Toffee Chocolate Chunk Cookies
Prep time
Cook time
Total time
A perfect match of salty and sweet, this Toffee Chocolate Chunk Cookie is loaded with crunchy, butter toffee and rich, dark chocolate. With a thick, soft center and slightly chewy edge this cookie is a real people-pleaser. For best result, bake this cookie with toffee made from scratch.
Created By:
Recipe type: Dessert
Serves: 24
  • 14 TBSP unsalted butter, melted
  • 1½ cups light brown sugar
  • ⅓ cup granulated sugar
  • 1½ cups all purpose flour
  • 1½ cups bread flour
  • 1¼ tsp baking soda
  • 1 tsp baking powder
  • 1 tsp kosher salt
  • 1 TBSP vanilla extract
  • 1 large egg, room temperature
  • ¾ cup toffee, roughly chopped
  • ¾ cup dark chocolate, roughly chopped
  • ½ cup extra toffee and dark chocolate bits for tops of cookies {optional}
  • Sea salt flakes for sprinkling if desired (I use Maldon sea salt flakes)
  1. In a medium sized sauce pan, melt over medium-low heat.
  2. Stir often, do not brown the butter.
  3. Remove from heat and cool slightly in a large mixing bowl.
  4. Add brown sugar, and granulated sugar.
  5. Whisk until sugars dissolve and mixture is smooth.
  6. Set aside.
  7. In a separate medium sized bowl, combine all purpose flour, bread flour, baking powder, baking soda and salt.
  8. Whisk to combine.
  9. Add the egg to the bowl with butter and sugar.
  10. Whisk just until glossy.
  11. Add vanilla extract.
  12. Whisk until combined.
  13. Add half of the dry ingredients to the butter, sugar mixture and stir with a wooden spoon until some patches of flour remain.
  14. Add the last of the dry ingredient mixture and stir until just barely combined.
  15. Fold in toffee chunks and chopped dark chocolate, being careful not to overwork the dough.
  16. Cover bowl and chill in refrigerator for 30 minutes to 1 hour.
  17. Preheat oven to 350 degrees and line two baking sheets with parchment paper.
  18. If dough becomes too hard to scoop into balls, let it sit at room temperature for a few minutes until softer.
  19. Using a large cookie scoop, place cookie dough balls two inches apart on cookie sheet.
  20. Baking for 10-12 minutes, rotating tray halfway through baking time.
  21. Optional: When you rotate the cookie sheet, place one or two chunks of toffee and dark chocolate on top of the cookie. It will melt into the cookie as it bakes.
  22. Remove from oven when edges are golden brown but centers are still soft.
  23. Cool on racks for 10 minutes before transferring to a wire rack to cool completely.
  24. Garnish with sea salt flakes if desired.
Recipe by Browned Butter Blondie at