Name: Chewy Toffee Chocolate Chip Cookies
Prep time: 1 h 15 min
Cook time: 16 min
Total time: 1 h 31 min
Yield: 18
Ingredients: 2 cups all purpose flour; 1 teaspoon baking soda; ¼ teaspoon salt; 1 cup unsalted butter, room temperature; 1 cup light brown sugar, packed; ¼ cup granulated white sugar; 2 large eggs, room temperature; 2 teaspoons vanilla extract; 200 g dark chocolate chunks from 2 full-size chocolate bars, save a bit for topping; ⅔ cup Skor toffee chips; ½ teaspoon flakey sea salt, optional

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Who doesn’t love a good chocolate chip cookie? But when you throw toffee into the mix, things get taken up a notch! These Chewy Toffee Chocolate Chip Cookies have the combination of rich chocolate chunks and the sweet crunch of toffee chips (drooling).

WE LOVE DESSERTS THAT AREN'T TOO SWEET

As someone makes desserts that are delicious without being overly sweet, I found the typical chocolate chip cookie recipe needed a bit of tweaking. So, I adjusted the sugars to make sure these cookies are rich in flavour without the toothache. They’re just the right amount of sweet, allowing the flavours of the dark chocolate and toffee to really shine through!

THE PERFECT MIX INS!

Quality dark chocolate chunks from your favourite chocolate bars and Skor toffee chips bring the perfect balance of bitter and sweet. Every bite has a deliciously chewy texture from melty chocolate goodness to the satisfying crunch of toffee.

A BANGING METHOD

This pan banging technique is from Sarah Keiffer from the Vanilla Bean Blog. A few minutes before these cookies are done, you lift the baking sheet a few inches and let it drop back onto the oven rack. This encourages them to deflate and creates those beautiful, bakery-style crinkles on top.

🧡 Why you'll love this recipe

Soo Chewy: Thanks to butter to sugar ratio and the pan banging method!
Perfectly Balanced Flavour: Not too sweet, as we’ve dialed down the sugar.
Delicious Texture: The crinkles and crunch from the pan-banging and mix-ins.
Fun to Make: Enjoy the process!

✨ Kitchen equipment

Hand or stand mixer
Mixing bowls
Kitchen scale (I like to weigh out most of my ingredients for accuracy, I also think it’s more efficient when measuring things out over measuring cups!)
Parchment paper
Baking sheet
Oven mitts (a must for pan banging)
Wire cooling rack

🥚 Ingredients you'll need

These cookies combine simple, classic ingredients!

All-Purpose Flour: Forms the base of your cookie dough.
Butter: Always unsalted, so you can control the saltiness.
Eggs: They add moisture and help bind everything together.
Vanilla Extract: For that sweet, bakery aroma and flavour.
Dark Chocolate and Skor Toffee Chips: These are the stars of the show. Feel free to adjust the types of chocolate or toffee based on what’s available or your preference.

*These are the main ingredients. The full list of ingredients and measurements can be found at the bottom of this post!*

👩🏻‍🍳 How to make this recipe

1. Preheat your oven to 325°F (165°C). Line a baking sheet with parchment paper and set aside.

2. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.

3. In a large bowl, beat the butter, brown sugar, and granulated sugar on medium speed until light and fluffy, about 3 minutes.

4. Add the eggs, one at a time, followed by the vanilla extract. Mix until fully combined, scraping down the sides of the bowl as needed.

5. Add the flour mixture to the wet ingredients, mixing until just combined. Do not overmix.

6. Using a spatula, gently fold in the chocolate chunks and Skor toffee chips until evenly distributed throughout the dough. (Leave some chocolate chunks to the side to top off the scoops)

7. Cover the dough with plastic wrap and refrigerate for at least 1 hour (DO NOT SKIP THIS STEP!). Overnight is ideal.

8. Scoop out dough to form 2 inch balls (around 3 tablespoons). Space the scoops about 3-4 inches apart on the baking sheet. (They spread a lot, I had 6 cookies in one sheet)

Bake for a total of 16 minutes if using the pan-banging method: After 10 minutes of baking, open the oven and, using oven mitts, lift the baking sheet and bang it down on the oven rack a few times. This will cause the cookies to deflate and create crinkles (credit to Sarah Keiffer’s technique from the Vanilla Bean Blog!). Repeat the banging step after 3 minutes and then bake for 16 minutes in total.

9. If you choose to skip the banging step (cookies will be less chewy in the middle), bake the cookies for a total of 18 minutes.

(Optional) Sprinkle flakey sea salt on each cookie while still hot.

10. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

☝🏻 Tips and tricks

Chill the Dough: This is non-negotiable for preventing too much spread.

Don’t Overmix: Keep the stirring to a minimum once the flour is added.

Use Room Temperature Ingredients: This ensures everything mixes evenly.

Pan-Bang for Perfection: Follow the timings carefully for those perfect crinkles.

How do I ensure my cookies are chewy and not crispy?

To keep your cookies chewy, make sure not to overbake them. Pull them out of the oven when they are just barely brown on the edges and still soft in the center. They will continue to cook slightly as they cool on the baking sheet. Also, the dough’s chilling process helps prevent the cookies from spreading too much and becoming too thin, which can contribute to a crispier texture.

Is it necessary to chill the dough, and why?

Yes, chilling the dough is crucial for this recipe. It allows the flavours to meld together and prevents the cookies from spreading too quickly in the oven, which helps maintain a thicker, chewier texture. For the best results, chill the dough for at least an hour or, ideally, overnight. This waiting period can be a test of patience, but it’s well worth it for the perfect chewy texture.

What if I don’t have dark chocolate chunks?

No problem! You can use any type of chocolate you have on hand. Milk chocolate or semi-sweet chocolate chips are both great alternatives. You can also chop up any chocolate bar into chunks. The key is to use good quality chocolate for the best taste.

How can I store this?

Store these cookies in an airtight container at room temperature for up to 5 days, or freeze them for up to 3 months. Just make sure they’re completely cool before storing (no one likes a soggy cookie!).

And that’s it! Happy baking!

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Chewy Toffee Chocolate Chip Cookies