Toffee Chunk Cookies

  • Author: Rebecca Neidhart
  • Prep Time: 15 minutes for the toffee, 30 minutes for the cookies
  • Cook Time: 10-12 minutes per tray
  • Total Time: 1 hour 15 minutes
  • Yield: 18 large or 24 medium sized cookies 1x


Say Browned Butter Toffee Chocolate Chunk Cookies five times fast. Or at least as fast as you can eat them, which is pretty quickly.



  • 1 cup (2 stick) salted butter
  • 1 cup brown sugar
  • 1/2 cup white sugar
  • 2 large eggs
  • 2 tsp. vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1/2 tsp. salt
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 3 oz. dark chocolate, chopped
  • 2/3 cup toffee, broken or chopped into pieces 1/2″ to 1″

For the Toffee:

  • 1 cup butter
  • 1 cup sugar
  • 1/2 tsp. salt
  • 1/4 cup water
  • 6 oz. semi-sweet chocolate


For the Toffee:

 Set out a metal baking sheet. In a heavy bottomed pot, combine the butter, sugar, salt, and water.  Heat on medium, stirring with a wooden spoon constantly as the butter and sugar melt and begin to bubble. Continue cooking and stirring for about 3-5 minutes, or until the mixture has reached 300 degrees on a candy or instant read thermometer.  If you don’t have a thermometer, it is ready when the mixture is the color of a raw almond skin.

When it has finished cooking, pour the mixture onto the baking sheet and spread it out with the back of the wooden spoon.  While it’s still hot, sprinkle the chocolate over the top, allowing the heat to melt the chocolate.  Spread the melted chocolate out with a clean spoon and put in the refrigerator to let it harden.  When it has finished setting, break and chop it into small pieces (abut 1/4″ to 1/2″) and store in an air tight container until ready to mix into the cookies.

For the Cookies:

In a small saucepan, heat the butter over medium heat until it has melted and begun to foam. Gently scrape the bottom with a rubber spatula to prevent it from burning. Continue to cook until it has stopped making noise– the liquid will pop a lot while it is evaporating, but will be quiet when it’s cooked off.

Pour the browned butter into the bowl of a stand mixer, then stir in the sugars. Allow the mixture to cool until just warm-this may take around 30 minutes. You should be able to touch it without it feeling hot.

Stir in the eggs and vanilla. The eggs will act as a binder, making the mixture smooth. Next mix in the dry ingredients until completely combined.

Fold in the chocolate and toffee, then shape into balls about 2 Tbsp. large. Place them on a baking sheet lines with parchment paper and gently press down. Bake at 350F for about 10 minutes, or until the edges are golden brown.



  • Try to make sure that there are no toffee pieces on the edges of the dough balls. It will melt and give your cookies strange edges, so try to keep them folded in and/or pressed into the tops of the dough.
  • Along the same lines, make sure that you have a chunk or two of chocolate on the top of the dough to get the big, melty chocolate puddles on top.
  • Category: Cookies
  • Method: Mixing, Baking
  • Cuisine: American

Keywords: Toffee Chocolate Chunk Cookies, Chocolate chip cookies

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