These soft and chewy Chocolate Toffee Chip Cookies are just like eating a Skor chocolate bar wrapped up in a cookie! The combination of creamy chocolate and the crunch from the bits of buttery toffee pieces is just perfect.
Growing up, Skor bars were my favorite chocolate bar. The rich toffee flavor mixed with milk chocolate? Yes, please! Those chocolate bars were the inspiration for these Chocolate Toffee Chip Cookies. The edges are perfectly chewy and the middle is soft and slightly crunchy. The Skor bits just melt a little bit while the cookies bake but still retains its crunch. There’s absolutely nothing that you won’t love about these cookies! With every bite, you get a mouthful of chocolate and toffee. 😉
These cookies are very similar to a typical chocolate chip cookie but has the added flavor of toffee. The recipe only uses brown sugar which really adds to the flavor! The most important step you can’t skip is to chill the dough for 20-30 minutes before making the cookies. Yes, I get it. Chilling cookie dough annoys me, too but you NEED to do it. I promise it’ll be worth it! The chilling will prevent the cookies from spreading into thin pancakes because of the melted butter that’s used in this recipe. Go ahead, crank up the music, wash the dishes you dirtied up and have a kitchen dance party while you wait. 😉
Also, don’t over-mix the batter or else the cookies will turn out cakey. You want them to be super chewy! These cookies will last up to 3-5 days in an airtight container.
Freeze Unbaked Chocolate Chip Toffee Cookie Dough
You can freeze pre-shaped cookie dough balls! Roll out your cookie dough balls and place them on a cookie sheet and freeze for 30 minutes. Once the dough balls have hardened you can transfer them to a large zip lock bag or an airtight container and store for 3 months.
To bake the frozen cookie dough balls, follow the recipe’s instructions. Bake for 10-11 minutes, or until the edges have set but the centers are still gooey.
How To Freeze Baked Chocolate Chip Toffee Cookies
Place the cookies in an airtight container with parchment paper between the layers. When ready to serve, transfer to the refrigerator to chill overnight. Reheat in the microwave or oven at 350°F for 5 minutes before serving.
INGREDIENTS
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1/4 teaspoon baking powder
- 1 cup unsalted butter; melted
- 1 1/2 cups brown sugar
- 1 large egg
- 1 egg yolk
- 1 tablespoon vanilla extract
- 1 cup Hershey’s Skor chips
- 1 cup mini chocolate chips
INSTRUCTIONS
- In a medium sized bowl, add flour, baking soda, kosher salt and baking powder. Whisk well to combine, then set aside.
- In a stand mixer fitted with the paddle attachment, add the melted butter and brown sugar. Mix until combined then let it stand for 5 minutes.
- Add egg, egg yolk and vanilla extract to the batter and mix until well combined.
- Add in the flour mixture and mix on low until combined, scraping at the edges. Make sure it is well combined, but do not over-mix. Add in the mini chocolate chips and Skor bits, and fold with a spatula until they are completely combined evenly in the dough.
- Chill the dough in the refrigerator for 30 minutes so the butter can firm up.
- Preheat the oven to 375 degrees F. Prepare cookie sheets with parchment paper or silpat mats and set aside.
- Using a cookie scoop, place cookie dough 2 inches apart on the cookie sheets. Lightly press down on each cookie dough ball and bake for 8-10 minutes until the edges of the cookies are a light golden brown. Let cookies cool in on the baking sheet for 5 minutes before transferring to a wire cooling rack.
Chris
September 29, 2023Excellent recipe. I didn’t have any chocolate chips so I substituted Butterscotch chips and it turned out amazing.
Amy
October 16, 2023So happy you loved them! 🙂 Love the butterscotch sub. I bet they turned out amazing!
Chasity Pearson
September 6, 2023I made these today & they turned out perfectly! I needed it to be a certain amount so I weighed my dough in grams then divided by how many cookies I need. I’m ocd and like my cookies to be exact same size 😂
Thank you for this delicious recipe that I’ll use again!
Amy
September 6, 2023So happy you enjoyed these, Chasity! 🙂 Oh, I love my kitchen scale. I’m sure people would label me ocd as well if they knew all the things I use it for. Haha!!
Brit
October 5, 2023What was the scale weight per cookie 😉
Jj
August 14, 2023Can I make this dough the night before instead of just an 30 minutes in fridge
Amy
September 4, 2023Yes, you can. Just give it 10-15 min to thaw on the counter! Enjoy 🙂
Christina
April 17, 2022Good flavor but dry and they didn’t spread, stayed in the original shape
Amy
September 8, 2022I’m sorry, Christina. Not sure what went wrong! I often make these and haven’t come across dry dough. The melted butter is what helps them spread. Hmm! I hope you have better luck next time. 🙂
Molly
November 23, 2021How many cookies does this recipe make? I need a specific amount for a cookie exchange.
Amy
November 27, 2021You’ll get about 35 cookies. Odd number, I know! 😉 Enjoy!
Tia
December 20, 2021Hi Amy I have a question do I use 2 eggs for this cookie recipe?
Amy
January 2, 2022I’m sorry, Tia. I’m not sure how I missed your question. You use one whole egg and just the yolk of another egg. Hope that helps!
Catherine
September 30, 2021You mention in your description that the recipe uses both brown and white sugar, but I don’t see white sugar listed anywhere in the ingredients or instructions. Should white sugar be added and, if so, how much! Thanks!
Amy
September 30, 2021Thanks for catching that, Catherine! It’s fixed. 🙂 Only brown sugar is used.