Toffee Chocolate Chunk Cookie

This is my go to base chocolate chip cookie recipe. Depending on what I want to add, I alter it slightly but if you’re looking for a good chewy chocolate chip cookie recipe that won’t let you down, this one is a favorite. I even used a variation of this recipe for my Bourbon Cherry Cookies.

This toffee chocolate chip cookie has a great caramel chocolate flavor and it’s the perfect cookie to sandwich a scoop of ice cream in between! It’s thick and chewy and hard to eat just one so using it for ice cream is just one great way to eat two at once LOL.

If you’d rather save them for a treat over time rather than devouring them all, they can stay in a air tight container in the fridge for up to 2 weeks. Or you can freeze the cookie dough balls and keep them in a freezer safe container and bake a couple off whenever you get a cookie craving! They’re good in the freezer for a month.

Toffee Chocolate Chunk Cookies

  • 2 sticks of unsalted butter
  • 2 ½ cups all purpose flour
  • 3 tsp baking powder
  • ¾ tsp salt
  • 1 ½ cups light brown sugar
  • 3 tbsp granulated sugar
  • 1 egg
  • 1 egg yolk
  • 1 tbsp vanilla extract
  • 1 tbsp plain Greek yogurt
  • 1 bar chopped up toffee chocolate (I used Endangered Species Toffee Chocolate)
  • ½ cup dark chocolate chips
  • Optional: Flaked Sea Salt
  1. Melt the 2 sticks of butter and let sit to cool to room temperature.
  2. While the butter is cooling, mix together the flour, baking powder, and salt.
  3. In a medium sixed bowl use a hand mixer to mix the sugars and butter together for a minute or two. It will look really buttery, but that’s normal. Add the egg, egg yolk, vanilla and yogurt and mix until incorporated. Mix in the flour until just incorporated. Stir in the toffee chocolate and chocolate chips.
  4. Chill the dough It’s really important to chill the dough to have a thick chewy cookie. You can put the dough in the fridge for 4 hours or overnight OR if you’re really wanting cookies asap you can scoop the cookies into 2 tbsp cookie balls, place on a parchment lined sheet pan, and place in the freezer for 1-2 hours.
  5. Bake Preheat the oven to 350°F and line a baking tray with parchment paper. When you take the chilled dough out, use a spoon and scope two tbsp to roll the dough into a ball. If the dough is too hard to scoop out, let it sit on your counter for 5 minutes and then scoop! Bake the cookie dough balls for 10-12 minutes. Take them out of the oven and let sit on the baking sheet for a minute or two before putting on a cooling rack.
  6. If you’re adding sea salt, sprinkle a pinch over the cookies while they’re on the cooling rack. Enjoy!

If you make this recipe, comment below and tag me on Instagram so I can see you delicious bake.

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