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Toffee Chocolate Chip Cookies

Toffee Chocolate Chip Cookies

My dad loves English toffee. It’s my fallback gift for him when nothing else seems quite right. And seeing that he’s tough to shop for in the first place, he gets his fair share of toffee. Birthdays… toffee. Father’s Day… toffee. Christmas… oh here dad, I thought you’d like some more toffee! Hey, at least it’s not a tie!

So when he was couch-ridden for two weeks after a knee operation, I decided it’d be nice to sent him a box of treats. At least his boredom would be sweet. Seeing that his love for chocolate chip cookies nearly matches his love for toffee, it seemed perfectly logical to combine the two.

Rather than using the standard pre-packaged toffee bits, I picked up a box of English toffee from Trader Joe’s. You know, the good stuff, with almonds and milk chocolate and an irresistible buttery crunch. Chopped up and mixed in to a basic chocolate chip cookie dough, the bits of toffee melted in the oven, leaving caverns of caramelized goodness inside. It was truly a beautiful thing.

I admit, I wasn’t entirely selfless. I kept some for myself. After all, I could only fit so many in the shipping box. :) I have to say, I quite enjoyed them! These may be a serious contender for next year’s holiday cookies.

Toffee Chocolate Chip Cookies

Makes about 42 cookies. Base cookie recipe adapted from the Magnolia Bakery Cookbook.


2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1/2 cup sugar
1/2 cup firmly packed light brown sugar
1 large egg, at room temperature
1 1/2 teaspoons vanilla extract
3/4 cup semisweet chocolate chips
1 1/2 cups coarsely chopped English toffee


Preheat oven to 350 degrees F.

In a large bowl, combine the flour, baking soda, and salt and whisk to combine. Set aside.

In another large bowl, cream the butter and the sugars until smooth, about 3 minutes. Add the egg and mix well. Add the vanilla extract. Add the flour mixture and beat thoroughly. Stir in the toffee and chocolate chips.

Drop by rounded teaspoonfuls onto ungreased cookie sheets, leaving several inches between for expansion. Bake for 10-12 minutes or until lightly browned.

Cool the cookies on the sheets for 1 minute, then transfer to a rack to cool completely.

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21 CommentsLeave a Comment →

  1. 1
    Posted On February 16, 2011 at 10:30 pm

    I can certainly understand your dad’s love for toffee and I would be happy to receive it – and these cookies – for every holiday (okay, non-holidays work, too).


  2. 2
    Posted On February 16, 2011 at 10:42 pm

    these look amazing!


  3. 3
    Posted On February 16, 2011 at 11:14 pm

    Great cookie combination.


  4. 4
    Posted On February 16, 2011 at 11:41 pm

    Oh my! These look so good. I actually have toffee bits and was pondering the other day what I would do with them! Thanks!


  5. 5
    Posted On February 17, 2011 at 4:43 am

    Great recipe- I love toffee! :)


  6. 6
    Posted On February 17, 2011 at 6:41 am

    those look absurdly delicious. yummmm!!!!!


  7. 7
    Posted On February 17, 2011 at 6:59 am

    Yum I love toffee, too!


  8. 8
    Posted On February 17, 2011 at 7:14 am

    These looks scrumptous. I always make my dad something sweet for holidays — i bet he’d enjoy these, too!


  9. 9
    Posted On February 17, 2011 at 7:39 am

    I have an insane love for toffee too – the recipe I’ve used doesn’t involve chocolate chips, but maybe it should! :)


  10. 10
    Posted On February 17, 2011 at 7:43 am

    Yum! I used the same combination in biscotti that I took to a NYE party. It was a big hit and all gone by the next morning, even though there were only four of us there. :P


  11. 11
    Posted On February 17, 2011 at 8:58 am

    Delicious! We adore toffee…and cookies…so you know, toffee IN cookies pretty much puts us over the edge.


  12. 12
    Posted On February 17, 2011 at 9:26 am

    What a great idea to use TJ’s toffee. I sometimes see Heath or Skor bars on sale at Walgreens, so I’ve used those in the past.

    PS. I’m so glad I got to eat one of these cookies! YUM! Now perhaps I’ll make them myself! Nathan loves toffee.


  13. 13
    Posted On February 17, 2011 at 9:58 am

    As always, the food looks amazing and makes me jealous to not be a better baker. The plate though! That is gorgeous!


  14. 14
    Posted On February 17, 2011 at 11:04 am

    mmm, these look so delicious! i’m sure the toffee adds a tasty crunch.:) can’t wait to try!


  15. 15
    Posted On February 17, 2011 at 10:34 am

    I agree – both the cookie and plate look delicious — any chance you’d share the source of that lovely dish?


  16. 16
    Posted On February 17, 2011 at 12:06 pm

    These look really good. I have some homemade butter almond toffee I made so I think I’ll use it and see what they come out like. TFS the idea and recipe.


  17. 17
    Posted On February 17, 2011 at 1:17 pm

    what a great add in to regular ccc’s to switch it up a bit. yum


  18. 18
    Posted On February 17, 2011 at 3:24 pm

    Your dad and I enjoyed these cookies so much that I now know what to do with the last box of holiday English toffee that I hid from myself!!! Thanks for the recipe!


  19. 19
    Posted On February 17, 2011 at 3:28 pm

    As a fellow toffee fan, I can only imagine how great these cookies were. What a great idea — I’m sure your dad was thrilled!


  20. 20
    Posted On February 17, 2011 at 8:05 pm

    I adore toffee, especially in cookies when they add that crunch and bite!


  21. 21
    Posted On February 17, 2011 at 11:22 pm

    These are very similar to Mister’s cookies (he refers to them as his, but I’m the one who makes them). We use skor bits. English toffee is such a good idea!


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