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    Home » Cookies » Chocolate Chip

    Chewy Chocolate Chip Cookies with Buttery Toffee Chunks

    4.72 from 7 votes
    12 Comments

    Jun 16, 2020

    (updated Mar 17, 2024)

    by Kimberlee Ho

    Jump to Recipe

    These milk chocolate toffee cookies are soft and chewy and a delightful departure from the more common semi-sweet chocolate chip cookie. They are filled to the brim with brown butter, milk chocolate and chunks of buttery homemade toffee. Making your own toffee requires a few extra minutes but is so worthwhile! The cookie dough needs to be chilled so keep that in mind when preparing these. This recipe makes 18 large cookies.

    Love toffee? Try Heath Bar Cookies and Slice & Bake Brown Sugar Toffee Shortbread Cookies, too!

    Milk chocolate and buttery toffee cookies.

    Please note: As an Amazon Associate I earn from qualifying purchases made by clicking the links in my post.

    What makes these Milk chocolate Toffee Cookies so special

    • These milk chocolate toffee cookies are soft and chewy on the inside with crispy edges
    • Typically, chocolate chip cookies use semi-sweet chocolate. The use of milk chocolate and toffee in this cookie makes for a delightful contrast of flavors and textures 
    • I choose to chop a milk chocolate baking bar, leaving the chunks in large pieces. Same goes for the toffee pieces. The bigger the better in this cookie. The toffee melts while baking, creating beautiful caramely pools that aren't too sticky or sweet. And those chunks of milk chocolate give these cookies the perfect balance of chocolate and sweetness
    • These cookies have brown butter in them, creating another layer of nutty flavor that makes these the best cookies around!
    Chocolate and toffee cookies in a white dish.

    Why make Homemade Toffee

    The english toffee bits you find in the store, like in Heath Bars or Heath Bits, tend to be covered in chocolate, which is a good thing normally. But for these milk chocolate toffee cookies, we really want the toffee flavor to come through and take center stage.

    When I made my own homemade toffee, I chose to keep the pieces large so they stand out in the finished cookie. And stand out they certainly do!

    Homemade toffee is made just like caramel by cooking brown sugar in a small pot on the stovetop. Once the sugar is melted, butter and vanilla are added to make toffee. Cream is also added for caramel.

    The difference between toffee and caramel comes down to the length of time they are cooked. Toffee is cooked longer (to hard crack stage or 305ºF) and poured out on a sheet pan where it hardens and becomes brittle.

    Caramel is cooked for less time and remains a thick liquid at room temperature instead of hardening like toffee does.

    The best brown butter milk chocolate toffee cookies in a dish.

    Ingredients needed to make brown butter chocolate chip cookies with toffee

    • Brown Butter: I recommend using unsalted butter to make the brown butter so you can control the amount of salt added to the toffee. Different brands of salted butter have varying amounts of salt in them. If you only have salted butter, omit the salt from the cookie dough ingredients. No need to bring the butter to room temperature since it will be melted and browned.
    • Granulated sugar
    • Egg + egg yolks: this recipe calls for one whole large egg and two egg yolks. Egg yolk adds richness to the cookie dough. Be sure to bring the eggs to room temperature by removing them from the fridge at least 30 minutes prior to baking. Room temperature eggs will incorporate more easily and evenly into the other ingredients in the cookie dough
    • Vanilla extract
    • All-purpose flour
    • Baking powder
    • Baking soda
    • Salt
    • Milk chocolate: Use milk chocolate baking bars and chop them into chunks, reserving some for adding to the tops of the cookies. Or, use milk chocolate chips or milk chocolate chunks from the baking aisle.
    • Toffee Bits: If you prefer to use store-bought toffee, chop up Heath bars or Skor bars, or purchase a bag of Heath toffee bits. Please note, these toffee bits are coated in chocolate unlike the homemade toffee bits.
    • Flaky sea salt: this is optional. Use to sprinkle on top of the baked cookies
    Big stack of freshly baked cookies with milk chocolate and homemade toffee.

    How to make brown butter toffee cookies

    Step 1

    Prepare the Toffee

    Immediately pour onto the prepared sheet pan and quickly spread into a thin layer. Allow to cool while you prepare the cookies. While the toffee cools, it'll get hard and brittle.

    Once cool, break up into small pieces with your hands or by gently banging with a rolling pin or mallet. Be gentle, as the pieces break easily and will fly all over your kitchen if hit too hard. Place pieces in a jar, bowl, or ziplock bag until ready to use. 

    Homemade toffee on a baking tray that has been smashed into small pieces with a mallet.
    Use a mallet or rolling pin to carefully break apart the cooled toffee
    Homemade toffee bits in a bowl.
    Set toffee aside while you make the cookie dough

    Step 2

    Brown the butter in a medium skillet set over medium-low heat then pour into a heatproof bowl or Pyrex measuring cup. Be sure to scrape all those brown bits from the bottom of the pan into the bowl.

    Melting butter in a skillet.
    Melt butter over medium-low heat, stirring continuously
    Butter beginning to brown in a skillet.
    Once milk solids fall the bottom of the pan and brown, remove pan from the heat

    Cover with plastic wrap and place in the fridge for 60 minutes. If you keep the browned butter in the fridge longer than an hour or so, remove it from fridge about 30 minutes before making the cookies to allow it to soften a bit before using.

    Browned Butter in a bowl sitting next to cubes of butter sitting near the bowl.
    Chilled brown butter

    Step 3

    Make the Cookie Dough: In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl if using an electric mixer), add the chilled browned butter and granulated sugar.

    Beat on medium speed until well combined and light in color, about 2-3 minutes. Stop the mixer and scrape down the sides and bottom. 

    Add the egg, egg yolks and vanilla. Mix on medium speed for 1 minute. Stop and scrape the sides and bottom of the bowl. Then add the dry ingredients (flour, baking powder, baking soda and salt).

    Turn the mixer on low and mix until just combined and no dry spots of flour appear in the batter, about 30-45 seconds. Stop the mixer and scrape the sides and bottom of the bowl then add the chopped milk chocolate and toffee pieces. Turn mixer on low and stir just until combined, about 30 seconds.

    Step 4

    Line a baking sheet with parchment paper. Using a large cookie scoop (¼ cup or 2 ounce size), scoop the dough and place on the lined baking sheet. You can place them close together since you will be chilling them at this point, not baking them.

    Gently press additional chopped milk chocolate and toffee pieces into the tops of each portion of cookie dough. Place the baking sheet in the freezer for 30-60 minutes, giving the dough rest and time to firm up.

    Meanwhile, preheat the oven to 375ºF and line a second baking tray with parchment paper.

    Sheet tray of cookie dough balls with milk chocolate and toffee bits.
    Place cookie dough balls in freezer to chill before baking

    Step 5

    Remove the cookie dough balls from the freezer and place 6 cookies on the second baking tray, spacing at least 2 inches apart, as these cookies will spread a good amount. Place the first baking sheet with the remaining cookie dough balls back in the freezer.

    Bake the cookies for 12-14 minutes, rotating the baking tray halfway through, until golden brown with crisp edges. Baking time may vary oven to oven so keep an eye on them and check for signs of doneness such as the golden brown color and the middle of the cookies no longer look wet.

    Remove from the oven and, using a large circular cookie cutter, the rim of a small bowl turned upside down, or a large measuring cup to place around the edges of the cookies, one at time.

    Move the cookie cutter or bowl in a circular motion around the edges of the cookie to form it into a circle, as these cookies tend to spread a good amount and lose their shape while baking.

    Making round cookies using a cookie cutter.
    Use a cookie cutter to circle around the hot cookies to make round cookies

    Step 6

    Sprinkle with sea salt, if using. Allow the cookies to cool on the tray while you bake the rest of the cookies, repeating the process of baking one tray at a time. Allow the cookies to cool completely before eating or storing.

    Large choc chip cookies with toffee.

    How to store brown butter toffee chocolate chip cookies

    • Toffee can be made a few days ahead of time. Store pieces in a tightly sealed mason jar or ziplock bag until ready to use. If pieces stick together, break apart gently by tapping with a butter knife or handle of a spoon
    • Once cookies have cooled completely, store in an airtight container for up to 7 days
    • Cooled cookies may be frozen for up to 3 months. Place cookies in a single layer on a baking sheet and freeze for at least an hour. Place frozen cookies in a freezer-safe storage bag and put back in the freezer. Thaw at room temperature or by placing in the microwave and heating at 50% power for 1 minute or until desired temperature has been reached
    Stack of chocolate chip cookies with homemade toffee.

    Tips for Making Milk Chocolate Toffee Cookies

    • If you do not feel like going to the trouble of making your own homemade toffee, you may substitute the homemade toffee for toffee bits. Alternately, use chopped Heath Bar or Skor Bar.
    • When you're making the homemade toffee, stay right by the stove and keep stirring while the sugar mixture comes to a boil. The sugar can burn really quickly, so don't walk away from it. The whole process takes about 10 minutes total, so its not very long that you'll be standing there! Once the mixture reaches 305ºF, that's the point at which I recommend removing it from the heat, and pour immediately onto a prepared sheet tray. Spread it in an even layer quickly as it begins to harden very quickly
    • Even though the cookies get placed in the freezer for 30 minutes before baking, they still spread a good amount. This is because the toffee melts and seeps out. Plus, we want a soft cookie here and to create a soft cookie, we don't add a lot of ingredients that tend to create solid structure. So, I recommend taking a large round cookie cutter or even the lid of a bowl turned upside down, place it around each freshly baked cookie and move your hand in a circular motion to get those cookies back into shape. It's important to do this as soon as the cookies come out of the oven while they're piping hot because that's when they're most malleable

    Like this recipe? Follow me on Pinterest for lots more recipes just like this one! And don’t forget to pin this recipe for later by clicking on one of the images below the recipe. Or, click on any of the images in this post to save to Pinterest.

    Chocolate and toffee cookies in a white dish.

    FOR ALL MY FAVORITE BAKING TOOLS INCLUDING THOSE USED TO MAKE THIS RECIPE, CHECK OUT MY BAKING RESOURCES PAGE!

    Looking for more Chocolate Chip Cookie recipes? Give these a try:

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      Jacques Torres Chocolate Chip Cookies Recipe
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      Salted Brown Butter Chocolate Chunk Cookies
    • Large chewy chocolate chip cookie that stays chewy after cooling.
      My BEST Chocolate Chip Cookies
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    milk chocolate chip toffee cookies on a round cooling rack with ingredients around it

    Chewy Chocolate Chip Cookies with Buttery Toffee Chunks

    I created a version of Milk Chocolate Toffee Cookies filled to the brim with large hunks of good quality milk chocolate and melty pools of homemade toffee. Making your own toffee requires a few extra minutes but is so worthwhile!
    Print Recipe Pin Recipe Rate Recipe
    Prep Time: 15 minutes minutes
    Cook Time: 10 minutes minutes
    Chilling Time: 2 hours hours
    Total Time: 2 hours hours 25 minutes minutes
    Course: All Recipes, Dessert, Snack
    Cuisine: American
    Keyword: chocolate chip cookies with toffee, homemade toffee, how to make buttery toffee, how to make homemade toffee, toffee chocolate chip cookies
    Servings: 18 servings
    Calories: 344kcal
    Author: Kimberlee Ho
    US Customary - Metric

    Ingredients

    • 1 ½ cups toffee bits
    • brown butter from 1 cup unsalted butter
    • 1 ¼ cup granulated sugar
    • 1 large egg room temperature
    • 2 large egg yolks room temperature
    • 1 ½ tablespoons vanilla extract
    • 2 ½ cups all-purpose flour
    • 1 teaspoon baking powder
    • 1 teaspoon baking soda
    • 1 teaspoon kosher salt
    • 1 cup milk chocolate baking bars chopped, plus more for tops
    • flaky sea salt sprinkling on top, optional
    US Customary - Metric

    Instructions

    • Prepare the toffee.
      1 ½ cups toffee bits
    • Immediately pour onto the prepared sheet pan and quickly spread into a thin layer. Allow to cool while you prepare the cookies.
    • Once cool, break up into small pieces with your hands or by gently banging with a rolling pin or mallet. Be gentle, as the pieces break easily and will fly all over your kitchen if hit too hard. Set aside until ready to use in the cookies.
    • Brown the butter in a medium skillet set over medium-low heat.
      brown butter
    • Pour the contents of the skillet into a heatproof bowl, scraping the bottom of the skillet with a heatproof spatula to get all the browned bits. Cover and place in the fridge for 60 minutes.
    • If you keep the browned butter in the fridge longer than an hour or so, remove it from fridge about 30 minutes before making the cookies to allow it to soften a bit before using.

    Make the Cookie Dough:

    • In the bowl of a stand mixer, add the chilled browned butter and granulated sugar.
      1 ¼ cup granulated sugar
    • Beat on medium speed until well combined and light in color, about 2-3 minutes.
    • Stop the mixer and scrape down the sides and bottom. Add the egg, egg yolks and vanilla. Mix on medium speed for 1 minute.
      1 large egg, 2 large egg yolks, 1 ½ tablespoons vanilla extract
    • Stop and scrape the sides and bottom of the bowl.
    • Then add the flour, baking powder, baking soda and salt.
      2 ½ cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, 1 teaspoon kosher salt
    • Turn the mixer on low and mix until just combined and no dry spots of flour appear in the batter, about 30-45 seconds.
    • Stop the mixer and scrape the sides and bottom of the bowl then add the chopped milk chocolate and toffee pieces.
      1 cup milk chocolate baking bars, 1 ½ cups toffee bits
    • Turn mixer on low and stir just until combined, about 30 seconds.
    • Line a baking sheet with parchment paper.
    • Using a ¼ cup (2 ounce) ice cream scoop, scoop the dough and place on the lined baking sheet. You can place them close together.
    • Gently press additional chopped milk chocolate and toffee pieces into the tops of each portion of cookie dough.
    • Place the baking sheet in the freezer for 30-60 minutes.
    • Meanwhile, preheat the oven to 375ºF (190ºC) and line a second baking tray with parchment paper.
    • Remove the cookie dough from the freezer and place 6 cookies on the second baking tray, spacing at least 2 inches apart, as these cookies will spread a good amount.
    • Place the first baking sheet back in the freezer. Bake the cookies for 12-14 minutes, rotating the baking tray halfway through.
    • Remove from the oven and, using a large cookie cutter or the rim of a small bowl turned upside down, place around the edges of the cookies.
    • Move the cookie cutter or bowl in a circular motion around the edges of the cookie to form it into a circle, as these cookies tend to spread a good amount and lose their shape while baking.
    • Sprinkle with sea salt, if using.
      flaky sea salt
    • Allow the cookies to cool on the tray while you bake the rest of the cookies, repeating the process of baking one tray at a time.
    • Allow the cookies to cool completely before eating or storing

    Notes

    • Once cookies have cooled completely, store in an airtight container for up to 7 days
    • Cooled cookies may be frozen for up to 3 months. Place cookies in a single layer on a baking sheet and freeze for at least an hour. Place frozen cookies in a freezer-safe storage bag and put back in the freezer. Thaw at room temperature or by placing in the microwave and heating at 50% power for 1 minute or until desired temperature has been reached

    Nutrition

    Serving: 1serving | Calories: 344kcal | Carbohydrates: 38.9g | Protein: 3.7g | Fat: 19.1g | Saturated Fat: 11.6g | Cholesterol: 73.8mg | Sodium: 290.6mg | Fiber: 0.8g | Sugar: 24.6g
    Did you make this recipe?Tag @kickassbaker on Instagram so I can see!

    Filed Under

    Chocolate ChipIntermediateChocolate
    « Sugar Cookie Bars
    Soft-Baked Cinnamon Toast Crunch Cookies »

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      4.72 from 7 votes (5 ratings without comment)

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      Comments

    1. simon andrew

      June 19, 2020 at 5:51 am

      5 stars
      This is an amazing recipe

      Reply
      • Kim

        June 21, 2020 at 7:56 pm

        So glad you like them!! I love them, too 🙂

        Reply
      • Jennifer

        November 26, 2024 at 2:55 pm

        5 stars
        My daughter has made this a few times. So good! It is my favorite!

        Reply
        • Kimberlee Ho

          November 30, 2024 at 12:51 pm

          So happy to hear that!

          Reply
    2. Tasia ~ two sugar bugs

      July 03, 2020 at 6:30 pm

      Toffee in cookies is always such a treat! Thanks for teaching us how to make our own toffee, I'm sure that makes these cookies even more delicious!

      Reply
      • Kim

        July 04, 2020 at 2:17 pm

        So glad you appreciate that aspect of these cookies, Tasia! The homemade toffee is so good in here.

        Reply
    3. Jamison

      July 29, 2020 at 11:09 pm

      Mine didn’t look like this or spread that much I’m trying to figure out what went wrong. I was really looking forward to this cookie. 😞

      Reply
      • Kim

        August 06, 2020 at 7:40 pm

        Hmmm... I hope they come out better next time for you!

        Reply
    4. Colleen

      August 19, 2020 at 3:30 pm

      Great cookies! But I’ve made them twice now and both times my butter and sugar separate before the toffee turns brown. I’ve tried everything (mixing, wisking) but can’t get the two incorporated back together. Once cooled I just use the sugar and the little bit of butter thats solidified. Am I cooking it too long ? Or not long enough ? My family loves this recipe and I’d love to perfect the toffee part of it! Thank you.

      Reply
      • Kim

        August 19, 2020 at 4:10 pm

        Hi Colleen! I'm so glad you like them!! They're so delish! The butter and sugar separating is pretty common. Make sure your stovetop burner is set to low or medium-low, at least in the early stages of melting to ensure the butter and the sugar melt evenly. If the heat is on too high, the butter can melt quicker than the sugar and it'll separate. And, be sure to stir it constantly. It could also be from the humidity. If you live in a really hot area, that could be contributing. I hope that helps! And good luck next time!!!

        Reply
    5. C M

      April 21, 2023 at 2:47 pm

      Hi Kim can't wait to try this recipe but have a question can I use the caramel squares? Do I just cut them in half and put in the dough?

      Reply
      • Kimberlee Ho

        April 28, 2023 at 11:24 am

        Hi! I haven't tried that so I don't know for sure how that would work. I hope you try it! Let me know if it works for you!

        Reply

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