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
- 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.
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
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
{originally published 11/28/12 – recipe notes and photos updated 8/25/21}
Check out all of the Gluten Free Dessert Recipes on this website!
Inside a British Mum's Kitchen says
Looks like a perfect chocolate cookie to me – I love a touch of gooey!
mary x
Becki's Whole Life says
I love a chewy deep chocolate cookie. Reminds me I need to get some good cocoa powder. The toffee and chips are nice add-ins, too!
Jenn says
I think I just drooled all over my keyboard!!! Those look absolutely amazing!
Sue/the view from great island says
Mmmmmm, dark chocolate and Dutch process cocoa, that's chocolate at its best!
Tricia @ saving room for dessert says
Another beautiful cookie Mary! My husband would be so happy if I made cookies on a regular basis 🙂 Toffee and chocolate are perfect together.
Chris says
Oh my, I love toffee! I can imagine how great these taste!
Maureen | Orgasmic Chef says
Oh my – I'm so eager to make these cookies. I think I shall do that right now. Thanks so much for the recipe!
Blond Duck says
I've always wanted to get into toffee.
jkmom says
I'm having a hard time finding some of these ingredients. I've been to Whole Foods, Trader Joes and my local stores. Where can I find brown rice flour and potato starch?
Mary says
I have purchased my flours at Sprouts, Safeway, Kroger stores and even WalMart when they have them. I typically order them from Amazon though, because I go through a lot of flours! I hope that helps.
Anonymous says
What is AP flour?
Mary says
AP = all purpose flour
Anonymous says
I am making these for Christmas but instead of toffee and chocolate chips, I'm adding Andies peppermint chips and bits of broken candy canes!
Joanne Wagener says
I would like the specific instructions on how to make this Toffee Chocolate chip cookies – Gluten Free.
I see the gluten free ingredients – yet have been unABLE TO LOCATE the Gluten Free instructions.
Thank you !
Mary Younkin says
The directions are the same, Joanne. You’ll just add in the flours, starches, and xanthan gum where it says to add the all-purpose flour.
Barbara W says
Joanne, I used Better Batter, a gluten free flour blend, and they turned out perfectly. There is such a small amount of flour in this recipe, I would think most any gluten free flour blend would work well.
Barbara W says
I made these gluten free with Better Batter flour. They were delicious!
Mary Younkin says
I’m thrilled you like the cookies, Barbara!