Chocolate and toffee is a classic pairing. Heath bars, which are also THE best ice cream topping, are the perfect example. This recipe for toffee chocolate chunk cookies is almost like a Heath bar in cookie form! To make these cookies, I actually used to buy a bunch of Heath bars and chop them up to get toffee pieces, but now Heath makes toffee bits that you can buy in an 8 oz bag! It’s like they knew we all needed them for cookies!
So now, these cookies couldn’t be easier to make! First you will melt the butter and then combine that with your granulated sugar and brown sugar. It’s okay if the butter isn’t fully incorporated into the sugar and you see a little bit of separation. Just combine as much as you can. Once that is combined, add your eggs one at time until the batter has lightened in color and fully combined.
Then you’ll add in the vanilla. Once that is stirred in, slowly mix in the dry ingredients with the mixer on low. Continue to mix until the cookie dough has formed.
Using a rubber spatula or wooden spoon, stir in the chocolate chunks and toffee pieces. Once your mix-ins are incorporated, set the dough aside and let it rest for at least an hour. This will help thicken the dough and keep your cookies from spreading too much. Then form the dough into about 21 equal sized cookies. Do not flatten the cookie dough balls. Sprinkle them with flaky salt and then bake for 8-10 minutes on 375F.
Let them cool on the pan for a few minutes before transferring them to a wire rack to cool completely. You want the centers to be gooey still when they come out of the oven, so it helps to let them set up a bit before trying to move them. Enjoy straight out of the oven or wait for them to cool! But if you are like me, you will not wait for one of these toffee chocolate chunk cookies to cool before taking a big old bite!
A note on the chocolate – you can use semi-sweet, bittersweet or a combination of the two in your cookies. Chips, chunks, and disks all work. I tend to use what I have on hand, but I never go sweeter than semi-sweet because the toffee already has a lot of sweetness. The salt on top will help temper that a bit, but I would definitely recommend sticking with a darker chocolate.
Another great thing about this cookies is that they use the same base recipe as my Chewy Chocolate Cherry Cookies! So you can double the recipe and then right before you add in your mix-ins, you can divide the dough in half to make a batch of each! It’s perfect for bake sales, holidays, and everything in between. You get two different flavors of cookies without a lot of additional work!
Toffee Chocolate Chunk Cookies
Ingredients
- 1 stick unsalted butter melted
- 1 cup dark brown sugar
- 1/3 cup granulated sugar
- 2 large eggs room temperature
- 2 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp kosher salt
- 1 8 oz bag toffee pieces (like Heath)
- 2 cups semisweet chocolate chunks can also sub bittersweet (or use a mix!)
Instructions
- In the bowl of a stand mixer or using a hand mixer on medium speed, combine the melted butter, brown sugar and granulated sugar until combined.
- Add the eggs, one at a time, scraping down the sides and bottom of the bowl after each addition. Beat on medium until fully incorporated.
- On low, beat in the vanilla extract.
- With the mixer on low, slowly add in your dry ingredients (flour, baking soda, salt) until a dough forms.
- With a wooden spoon or rubber spatula, incorporate the chocolate chunks and toffee pieces.
- Cover with plastic wrap or a kitchen towel and rest the cookie dough for at least 1 hour, this helps the flour to absorb some the moisture and thicken your dough, which will keep your cookies from spreading too much.
- Preheat the oven to 375F.
- Scoop the cookie dough into about 21 equal sized cookies. If you are using a kitchen scale, each cookie should be about 65 grams. Place the cookie dough balls on a parchment lined baking sheet a few inches apart, as they will spread a bit. Do not flatten the cookies.
- Sprinkle some flaky sea salt over the cookies.
- Bake for 8-10 minutes, or until the edges of the cookie are set and golden brown but the center is still soft and gooey.
- Let the cookies cool for about a minute or two on the baking sheet to set up, and then use a rubber spatula to transfer them to a cooling rack.
- Enjoy warm or allow them to cool completely!
