Introduction: Toffee Chocolate Chip Cookies

Since COVID I haven't been doing a lot of non-essential (sweets) baking, mostly because I would usually bring whatever I make to school and now I can't do that. My husband and I are trying to eat smarter and be healthier, so I don't want tons of baked goods in my house.

Well, we've been doing pretty well cutting down on sweets and since the holidays are upon us, I decided to try some new cookie ideas. One can only eat so many Nutella Chocolate Chip cookies. I wanted to experiment with variety and new add-ins.

My husband said these tasted just like the cookies at the Chip Yard in Quincy Market. High praise as those are his favorite cookies.


2 1/4 cup of AP flour

3/4 cup brown sugar

3/4 cup white sugar

1 tsp vanilla extract

1 tsp salt

1 tsp baking soda

1 egg

1 cup softened or melted butter

1/2 bag of chocolate chips (or more if you like them really chocolatey)

1/4-1/2 cup toffee pieces

*1/4 cup chopped pecans optional

Step 1: Mix Ingredients

First you want to mix your sugars together with the softened or melted butter. I kind of like using melted butter over soften because I feel like softened butter causes the cookies to spread out too much.

After the butter and sugars are creamed together, add in the egg (some recipes call for 2, but I haven't seen a difference and so 1 is my preference). Mix well and then add in vanilla, salt, baking soda, and slowly add in flour. Mix until everything is well incorporated.

Step 2: Add-Ins

Next add the chocolate chips and toffee bits, mix well. I usually do this with a spoon instead of the mixer.

Let the cookie dough sit in the fridge for 30-60 minutes to get a little firm. It makes scooping equal size portions easier.

Step 3: Scoop & Bake

Preheat oven to 375.

Scoop 1-2" balls of dough onto your prepared cookie sheet. Balls should be 2-3" apart.

Bake for 9-10 minutes and then remove from oven. Let cool for a few minutes and then transfer to a wire rack.

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