 325g
- 1 teaspoon baking soda 5g
- 1 teaspoon salt 6g
- 1 teaspoon vanilla extract 5g
- 1 1/2 cups chocolate chips
- 8 oz toffee bits divided (reserve 1/2 cup for topping)
- Flaky sea salt for topping
Instructions
- Using a stand mixer with paddle attachment, cream butter, brown sugar, and granulated sugar on medium speed for 4-5 minutes until light and fluffy.
- Beat in eggs one at a time, then add vanilla extract. Mix for 1 minute and scrape bowl sides.
- In separate bowl, whisk together flour, baking soda, and salt. Add to butter mixture on low speed until just combined.
- Stir in chocolate chips and 7.5 oz toffee bits, reserving 0.5 oz for topping.
- Using 1.5-inch cookie scoop, portion dough into balls on parchment-lined baking sheet. Refrigerate 30 minutes.
- Preheat oven to 375°F. Press top of each chilled dough ball into reserved toffee bits.
- Place toffee-topped cookies 2 inches apart on parchment-lined baking sheets.
- Bake 10-12 minutes until edges are lightly golden. Centers may look slightly underdone.
- Remove from oven and immediately sprinkle with flaky sea salt.
- Cool on baking sheet 5 minutes before transferring to wire rack.
Notes
Proper creaming for 4-5 minutes is essential for texture - don't rush this step
Chilling dough prevents excessive spreading and ensures thick cookies
For perfectly round cookies, use cookie cutter or mason jar ring on hot cookies
Store in airtight container up to 1 week or freeze up to 3 months
Can substitute toffee bits with chopped Heath bars or butterscotch chips
Cookie dough can be made ahead and refrigerated up to 3 days
Chilling dough prevents excessive spreading and ensures thick cookies
For perfectly round cookies, use cookie cutter or mason jar ring on hot cookies
Store in airtight container up to 1 week or freeze up to 3 months
Can substitute toffee bits with chopped Heath bars or butterscotch chips
Cookie dough can be made ahead and refrigerated up to 3 days
