Dark Chocolate Toffee Cookies

Dark Chocolate Toffee Cookies are crispy, chewy cookies with a deep chocolate flavor, toffee crunch, and gooey chocolate chips.

After making Toasted Coconut, Toffee and Chocolate Chip Cookies earlier this week, I was left with some toffee bits in the cupboard and I couldn’t resist adding them to a rich, chocolate cookie.

If I say so myself, that was some brilliant inspiration, because the deep chocolate cookies paired with toffee bits is a winner of a cookie combination.

Chocolate Toffee Cookies

As with any chocolate cookie, the quality of your cocoa powder makes a big difference in the end result.

Using a dutch process cocoa results in a richer cookie flavor, as does adding in a good quality dark chocolate chip.

Dutch Process Cocoa isn’t always easy to find in grocery stores, but lucky for us, it’s plentiful and affordable online.

However, I’ve also had great luck using Hershey’s Special Dark cocoa powder as well and it’s often available in grocery stores. (I typically buy 6 at a time through that link though, just to have it on hand for baking and cocoa making.)

Chocolate Toffee Cookie Recipe

1. Whisk together the flour, cocoa, baking soda, and salt. Set aside. In a separate mixing bowl, beat the butter and sugars together until smooth, about 2-3 minutes. Add the egg and vanilla and beat again.
2. Add the dry ingredients to the wet ingredients and beat again just until combined. Stir in the chocolate chips and toffee bits. Chill the dough 1 hour.
3. Preheat the oven to 375°F. Line a baking sheet with parchment paper or a silpat mat. Scoop the dough by tablespoons onto the baking sheet, leaving at least 2″ in between the cookies. Return the remaining dough to the refrigerator in between batches.
4. Bake the cookies for 10 minutes, only until they begin to crisp on the edges and they look just a tiny bit gooey still in the center. Allow the cookies to cool on the baking sheet for at least 2-3 minutes before transferring to a wire rack to cool completely.

Chocolate Cookie Recipes

Once you’ve tried the dark chocolate toffee cookies, you’re going to want to try a few more of these chocolate cookies.

Have you tried Flourless Chocolate Cookies? Crispy and chewy at the same time, intensely chocolatey and rich, these cookies are closer in flavor to a brownie than a traditional cookie.

Chocolate Peanut Butter Sandwich Cookies pair fluffy peanut butter cream between dark chocolate sandwich cookies. What’s not to love about that?

Crazy Chocolate Chocolate Chip Cookies were the request of my middle kiddo many years ago. Fully loaded with chocolate, these are the cookies for the truest of chocolate lovers.

My brother’s favorite cookie, the Delicate Chocolate Cookies are made with whole wheat and that combination delivers deep rich chocolate flavor packed into a delicate and very thin cookie studded with plenty of white and dark chocolate chips.

Chocolate Turtle Cookies are crisp and chocolatey with plenty of chewy caramel throughout each bite.

Dark Chocolate Toffee Cookies

Crispy, chewy cookies with a deep chocolate flavor, toffee crunch, and gooey chocolate chips.

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Prep Time: 10 mins

Chill time: 1 hr

Total Time: 1 hr 10 mins

Servings: 24 small cookies

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Ingredients 

• ▢ ½ cup all purpose flour *
• ▢ ¼ cup plus 2 tablespoons dutch process cocoa
• ▢ ½ teaspoon baking soda
• ▢ ¼ teaspoon kosher salt
• ▢ ¼ cup butter softened
• ▢ ½ cup light brown sugar
• ▢ ⅓ cup sugar
• ▢ 1 teaspoon vanilla
• ▢ 1 egg
• ▢ ½ cup dark or bittersweet chocolate chips
• ▢ ⅓ – ½ cup toffee bits

* Gluten-Free Alternative Ingredients

• ▢ ¼ cup brown rice flour
• ▢ ¼ cup tapioca starch
• ▢ 2 tablespoons potato starch
• ▢ ⅛ teaspoon xanthan gum

Instructions

• Whisk together the flour, cocoa, baking soda, and salt. Set aside. In a separate mixing bowl, beat the butter and sugars together until smooth, about 2-3 minutes. Add the egg and vanilla and beat again.
• Add the dry ingredients to the wet ingredients and beat again just until combined. Stir in the chocolate chips and toffee bits. Chill the dough 1 hour.
• Preheat the oven to 375°F. Line a baking sheet with parchment paper or a silpat mat. Scoop the dough by tablespoons onto the baking sheet, leaving at least 2" in between the cookies. Return the remaining dough to the refrigerator in between batches.
• Bake the cookies for 10 minutes, only until they begin to crisp on the edges and they look just a tiny bit gooey still in the center. Allow the cookies to cool on the baking sheet for at least 2-3 minutes before transferring to a wire rack to cool completely. Enjoy!

Nutrition

Calories: 88kcal · Carbohydrates: 13g · Protein: 1g · Fat: 4g · Saturated Fat: 2g · Polyunsaturated Fat: 1g · Monounsaturated Fat: 1g · Trans Fat: 1g · Cholesterol: 16mg · Sodium: 73mg · Potassium: 14mg · Fiber: 1g · Sugar: 11g · Vitamin A: 107IU · Vitamin C: 1mg · Calcium: 7mg · Iron: 1mg

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{originally published 11/28/12 – recipe notes and photos updated 8/25/21}

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