Toffee Chocolate Chip Cookies Recipe

These Toffee Chocolate Chip Cookies are a next-level twist on the classic, with crushed Heath bar bits folded into the dough and a sprinkle of flaky sea salt on top for balance and flair. Whether you’re baking for a cookie exchange, a weekend treat, or just because Tuesday needs cookies, this recipe will quickly become your go-to.

Prep Time 15

Cook Time 25

Total Time 40

Servings Cookies

Author Heather

Equipment

Ingredients

1 cup unsalted butter 2 sticks, room temperature
1 ⅓ cups brown sugar light or dark, packed
½ cup white sugar
2 large eggs
2 tsp vanilla extract
3 cups all-purpose flour
½ tsp baking soda
12 oz semi-sweet chocolate chips
8 oz Heath Bar Toffee Bits
sea salt optional

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Instructions

Preheat oven to 325ºF. Line 2 large baking sheets with parchment, set aside.
In the bowl of a stand mixer fitted with the paddle attachment, add the butter, brown sugar, and white sugar. Beat on medium speed until light and creamy, about 2 minutes. Add the eggs and vanilla and beat to incorporate.
Add the flour and baking soda and beat just until incorporated. Pour in the heath bits and chocolate chips and use the lowest speed to mix into the cookie batter or fold in with a spatula.
Use a hinged scoop for uniform cookies or drop by tablespoon. Space the cookies 2 inches apart and sprinkle with a pinch of sea salt.
Bake 23-25 minutes. The cookies will look a little underdone in the center, that's OK, remove and cool on a wire rack. Repeat with any remaining cookie dough. Cool completely before storing.

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