This is an amazing toffee chip cookie recipe I have been making for many years, that is something like a Toll House cookie, but so much yummier. If you love toffee and chocolate as much as I do, you’ll appreciate that this recipe will give you about 80 to 100 cookies. And while that seems like a lot, you’ll be surprised at how quickly they will go.
In my family, I am the designated baker. So when I asked which is the favorite of all the cookies I bake, this toffee chip chocolate drizzled cookie is the one everyone seems to want the most.
Having experimented with this cookie recipe so many times, I have a few different versions of it. But here, I am going to show you how to make the thick, chewy version of this cookie which I think is the best toffee chip cookie recipe by far!
And once you try these, I think you’ll want to make them year round and not just for the holidays. They are that good. 🙂
It’s funny how even though I’m a modern computer geek type of woman, how I get nostalgic and old fashioned when I bake. I love going through all the hand-written recipes from my mom and all of my old hard-covered recipe books.
Of course I also save the recipes on my hard drive, but I enjoy the tradition of opening up the recipe drawer of family cookbooks and hand written treasures.
The reason I think I get so sentimental over looking at family recipes is because my mom has been paralyzed for the past 11 years and the thing she has struggled with so much is handwriting, as well as puttering around in the kitchen.
So I never take for granted the simple things I can do, like whip up a batch of toffee chip cookies that will put a smile on everyone’s face. Also I find baking cathartic and it gets me thinking about past holidays and all the good memories that go along with that.
Plus I have a really comforting snack to eat when I’m done. So what’s better than that?
One of the things to keep in mind when baking this toffee cookie is that even if you don’t want to go to the trouble of drizzling them in chocolate, they are still delish! Sure the drizzle looks pretty and makes them look fancy, but, you can skip this step if you want.
I won’t lie. I always start munching on these cookies as soon as they come out of the oven. I call it testing and quality control. As chief executive household baker I can do that and call it whatever I want! LOL
But if you do follow the recipe and drizzle your toffee chip cookies, here’s what I have found. Make sure the cookies are completely cooled. You can line them up on wax paper or on trays.
Next, melt 1/2 of a bag of chocolate chips, very slowly on a low heat setting. You can do this in the microwave, but you have to keep stirring as you go. You can also melt the chips in a pan over your cooktop, which I find gives me a better consistency since I have a melt setting on my cooktop.
Once your chips are completely melted and smooth, use a fork to drizzle the tops of the cookies. And remember, they don’t have to be perfect. They will look pretty much like this when you are done. Just be sure to let them cool before moving them and they will be awesome!
So here is my best toffee chip cookie recipe:
- 1-3/4 Cups Butter
- 1-1/2 Cups Brown Sugar
- 1-1/2 Cup Granulated Sugar
- 2 Tsp Vanilla Extract
- 3 Eggs
- 4-1/2 Cups Flour
- 2 Tsp Baking Soda
- 1/2 Tsp Baking Powder
- 1 Bag Heath Toffee Bits
- 2 Bags Semi-Sweet Chocolate Chips
- Soften butter at room temperature and combine it with brown sugar, granulated sugar, vanilla and eggs.
- Combine the flour and baking soda and slowly incorporate them into the batter.
- Mix until cookie dough has all dry ingredients incorporated thoroughly.
- Using a large spoon, fold in 1 bag of toffee bits and 1 bag of semi sweet chocolate chips.
- Roll dough into 1" balls and place them 1" apart on a cookie tray to bake.
- (Set the second bag of chocolate chips aside to melt and drizzle cookies with).
- Bake cookies at 350 degrees for approximately 10 to 12 minutes.
- Let cookies cool thoroughly.
- Melt 1/2 of a bag of chocolate chips on low heat until smooth.
- Use a fork to drizzle chocolate onto the cookies and let them cool.
- Serve cookies when chocolate is set.
Typically, I can drizzle all of the toffee chip cookies without using the entire second bag of chocolate chips. But you have a whole bag if you need it. And the reason I only melt 1/2 a bag at a time is because if I happen to burn the chocolate, I will still have the other half of the bag to work with.
So, if you are new to melting and drizzling chocolate, start with a little bit at a time and always melt it at the lowest temperature possible.
So, these are my favorite toffee chip chocolate drizzled cookies and I hope you get a chance to make them and enjoy them with your own family!
NOTE: The photos and text on this page are copyrighted and owned by Denise at Comfy Abode. However, if you would like to share this recipe on your blog, you may do so by using this photo shown below, with a link back to www.comfyabode.com. I would also appreciate it if you contact me at email@example.com and let me know where you are sharing the recipe. Enjoy! 🙂