Toffee Chocolate Chip Cookies

Looking for the best chocolate chip cookie recipe ever? Well, these aren’t straight chocolate chip cookies, but they are something to experience. Chocolate Toffee Cookies are a treat you’ll make again and again.

Toffee Chocolate Chip Cookies | ASpicyPerspective.com #chocolatechip #cookies #recipeModern Dishes from Villeroy & Boch.

There are defining moments in life, when a sudden thought sticks with you and won’t go away.

Epiphany, or lightbulb moments, that strike so intensely that you can’t shake them off. They work their way to your core, and the deep guttural unction they produce force you to act on the idea in some way.

That… is the sort of feeling I had several years ago when I started this blog.

I knew nothing about blogging, technology or photography, but I had this persistant gnawing that I must start a recipe website. The evasive concept wouldn’t leave me alone, no matter how many times I told myself it was a waste of time.

Needless to say, I followed the unction and it changed my life. Over the years, I’ve learned to trust epiphany moments as guidance from above.

Best Chocolate Chip Cookie Recipe | ASpicyPerspective.com #chocolatechip #cookies #recipe

Another lightbulb moment occurred in my life several years earlier, while I was teaching 3rd graders writing techniques.

I had given my students an assignment to write clear step-by-step instructions of how to make chocolate chip cookies.

Surely all 9-year-olds had made cookies with mom or dad at some point, I thought.  Though many of them would not know all the necessary ingredients or proportions, I still expected to receive papers that read:

  • Mix flour, sugar, butter and chocolate chips together in a bowl.
  • Scoop the dough onto cookie sheets.
  • Bake the cookies in the oven.

Instead, what I received was:

  • Open the cookie dough log with scissors.
  • Cut the dough into circles.
  • Place the circles on the cookie sheets and bake.

Or even worse…

  • Open the package of cookies.
  • Pour the milk and dip.

Best Chocolate Chip Cookies | ASpicyPerspective.com #chocolatechip #cookies #recipe

I was teaching a generation of children who never baked homemade cookies with their parents. Everything they ate was pre-packaged.

Epiphany: I must develop the absolute best chocolate chip cookie recipe and share it with people. That way, they experience the kind of cookies that can spark a desire to learn to cook.

Ok… maybe my idea wouldn’t change the world, but it would provide a lifelong memory to a handful of people and would help them discover the many glorious attributes of cooking/baking from scratch.

Baking Cookies

I set off on a lengthy journey to test cookies for the very best chocolate chip cookie recipe.

Of course, defining the term “best” is personal and objective. What I consider the perfect cookie, might not appeal to someone else.

So let me tell you what I consider a really exquisite “chunk” style drop cookie.

Homemade Cookie Dough Log

The cookies must be large and somewhat thin, with a crispy exterior and chewy interior. The dough should taste of rustic grains, vanilla and brown sugar, with a fine texture. There should be plenty of chocolate chips (or various chunks) in each bite that can be seen from the top and bottom of every cookie.

Sound reasonable?  This is my idea of the best chocolate chip cookie recipe and I’ve made it many times, with many variations.

The Best Chocolate Chip Cookie Recipe | ASpicyPerspective.com #chocolatechip #cookies #recipe

Today’s Chocolate Chip Toffee Cookies are one of my very favorite varieties. The addition of the english toffee bits brings out the earthy essence of my secret ingredient, ground oats.

Powderized dried oats provide a hearty grain flavor and a substantial texture, that doesn’t come across as course or gritty. It is a fantastic cookie enhancer.

As with most drop cookies, you should chill the dough, so the cookies don’t become too thin.

This is also a great dough recipe for freezing. I’ll often bake several cookies from the chilled dough, then roll the rest of the dough into a log and freeze it for quick convenient “log” cookies that are homemade!

KitchenAid Appliances #kitchen #appliances

Since our kitchen remodel, I’ve been experimenting with convection baked cookies.

I baked half of these cookies in my new KitchenAid oven on standard conventional bake, and the other half on convection bake. I was very pleased with the extra crispy texture of the “convection” cookies, while still retaining the soft chewy center. I also noticed the “convection” cookies held their shape and didn’t shrink as much when they came out of the oven.

See?

Convection Baked Cookies

If you have a convection setting on your oven, give convection baked cookies a try. Otherwise, bake in your conventional oven and enjoy.

P.S. I have a sensational Moroccan Tagine Recipe over on KitchenAid’s new blog this week. Stop by and see!

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Yield: 3 dozen large cookies

Prep Time: 15 minutes active time

Cook Time: 20 minutes

Best Chocolate Chip Cookie Recipe

Ingredients:

  • 2 cups all purpose flour
  • 3/4 cup ground oats
  • 1 1/2 tsp baking soda
  • 1 tsp. salt
  • 3/4 cup unsalted butter, melted
  • 3/4 cup brown sugar
  • 3/4 cup sugar
  • 1 tsp. vanilla extract
  • 2 large eggs
  • 12 oz. semi-sweet chocolate chips
  • 1 cup english toffee bits

Directions:

  1. Place a heaping 3/4 cup of dry oats in the food processor. Process until finely ground.
  2. Dump both sugars and the vanilla in the bowl of an electric mixer. Turn on low and add the melted butter, mix to combine. With the mixer running, pour in the eggs. Add the baking soda, salt, and slowly add the flour and powdered oatmeal. Scrap the bowl and mix to combine, then fold in the chocolate chips and toffee bits. 
  3. Chill the dough for at least 30 minutes, OR form into a log on a piece of freezer paper. Wrap and freeze.
  4. Preheat the oven to 325 degrees F (300 degrees F convection.) Line baking sheets with parchment paper and place equal 2 - 2  1/2 tablespoon portions on the baking sheets 3 inches apart. Use either a cookie scoop or cut the frozen dough into rounds.
  5. Bake until the edges are golden, but the centers look slightly under baked. Remove from the oven and cool on the cookie sheets until firm enough to pick up. (Baking time varies greatly on the temperature of the dough and whether you are baking with a conventional oven or convection. Conventional: chilled dough 15-20 minutes, frozen dough 20-25 minutes. Convection: chilled dough 10-12 minutes, frozen dough 18-22 minutes.)

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68 Responses to “Toffee Chocolate Chip Cookies”

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    1
    Jocelyn (Grandbaby Cakes) — May 24, 2013 @ 4:38 am

    Those cookies look so gorgeous! I love the toffee addition to give it a nice twist.

    Reply

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    Katrina @ Warm Vanilla Sugar — May 24, 2013 @ 5:13 am

    These sound heavenly! And I love looking at the difference between convection and conventional oven cookies…neat!

    Reply

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    Aimee @ ShugarySweets — May 24, 2013 @ 5:31 am

    Oh how I love toffee chocolate chip cookies! These look awesome girl :)

    Reply

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    Tieghan — May 24, 2013 @ 6:05 am

    I am making these soon they sound great and I am going to finally give the convection setting on my ove a try!

    Reply

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    Brian @ A Thought For Food — May 24, 2013 @ 6:09 am

    Ha! You must have been horrified when you saw their responses. How funny.

    And yes… these do look scrumptious and perfect for the holiday weekend! Hope you and your family have a good one!

    Reply

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    Cindy — May 24, 2013 @ 6:27 am

    I LOVE the toffee bits in cookie recipes! I used to crumble Skor bars when baking (from scratch) with my 22 YO son, and did the oatmeal in food processor… love it. Thank you, I think I will make these for him to take back with him on Sunday (but will have to process the oatmeal before he gets up and just mix with the flour lol). I love your story about teaching writing…we used to bake a lot for math in the early years of homeschoolong, he even developed his own CC Cookie recipe. Thank you and have a wonderful weekend!

    Reply

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    Kevin @ Closet Cooking — May 24, 2013 @ 6:43 am

    Those cookies look great and I like the addition of the toffee!

    Reply

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    Stacy | Wicked Good Kitchen — May 24, 2013 @ 6:44 am

    One of my fondest food-related childhood memories is from first grade. Our teacher, Miss Jacobs, took us to our elementary school’s commercial kitchen. I was in awe over all the gleaming stainless steel and rolling racks holding jumbo baking sheets! How wonderful to teach your third graders how to make chocolate chip cookies. Fabulous recipe, Sommer! I’ve been adding ground oats to one of my chocolate chip cookie recipes–ever since the “Neiman Marcus” urban legend cookies were so popular back in the early 1990s. It adds such a nice, satisfying chew. Wonderful post and thanks for sharing! xo P.S. How much coffee English toffee bits? Is that 1 package or 1 cup?

    Reply

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    Jenny Flake — May 24, 2013 @ 6:54 am

    Oooo Sommer, loving these cookies! That perfectly crisp outside looks great!!

    Reply

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    Daphne — May 24, 2013 @ 6:58 am

    Sommer, I’m so glad that you had an ephinany and started blogging. I loved your story and most of all those cookies…I’ve always used toffee bits as my secret ingredient in my chocolate chip cookies. I’m going to have to try your recipe!

    Reply

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    Wendy — May 24, 2013 @ 7:20 am

    These cookies look delicious!So thick and round and chippy. :) The crispy edge with chewy center is exactly the holy grail of cookie texture I am always looking for. Though I have a favorite chocolate chip cookie recipe, I don’t have a favorite chocolate chip toffee with oats recipe yet. :) I am going to try your experiment with the convection oven (I NEVER use mine.). Thanks for providing the extra convection directions!

    Reply

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    Julie @ Table for Two — May 24, 2013 @ 7:39 am

    i love the comparison you did to actually SHOW the difference. we have the option to cook convection in our oven too but i’ve been too scared to try. i think i might give it a try next time :) these have the best flavors! toffee and chocolate are one of my favorites to put in a cookie!

    Reply

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    Brenda @ a farmgirl's dabbles — May 24, 2013 @ 7:47 am

    These look awesome! I love to sneak toffee into my cookies, too. I need to try your ground oats trick. And I agree about the convection baked cookies, and love that I can put 3 sheets of cookies in the oven at the same time, so much quicker!! Have an awesome long weekend, Sommer!

    Reply

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    bridget {bake at 350} — May 24, 2013 @ 7:58 am

    Those look AMAZING…and your kitchen is STUNNING! I wee bit jealous over here! ;)

    Reply

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    Maria — May 24, 2013 @ 8:01 am

    They look perfect!

    Reply

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    Meagan @ A Zesty Bite — May 24, 2013 @ 8:04 am

    My niece is 10 and she told me a couple months back that she has never made cookies with her mom! WHAT?!? So of course I made some cookies with her. These look great.

    Reply

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    Ali | Gimme Some Oven — May 24, 2013 @ 8:04 am

    I love the toffee in these! So glad that you followed your instincts years ago and began blogging. The world is a better (and more delicious!) place because of these beautiful recipes you share! :)

    Reply

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    Marian (Sweetopia) — May 24, 2013 @ 8:10 am

    These look delish!!

    Reply

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    Paula - bell'alimento — May 24, 2013 @ 8:11 am

    I am a sucker for choc chip cookies!

    Reply

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    marla — May 24, 2013 @ 8:42 am

    Wish I had a few of these with my coffee right now.

    Reply

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    Abby @ The Frosted Vegan — May 24, 2013 @ 8:54 am

    I will always take toffee in my cookies! Love your kitchen, especially those double ovens, swoon!

    Reply

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    Aimee @ Simple Bites — May 24, 2013 @ 9:11 am

    I guess we both had cookies on the brain this week! =) These look outstanding!

    Reply

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    Lizzie — May 24, 2013 @ 9:48 am

    I am so excited about this recipe! Toffee bits in my chocolate chip cookies is a favorite of mine, too. I also love that you provided frozen times and convection bake times. This way, I can freeze the dough and bake just a few at a time on convection in my toatser oven! :-)

    Reply

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    Katrina @ In Katrina's Kitchen — May 24, 2013 @ 11:19 am

    I am floored by these cookies! Eeeeeeeek! And the side by side of the conventional and convection? Whoa!

    Reply

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    Angie — May 24, 2013 @ 11:23 am

    I’ve not even messed with the convection feature yet. Now I have to do it ASAP!

    Reply

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    ashley - baker by nature — May 24, 2013 @ 11:36 am

    These cookies look absolutely divine!!! I love the addition of toffee.

    Reply

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    Cassie — May 24, 2013 @ 12:02 pm

    These look amazing, Sommer. Great idea to add the toffee!

    Reply

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    Jessica@AKitchenAddiction — May 24, 2013 @ 12:32 pm

    Toffee chips are the perfect addition to chocolate chip cookies!

    Reply

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    Toni | Boulder Locavore — May 24, 2013 @ 1:28 pm

    I’m completely fascinated by the convection oven baking for cookies. Embarrasingly I’ll admit we have a beautiful Dacor double oven with convection and I’ve never used it! I think of it for roasts and things but clearly need to get myself up to speed. Your recipe sounds delish and I’m loving all the views of your new kitchen! So much great light! Happy Memorial Day weekend Sommer!

    Reply

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    barb — May 24, 2013 @ 1:32 pm

    Is the quantity of toffee bits 1 cup?? Sounds like a great recipe!!

    Reply

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    Laura (Tutti Dolci) — May 24, 2013 @ 2:13 pm

    Toffee and chocolate chips are two of my favorite cookie mix-ins. Love these!

    Reply

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    Georgia @ The Comfort of Cooking — May 24, 2013 @ 3:16 pm

    So interesting to see your convection vs. conventional oven baked cookies. Either way, I know I could put away a dozen with a tall glass of milk! These are gorgeous!

    Reply

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    Jennifer @ Peanut Butter and Peppers — May 24, 2013 @ 4:27 pm

    Yum! Your cookies look amazing!!!

    Reply

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    Karissa K. @ Sweet As A Cookie — May 24, 2013 @ 4:55 pm

    Those cookies… and that oven!
    OMG in love!

    Reply

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    Samantha — May 24, 2013 @ 10:08 pm

    I could use a cookie right now!

    Reply

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    Stephanie @ Eat. Drink. Love. — May 24, 2013 @ 11:13 pm

    These do look quite wonderful, I love toffee!

    Reply

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    Gerry @ Foodness Gracious — May 24, 2013 @ 11:52 pm

    Great flavor of cookies and so right about the kids. When my daughter was in kindergarten and the teacher heard that I liked to bake, she immediately titled me “baking dad” and every Tuesday at 10am I’d go in and the kids would help me make something measuring and patting or whatever needed to be done…a lot of fun and hopefully those kids went ton to bake a little at home :)

    Reply

    • Sommer — May 28th, 2013 @ 6:49 pm

      What a cool experience Gerry, for you and for them!

      Reply

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    Averie @ Averie Cooks — May 25, 2013 @ 12:40 am

    They’re beautiful! I love Heath Bars (and choc chip cookies!) Yours look soft with the perfect amt of chewniess. I could go for a few :)

    Reply

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    Heather | Farmgirl Gourmet — May 25, 2013 @ 10:08 am

    Alright – you just convinced me to use the convection setting on my oven. It scares me – I am always worried I will overcook things. But that conventional/convection pic sealed the deal for me. Love this cookie and your gorg kitchen. #drool

    Reply

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    nessa — May 26, 2013 @ 8:40 am

    Can’t wait to make these!

    Reply

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    Monet — May 26, 2013 @ 9:23 pm

    Ah! Our new house has a convection oven. I haven’t tried it on my cookies yet. Now I’m so excited! It is sad that more kids don’t get to experience homemade cookies. There is nothing better! And these look delicious. You can’t go wrong with cookies and milk!

    Reply

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    Heidi — May 26, 2013 @ 10:28 pm

    These cookies are outstanding! I will definitely make these over and over again!

    Reply

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    Chelsie — May 27, 2013 @ 12:36 pm

    Just finished making these!! and i must say they are delicious!!
    A crisp outer shell with a chewy interior. And a hint of caramel flavor from the toffee bits!!
    I baked mine for 13 minutes after chilling the dough overnight and they came out just wonderful!
    Thank you for the recipe! Cannot wait to try more from your site! (:

    Reply

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    Hayley @ The Domestic Rebel — May 27, 2013 @ 9:50 pm

    Aaaaand now I must add a convection oven to Things I Need Right Now, along with Ryan Gosling as my boyfriend and an endless supply of these cookies. Mama mia.

    Reply

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    Sylvie @ Gourmande in the Kitchen — May 27, 2013 @ 11:07 pm

    You can really tell the difference that the convection oven makes. They have those nice golden brown edges and soft centers.

    Reply

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    Carolyn — May 28, 2013 @ 5:25 am

    Those are some pretty gorgeous chocolate chip cookies! I have convection in my smaller toaster oven but I’ve never tried baking cookies in it. Might have to try!

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    marla — May 28, 2013 @ 5:31 am

    These look so tasty!

    Reply

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    Marly — May 28, 2013 @ 8:25 am

    I agree – trusting your gut is so important…and a wise call on your part regarding this blog and making the perfect cookie recipe! Love this recipe and your convection oven tips!

    Reply

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    patsy — May 28, 2013 @ 12:44 pm

    Nice to see an actual comparison of the difference between traditional baking and convection. I have a convection setting on my oven, but am never sure how to adjust my baking time for cookies vs. other baked goods. I’ll give these a try to see how they work in my oven. Great recipe!

    Reply

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    Kiersten @ Oh My Veggies — May 28, 2013 @ 7:34 pm

    I think this recipe would inspire anyone to put away that package of cookies and break out the flour and eggs!

    Reply

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    Nutmeg Nanny — May 28, 2013 @ 7:42 pm

    I love that you showed the side by side comparison, so interesting. These cookies look delicious, I have to save this recipe :)

    Reply

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    Loretta | A Finn In The Kitchen — May 29, 2013 @ 9:21 am

    Yum! Even coming off a major cookie-bender this weekend, if these were in my house right now, I’d demolish them all…

    It’s so hard to get enough toffee! I cringe to think that we’re raising a generation that doesn’t know the joy of homemade chocolate chip cookies!

    Reply

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    Kelly Senyei | Just a Taste — May 29, 2013 @ 9:30 am

    Love, love, love the added crunch of the toffee in these cookies! Can’t wait to make these!

    Reply

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    Tara @ Unsophisticook — May 30, 2013 @ 7:15 am

    I am so jealous of your double oven — I’m so in need of a kitchen makeover myself! Oh, and the cookies look fantastic!

    Reply

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    Kiran @ KiranTarun.com — May 30, 2013 @ 1:08 pm

    Can’t go wrong with toffee and chocolate chips in a cookie!

    Reply

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    Shaina — June 1, 2013 @ 9:53 am

    Gorgeous. These sound so good, and those convection ones look store bought. I envy the convection option on your oven. My poor $150 gas range doesn’t even have a timed cook option, and definitely not convection. Someday I’ll give the fluffy, crispy, chewy cookies a try.

    Reply

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    Clarissa — July 24, 2013 @ 2:49 pm

    I made these cookies this morning and they turned out amazing! The toffee and chocolate chips are so good together!

    Reply

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    consuelo — September 6, 2013 @ 12:28 am

    I just made the batter for these cookies but I also added 8 ounces of chopped walnuts I know it seems a little much but I’ll tell you how they turned out

    Reply

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    consuelo — November 14, 2013 @ 8:28 pm

    sorry i took so long to tell you how they came out but they were so DANK! Making them again right now!

    Reply

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    Amy — January 1, 2014 @ 9:37 pm

    Just made these…delish! Perfect combination of chewy center and crisp edges. I didn’t make mine quite so large, maybe half the size and they turned out normal sized. They stuck to the cookie sheet quite a bit but I was able to get them off intact ( maybe because I didn’t line with parchment paper…didn’t have any) but they still turned out great with out using it. Thanks so much for the recipe!

    Reply

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    Marty — January 4, 2014 @ 5:26 pm

    These cookies lasted less than 2 hours in my home but the recipe will be a permanent fixture in my kitchen. I had a house full of teenagers and I must have heard “these are AMAZING” more times than I could count. We will be renaming them, however, to The Most Amazing Chocolate Chip Cookies.

    Reply

    • Sommer — January 5th, 2014 @ 9:22 pm

      Hi Marty! I’m so glad you all enjoyed them. :)

      Reply

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    Dawn Wick — January 23, 2014 @ 1:19 pm

    These are scrumptious! Took 1/2 the batch to work this morning and they were gone in about 15 minutes. I now have a new favorite cookie. Thank you for the recipe!

    Reply

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    Tracy — March 7, 2014 @ 9:24 am

    Do you use Quick oats or old fashioned oats?

    Reply

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    Jill — April 11, 2014 @ 2:15 pm

    Such a great recipe! I made these for my family and was forced to make them again two days later! Thank you for sharing!

    Reply

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    tiffany — July 27, 2014 @ 6:35 pm

    Mine didn’t turn out. Too thin and fell apart. The batter was too runny and I went by the recipe

    Reply

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