The addition of toffee makes these Chocolate Toffee Cookies pop, but the brownie-like texture is what sets them apart from other cookies. They have a crackly top with a moist and rich interior, studded with chocolate chips and toffee bits.
Brownie-like Cookie Dough
I hesitate to call this cookie dough, because it's really more like a brownie batter than dough! It's very wet, but will still hold a slight ball shape. When they bake, the cookies will spread out a lot. You'll get a crisp exterior and chewy, moist middle.
On Toffee Bits
I tried making these cookies with homemade toffee chopped into bits, and while it was delicious, the store-bought bits seem to work better in these cookies. Both types will melt, but the store-bought ones are more uniform in size, so you won't get an oozing puddle of toffee in the center of a cookie. (Not saying that's bad, just a different cookie! :))
Making the Chocolate Toffee Cookies
After preheating your oven to 350°F (177°C/gas mark 4), you'll melt the butter and chocolate together. You can melt them together in a double boiler, or in the microwave on 50% power. With the microwave, be sure to work in short bursts, stirring in between. Start at 30 seconds and work down to 10 seconds at a time if needed. This will prevent the chocolate from burning.
Let the chocolate and butter cool for a few minutes. Meanwhile, beat together the egg, brown sugar, baking powder, salt and vanilla in a separate bowl. Stir in the cooled chocolate mixture until well combined.
Once everything is smooth, stir in the cocoa mixture until fully combined. Then, add the flour and stir until just combined.
Last, fold in the chocolate chips and the toffee bits until they are well distributed through the batter. You'll then scoop tablespoon-sized mounds onto a prepared baking sheet and bake for about 11 to 12 minutes.
When done, the cookies will still be very soft inside, but with a crackly exterior. They will easily overbake, especially if your pan is dark-colored, so keep an eye on them. The internal temperature of the cookies should be around 180°F (82°C).
Other Recipes You Might Like
- These Chocolate Madeleines are also rich and chocolatey, but with a cake-like texture
- Fudgy Brownies are cocoa-based brownies with an incredibly gooey texture
- These Chewy Butterscotch Cookies are delicious and soft all the way through
Did You Try This Recipe?
I would love to hear if you gave this recipe a try! How did you like the toffee bits? They were my kids' favorite part! Please leave me a star rating or a review below, I would truly appreciate it!
Chocolate Toffee Cookies
- Microwave safe bowl or double boiler for melting chocolate
- Mixing bowls
- Spatulas or mixing spoons
- Cookie scoop or tablespoon
- Baking tray (preferably light-colored)
- Parchment paper (recommended)
- Stand mixer (optional)
- 114 g bittersweet chocolate - coarsely chopped for easier melting
- 14 g unsalted butter (1 Tbsp)
- 85 g brown sugar (packed ⅓ cup)
- 1 large egg
- ⅛ tsp fine grain salt
- ¼ tsp baking powder
- 1 tsp vanilla extract
- 30 g cocoa powder (scant ¼ cup) - preferably Dutch-processed
- 15 g all-purpose flour (2 Tbsp)
- 75 g toffee bits (about ½ cup)
- 75 g chocolate baking chips (about ½ cup)
- Preheat the oven to 350°F (177°C/gas mark 4).
- Line a baking tray with parchment paper.
Make the Cookie Batter (it's more of a batter than a dough!)
- In a double boiler or a microwave safe bowl, melt the chocolate and butter together. If you are using the microwave, be sure to run it at 50% power, in short bursts. Run it for 30 seconds at a time, stirring in between, with the run time going down to 20 seconds and then 10 seconds as you go.
- Set the chocolate mixture aside to cool.
- In a large sized bowl, beat the egg and brown sugar together, and then add the baking powder, salt, and vanilla extract.
- Stir in the cocoa powder until everything is fully combined.
- Stir in the flour just until you can't see any more flour.
- Add the toffee bits and chocolate chips and fold in until they are evenly distributed.
- With a cookie scoop or a tablespoon, portion the batter into little mounds on your prepared baking tray. Be sure to leave about 2" of space in between, because they will spread a lot.
- Bake the cookies for 11 to 12 minutes. If you are baking on a dark-colored tray or on nonstick aluminum foil, this time will probably be reduced by a few minutes, so keep an eye on them.
- The cookies will still be soft in the middle when done, but will have a crisp top. The internal temperature should read around 180°F (86°C).
- Keep these cookies in an airtight container at room temperature.
- They will keep for about a week or so. The crisp outside will soften as the days go on. You can also freeze these cookies in an airtight container.