There are not enough words to describe the awesomeness that are these sea salt toffee chocolate chip cookies. The cookies are packed with rich semi-sweet chocolate & rich buttery toffee for a combination that is gourmet. They are gooey, crunchy, sweet, salty, & decadent.
It is hard to resist the tempting Maldon salt flakes on top of these fresh-baked chocolate chip cookies. This recipe for salted toffee chocolate chip cookies is next level & to-die-for. Don't take my word for it, get baking!
This recipe starts with a classic chocolate chip cookie recipe, similar to Toll House. It then ups the regular cookie game with added toffee and flaky sea salt. Like one of my other favorites, Biscoff Butter Cookies, Crumbl has a cookie similar to this that is outrageous. That is why I tried making this copycat at home.
I have been making homemade toffee for Christmas every year. It is a family and friend favorite. I knew I wanted to use my homemade classic toffee recipe for these cookies. It turned out so amazing that every year I will make sure to have leftover bits to make these fresh-baked salted toffee chocolate chip cookies.
Jump to:
- Ingredients
- Instructions for Cookie Dough
- Add Toffee Bits & Chocolate Chips
- Rolling Toffee Chocolate Chip Cookie Dough
- Time & Temperature for Baking the Cookies
- Add the Flaky Sea Salt
- How to Cool Cookies
- Serving & Storaging
- Substitutions
- Variations
- Equipment
- Top tip
- FAQ
- Salted Toffee Chocolate Chip Cookies
- Food safety
Ingredients
These chocolate chip cookies with added bits of toffee and a flaky sea salt top need all the classic dough ingredients. The cookie recipe calls for the pantry staples like flour, brown sugar, granulated sugar, & more. Plus your wet ingredients like eggs & butter.
The cookie dough has tasty mix-ins. This cookie recipe is chock-full of semi-sweet chocolate chips & pieces of almond toffee candy. I love Ghirardelli chocolate chips. They get gooey melty & the taste is so rich and yummy. The toffee used is bits when chopping up my homemade classic recipe.
- All-purpose Flour
- Baking Soda
- Salted Butter - softened/room temperature
- Granulated Sugar
- Brown Sugar
- Eggs - room temperature
- Vanilla Extract
- Semi-Sweet Chocolate Chips
- Toffee Candy Pieces
- Flaky Sea Salt
See the recipe card for quantities.
Instructions for Cookie Dough
About 30 minutes before you wish to being mixing the cookie dough, make sure to bring your butter and eggs to room temperature. The butter needs to be soft so it will cream easily with the other ingredients. Room-temperature eggs also mix more evenly when they are not cold.
In a small mixing bowl, combine the flour & baking soda. Set aside to add later.
To a large mixing bowl, add the softened butter, brown sugar, & granulated sugar. Using a hand mixer, beat for 2 minutes on low to combine.
Next, add the vanilla extract and two eggs. Mix on low for 1 minute until creamy.
The wet ingredients should be creamy as seen above.
Add ½ of the dry ingredients. Using the hand mixer, beat on low for 2-3 minutes.
Scrape down the sides as needed. Add the remaining flour mixture & beat to combine.
Add Toffee Bits & Chocolate Chips
Now that the cookie dough is mixed, time to add the fun stuff. Dump in the semi-sweet chocolate chips and the chopped-up pieces of toffee candy. Use a spatula to fold the goodies into the dough.
Chill the dough for 30 minutes before baking. Prepare a baking sheet with cooking spray, parchment paper, or a silicone baking mat.
Rolling Toffee Chocolate Chip Cookie Dough
Look at all those chunks of goodness. The dough is packed with double the number of chocolate chips. Plus bits of buttery toffee with almonds. All the cookie mix-ins make for a thick dough.
After the dough has chilled, it is ready for baking. Using a spoon, scoop out a tablespoon-sized bit of cookie dough. Roll it in your hands to form a ball. Place each cookie dough ball on a prepared cookie sheet.
Hint: This is a cookie recipe that is loaded with a lot of chocolate chips. I recommend using a spoon and rolling the dough into balls. Using a cookie scoop may be difficult since it really is chunky dough. I find the cookie scoop doesn't hold much of a round shape with all the chips and candy mix-ins.
Time & Temperature for Baking the Cookies
Make sure the oven is preheated to 350°. Once the oven is ready and the cookies are on the baking sheet. Place the cookies in the middle of the oven. Bake for 11 minutes.
The cookies will still be soft in the center. The edges should be just slightly golden-brown. Remove the cookies from the oven carefully using oven mitts.
Add the Flaky Sea Salt
Immediately upon removing them from the oven, it is time for the salt. Sprinkle a few flakes of sea salt on the top of each chocolate chip cookie. Like my recipe for Ritz Cracker Stuffed Rolos, the sweet & salty combo make them to die for.
How to Cool Cookies
Let the cookies cool for 2 minutes on the baking sheet. Then remove them using a spatula to a cooling rack. Let them cool for 5 minutes before eating. It will be hard to wait to take a bite of these. They are the best fresh-baked salted chocolate chip cookie with toffee.
Serving & Storaging
Enjoy these homemade salted toffee and chocolate chip cookies fresh from the oven. They are best warm, gooey, & decadent straight from the oven. Once they are a bit cool, plate them & enjoy.
The dough and the cookies both store well for later enjoyment. Wrap the dough in plastic wrap & place it in an air-tight Ziploc bag. Store raw cookie dough in the refrigerator for up to 2 days or up to a month in the freezer. Bring to room temperature & follow baking instructions.
Substitutions
With baking, it is a science so making substitutions is often not a great idea. Make sure to measure the ingredients with accuracy and follow the steps for making these cookies. Here are a few small alternative ingredients you can use.
- Semi-Sweet Chocolate Chips - instead of semi-sweet, you can use milk chocolate chips for a milder chocolate flavor
- Homemade Toffee - use Skor or Heath bars chopped up
- Brown Sugar- if you do not have any brown sugar, here are great substitutes for brown sugar when baking.
I have not tried this recipe using gluten-free flour or non-dairy ingredients.
Variations
This gooey chewy toffee cookie recipe loaded with chocolate chips is amazing as written. But here are a few changes you can make to up your cookie game. Warning - these are addicting!
- Chunks - add chocolate chunks instead of chips or use a 50/50 combination and enjoy both.
- Nutty - if you love nuts, the toffee has some but add 1 cup of finely chopped almonds for an extra nutty cookie.
If you love cookies loaded with chocolate chips, try my recipe made without brown sugar. They are chewy, soft, & loaded with chocolate.
Equipment
For baking homemade cookies you need some good baking sheets, a quality hand mixer, & a big mixing bowl. Other items like measuring cups and the ingredients needed for this recipe are shared below. All of these make for a great cookie-baking experience at home.
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Top tip
These cooks store well but I highly recommend you enjoy them when they are warm & fresh-baked. Mix up the entire batch of cookie dough and bake as many as you will eat. Simply store the rest in the refrigerator or freezer to bake as you want to enjoy them. This chocolate chip cookie dough is perfect to make ahead & bake later.
FAQ
I wondered the same thing. I bake banana bread and I put sea salt on it before baking so why not cookies? When I started to look at other recipes most had you add it just as they came out of the oven while they were still hot. Only a few had you bake the salt on top.
So I tried both ways and ...both are good but I prefer the flaky sea salt to be crunchy & a pop of flavor on the top. To get that texture & saltiness, add the sea salt after the cookies come out of the oven. See the image above for what each looks like - that glistening salt on top when added after baking is so inviting.
When you add it before baking I find it enhances the flavor of the cookie but isn't mouth-watering. You can do either, whichever is your preference - maybe even try one of each as I did!
Baking with toffee candy pieces adds a ton of flavor and texture. The mixed-in bits of toffee will for the most part hold their shape. That results in a crunchy crisp texture when you bite into the chocolate chip cookie. Pieces on the bottom may melt a bit and add a buttery caramel-like taste that is even better.
I use a homemade classic toffee recipe that is folded into the cookie dough. I know we may not all have time to make it from scratch and that is ok. But when you do make it, save the small shards & pieces to make these cookies.
Chopping up store-bought chocolate-covered toffee candy bars does work for this recipe. Health, Skor, and even, Almond Roca, can be used in this chocolate chip recipe.
This recipe is similar to a classic English toffee cookie. They both have pieces of toffee and chocolate chips. Both are chewy, tender, and soft on the inside. The only difference is this recipe has an additional burst of flavor & crunch with the flaky sea salt topping.
Salted Toffee Chocolate Chip Cookies
Equipment
- Baking Sheets
- hand mixer
Ingredients
- 2 ¼ cup all-purpose flour
- 1 teaspoon baking soda
- 2 sticks softened butter (1 cup)
- ¾ cup granulated sugar
- ¾ cup brown sugar packed
- 1 teaspoon vanilla extract
- 2 eggs room temperature
- 2 cups semi-sweet chocolate chips
- 1 ½ cups toffee pieces
- flaky sea salt
Instructions
- Bring the butter & eggs to room temperature. This takes about 30 minutes.
- In a small mixing bowl, combine the flour & baking soda. Set aside to add later.
- To a large mixing bowl, add the softened butter, brown sugar, & granulated sugar. Using a hand mixer, beat for 2 minutes on low to combine.Next, add the vanilla extract and two eggs. Mix on low for 1 minute until creamy.
- Add ½ of the dry ingredients. Using the hand mixer, beat on low for 2-3 minutes.Scrape down the sides as needed. Add the remaining flour mixture & beat to combine.
- Add the chocolate chips & toffee pieces. Using a spatula, fold them into the dough until evenly distributed.
- Chill the dough for 30 minutes before baking. Prepare a baking sheet with cooking spray, parchment paper, or a silicone baking mat.
- After chilling, scoop out 1 tablespoon's worth of dough. Next, roll each into a ball and place each on the baking sheet. Evenly space them so that a dozen fit on the baking sheet.
- Preheat oven to 350°.
- Bake for 11 minutes. The cookies will still be soft in the center. The edges should be just slightly golden-brown. Remove the cookies from the oven carefully using oven mitts.
- IMMEDIATELY sprinkle each cookie with some sea salt. I like to press very lightly with my pinkie finger to a few big flakes... this helps some stick to the cookie better. You don't want all that sea salt coming off and missing that flavor punch. Let the cookies set and cool on the baking sheet for 3 minutes.
- Once the cookies have been set, use a spatula to carefully remove them from the baking sheet. Place each cookie on a cooling rack. Let cool for 10 minutes - enjoy!
Notes
- Use broken pieces of Heath Candy bar for the toffee.
- Omit the flaky sea salt on top for a lower sodium version.
- Store cookies in a cool dry place for up to 5 days - they won't last that long though!
- Store raw dough in the refrigerator for 3 days or up to a month in the freezer.
Nutrition
Food safety
Here are some safety tips for raw cookie dough. This recipe calls for eggs and consuming raw eggs in cookie dough is not safe according to the CDC.
- Cook these cookies according to the recipe so they are safe to consume.
- Do not cross-contaminate the raw eggs or other ingredients with other items or food in your kitchen.
- Always clean kitchen surfaces and equipment with hot water and soap.
Dee | Grammy's Grid says
Sounds tasty with the chocolate chips and toffee! Thanks so much for linking up at Food Friday 17 for Dessert Recipes. Shared.
Dee | Grammy's Grid says
Angela, CONGRATS! Your post is FEATURED at Food Friday 18 for Breakfast Recipes from the previous linkup for Dessert Recipes.
Angela says
Wonderful - thank you so much. Have a great week.