Salted Toffee Chocolate Chip Cookies

When I first showed a glimpse of these Salted Toffee Chocolate Chip Cookies on Instagram, I received a flood of messages asking for the recipe, and I understand why: they are SO GOOD! This is like a chocolate chip cookie on steroids because the rich butterscotch flavour is taken up a few notches by adding toffee bits right into the cookie dough! They are super chewy and the sweet and salty flavour is addictive and so delicious.

WHY YOU WILL LOVE THIS RECIPE

• Easy cookie recipe - this cookie recipe is easy to make because you don't need an electric mixer. You can simply make them with a spatula in a large mixing bowl.

• Chewy chocolate chip cookies - these chocolate chip cookies are so chewy thanks to the extra toffee bits and they have the most delicious crisp, caramel-y edges.

• Toffee pieces - I like to use SKOR bits in the cookie dough, but you can use another variety or make your own if you have the time!

INGREDIENTS FOR SALTED TOFFEE CHOCOLATE CHIP COOKIES

• Unsalted butter - soft butter adds incredible flavour and helps build some structure during the creaming step for crisp caramelized edges. Pull it out at least 2 hours before baking so it is softened to room temperature.

• Brown sugar - the molasses in brown sugar gives these cookies a toffee-like flavour to complement the toffee pieces that are going in!

• Granulated sugar - this recipe uses both brown sugar and white granulated sugar. The white sugar will help them crisp up for crunchy edges.

• Pure vanilla extract - vanilla will elevate the butterscotch flavour and it is really important in this recipe. I like this Madagascar Bourbon Vanilla extract.

• SKOR toffee pieces - I use SKOR bits which have a light coating of milk chocolate and are made with real butter. If you can't find SKOR brand, you can use another brand or make your own. Just look at the ingredients and make sure it is made with real butter and not hydrogenated fat.

• Dark chocolate chips - I use 70% chocolate chips for a rich chocolate taste. You can use any kind you like.

• Sea salt - this is optional but I highly recommend sprinkling a little bit of flaky sea salt on top of the dough balls before and after baking! It really elevates the flavour and is a sweet & salty dream! I like Maldon Sea Salt Flakes for this.

STEP BY STEP INSTRUCTIONS

• STEP 1). Cream butter and sugar. Beat together the soft butter with brown sugar and granulated sugar until smooth and a bit fluffy. It will look more like wet sand than a pale and aerated mixture.

• STEP 2). Mix in egg. Add the egg mix until well combined. Mix in vanilla.

• STEP 3). Add dry ingredients. Mix in the baking soda and salt. Then, sprinkle in the flour mixture and fold it in until mostly combined, but a few streaks of flour still remain.

• STEP 4). Add chocolate and toffee. Fold in chocolate chips, then lastly fold in the toffee pieces until just combined.

• STEP 5). Chill the dough. Cover the dough in the bowl and refrigerate for 1 hour.

• STEP 6). Bake. Scoop mounds of dough and roll into smooth balls. Place them on lined baking sheets and top with flaky sea salt. Bake for 10-12 minutes until golden and still soft in the middle.

EXPERT BAKING TIPS

• Measure the flour accurately to ensure you get the right texture. Too much flour will makes them dry and crumbly, and too little will cause them to spread excessively.

• Use a trigger-release ice cream scoop to portion these cookies for even baking and roll the dough portions into smooth balls for a uniform shape.

• Let the baked cookies sit on the baking sheet for 2-3 minutes before transferring them. They are delicate while still warm from the molten toffee so they need a few minutes to set up.

RECIPE FAQ

What type of toffee pieces should I use in Salted Toffee Chocolate Chip Cookies?

You can use your favourite brand. My go-to is SKOR bits because they are made with butter and they have a thin coating of milk chocolate that makes them extra delicious!

What type of sea salt do you use for baking?

I use fine sea salt or regular table salt for the dough because it distributes more evenly and dissolves easier. For topping, I like to use flaky salt and Maldon Sea Salt Flakes are my favourite.

Do I need to chill the dough?

I highly recommend chilling this cookie dough since it will help with the texture and it controls the spreading. The added toffee pieces will contribute additional sugar to the dough and cause it to spread more, so chilling will allow the flour to fully hydrates so the cookies don't spread excessively. Chilling will also help with the chewy texture.

How do I store salted toffee chocolate chip cookies?

These cookies are best stored at room temperature in an airtight container for up to 1 week.

If you love cookies, check out these recipes!

Salted Toffee Chocolate Chip Cookies

Soft and chewy chocolate chip cookies with toffee bits and flaky salt! They're crisp on the edges, soft in the middle and full of sweet & salty flavour!

5 from 4 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 12 minutes mins

Chill Time 2 hours hrs

Servings 18 cookies

Ingredients

  

• ½ cup 113g unsalted butter softened
• ½ cup 110g packed light brown sugar
• ¼ cup 50g granulated sugar
• 1 large egg at room temperature
• 1 teaspoon 5ml pure vanilla extract
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 ⅓ cups 190g all-purpose flour
• 1 cup 170g dark chocolate chips
• ½ cup SKOR toffee bits
• Flaky sea salt for topping

Instructions

 

• Combine soft butter with both sugars in a large bowl and beat with an electric hand mixer or mix by hand using a spatula until pale and fluffy. Beat in egg until well combined. Add vanilla, baking soda and salt and mix it in well. Add the flour and fold it in until it is mostly combined but a few streaks still remain. Then, fold in chocolate chips. Add the toffee bits and fold them through the dough.
• Place a piece of plastic wrap directly on the surface of the dough in the bowl and refrigerate for 1-2 hours – do not skip this step or the cookies will spread too much.
• Preheat your oven to 350°F. Line two large baking sheets with parchment paper and set aside.
• Divide dough into 18 balls (if you try to make fewer larger cookies they will spread too much). Roll into smooth balls and place them onto prepared baking sheets spacing them 2 inches apart. Bake for 12-14 minutes until golden around the edges and still slightly gooey in the center (they will set as they cool). Let cookies cool for 2 minutes on the baking sheet and then transfer to a wire rack to cool completely.