Chewy Chocolate Chip Toffee cookies are stuffed with milk chocolate, toffee bits and hazelnuts. It’s chocolate chip cookies on a whole new level!
Toffee and I are having a moment. I find myself gravitating towards recipes that include toffee bits or chopped up chocolate-toffee bars; I keep asking for caramel or toffee syrup at the coffee shop and I have a HUGE craving for the toffee gelato we had on vacation a while ago. So, when I came across this milk chocolate chip cookie recipe in my old recipe clippings, of course I wanted to toss in the Heath Toffee Bits I had in the cupboard. And I am REALLY glad I did! They added more caramel-buttery-toffee flavor and some extra chewy texture! What’s not to love about that?
How many chocolate chip cookie recipes do you have? I seem to collect them, like people collect stamps, which is odd, because I typically only use 3 or 4 standby recipes. But they are all a little different, with different proportions of ingredients, different kinds of chocolate and nuts or no nuts. Someday, when I have some more free time, maybe I will do a little bake-off contest with a bunch of them and see if there are any that are a lot better than my go-to chocolate chip cookie recipes.
Even though these are called Chocolate Chip Toffee Cookies, they really fall into the category of traditional chocolate chip cookies. They have a flour, sugar, brown sugar, butter base like you would expect to find in a chocolate chip cookie. So what’s the big difference? One difference is the brown sugar. Many chocolate chip cookie recipes have equal amounts of white and brown sugar. These have four times the amount of brown sugar as compared o white sugar. This mens your cookies are going to be EXTRA chewy and have a deeper, caramel flavor. YUM! YUM! YUM!
The second difference is the toffee bits. Like I mentioned…toffee and I are best buds right now. Adding toffee bits to the batter means your cookies have little nuggets of golden goodness scattered throughout, that increases that caramel flavor. If you want a little extra chocolate flavor, you can use the milk chocolate toffee bits in place of the plain bits of brickle toffee bits. They both taste amazing!
The last two things that set these Chocolate Chip Toffee Cookies apart from the rest are the nuts and the chocolate. I am guessing your go-to chocolate chip cookie recipe uses semisweet chocolate chips. This one calls for milk chocolate chips, which means it’s a little lighter chocolate flavor, so it lets that toffee flavor shine. You can certainly sub any type of chocolate, it all depends on how intense you want that chocolate flavor to be. And the last thing is nuts, which can be sort of controversial in the chocolate chip cookie world. Some people LOVE nuts in their cookies, while others would never dream of putting nuts in theirs. This recipe uses nuts, and to make it even a little more different, they’re hazelnuts. Hazelnuts have a bit of a buttery texture to them, which makes them the PERFECT addition to these. Again, if you have pecans or walnuts in your pantry and don’t feel like making a trip to the store, you can easily substitute those. Just always remember, using these alternative ingredients won’t effect whether or not the cookies turn out, but they DO impact the flavor…not in a bad way though.
So let’s add to your collection of chocolate chip cookie recipes and bake up some of these chewy-buttery-toffee-caramel-chocolate-nut-filled cookies! I want YOU to have a moment with toffee too! Happy Baking!
Tips and Tricks for Your Best Baking:
- Have butter at room temperature.
- Measure flour by spooning into measuring cup and leveling off with a straight edge; don’t scoop flour directly into measuring cup or your flour will be packed down and you will have too much.
- When measuring brown sugar, pack it firmly into measuring cup.
- Chop nuts evenly.
Yields 20 cookies
15 minPrep Time
10 minCook Time
25 minTotal Time
- 1 cup butter, softened
- 1 cup brown sugar
- 1/4 cup sugar
- 2 eggs
- 1 tablespoon vanilla
- 2 1/3 cups flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 (11.5oz) package milk chocolate chips
- 3/4 cup chopped hazelnuts or pecans
- 1/2 cup toffee bits
- Heat oven to 350 degrees F. Line baking sheet pans with parchment paper; set aside.
- In large bowl, beat butter, brown sugar and sugar until creamy. Add eggs and vanilla; beat until well blended.
- Add flour, baking powder, baking soda and salt. Mix on medium speed, scraping bowl often, until well mixed.
- Stir in chocolate chips, pecans and toffee bits.
- Place 1/4-cupfuls of dough onto prepared baking pan, 3 inches apart. Flatten dough slightly until cookies measure 2 inches in diameter. Bake at 350 degrees F. for 10-12 minutes, until golden brown. Let cool 3 minutes on pan. Remove from pan and cool completely.