Chewy Chocolate Toffee Cookies

Chocolate Toffee CookiesApparently I’m on a caramel-y kick, which is fine with me because my Nana loved the stuff (as I mentioned in the Werther’s cookies recipe) so it’s got a special place in my heart/stomach. This is a great simple recipe which spreads out during baking creating a chewy yet thin, chocolatey, toffee-y, cookie goodness.

Chocolate Toffee Cookies


  • 2¼ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup butter, softened
  • ¾ cup granulated sugar
  • ¾ cup brown sugar
  • 2 eggs
  • 2 teaspoons vanilla
  • 1 cup chocolate chips (I used semi-sweet)
  • 1 cup Heath English Toffee bits or Skor bits, or some other form of toffee bits


Preheat oven to 350oF.

Whisk together flour, baking soda, and salt.

In a large bowl, cream butter with sugars, eggs, and vanilla. Add in flour mixture gradually, until fully combined. Stir in chocolate chips and toffee bits.

Place 1-inch dough balls on ungreased cookie sheets 2 inches apart. Bake 10-12 minutes, until golden brown.  Remove from sheet and cool on rack.

Note: for some reason these cookies don’t last as long as others, I would say they’re only good for a couple days even when stored in an air-tight container.


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