These have become one of the most requested recipes from clients, and by popular demand, is now one of the standards in my celebratory cookie gift box to clients! These are also one of my son’s favorite cookies as well (oddly enough, my kids don’t really like cookies, so this is a big deal!).
What makes these so tasty is the little crunch from the toffee, the crispiness around the edges and the chewiness in the center and inside. They are a little trickie to get just right because you can’t see any browning on them when they’re in the oven as they’re already dark from the chocolate, so it’s easy to over cook them. The secret is to take them out of the oven when they still look underdone but you notice the little toffee chips are melted in some of the cookies. Enjoy!!
Chocolate Toffee Chip Cookies
Preheat oven to 375 degrees.
- 1 cup butter (2 sticks)
- ¾ cup each brown sugar (packed) and white sugar
- 2 large eggs
- 1 teaspoon vanilla
- 2 cups flour
- ½ teaspoon salt
- ½ cup cocoa
- 1 teaspoon baking soda
- 2 packages (8-oz) Heath English toffee bits
Beat butter, vanilla and sugars together until light and fluffy. Add eggs and beat well. Gradually add flour, salt, baking soda, and cocoa until well combined. Stir in toffee bits. Drop or scoop into ½”-1” spoonful’s onto a parchment covered cookie sheet.
Bake for approximately 8 minutes until just starting to look cooked around the outside and beginning to bubble but still appearing a little undone in the center. Let cool for a few minutes, then place on a cooling rack to cool completely.
Recipe Credit: Hershey’s Heath Bits O’ Brickle Baking Chips, Toffee Bits