Best Small Batch Chocolate Chunk Toffee Cookie Recipe
Sometimes, you just want a few warm, gooey cookies—not three dozen. Just enough to satisfy that cookie craving without the full temptation of a whole batch sitting on the counter. That’s exactly why I created this small batch chocolate chunk toffee cookie recipe, and let me tell you—my husband gave it five stars with a big smile and a second cookie in hand.
Whether you’re baking for two or just yourself, these crispy-edged, chewy-centered cookies are the perfect answer.
Why You’ll Love These Small Batch Toffee Cookies
These are not your average chocolate chip cookies. With rich brown butter, melty chocolate chunks, and bits of crushed brown toffee chips from a Zotter chocolate bar, these cookies bring a nutty flavor, a chewy center, and caramel-y toffee crunch in every bite. Think brown butter toffee chocolate chip cookies meets bakery-style goodness—on a smaller, more manageable scale.
And here’s the best part: they come together in one large mixing bowl, using simple ingredients you likely have on hand.
Ingredients You’ll Need
You can find most of these in your pantry or the baking aisle at your local store. I always recommend using a kitchen scale for best results!
Wet Ingredients
- ½ cup unsalted butter
- 1 tbsp white sugar
- ¼ cup dark brown sugar, packed
- 1 egg yolk
- 1/2 tsp pure vanilla extract (or vanilla bean paste)
Dry Ingredients
- 1/2 cup plus 1 tablespoon all-purpose flour
- 1/8 tsp baking soda
- pinch salt
Mix-ins
- 2 1/2 oz. chopped chocolate or chocolate chunks (or milk chocolate chips)
- 2 – 3 tbsp crushed toffee bar (like Zotter Chocolate, Heath bars, or Skor bits)
- Optional: A pinch of espresso powder
- Optional: Flaky sea salt, for topping
How to Make Small Batch Chocolate Chunk Toffee Cookies
You can use a stand mixer, hand mixer, or just a sturdy whisk and spoon. Here’s how I make them:
Step 1: Preheat the Oven
Preheat oven to 350°F. Line a baking sheet with parchment paper.
Step 2: Mix the Wet Ingredients
In a mixing bowl, whisk the butter, dark brown sugar, and white sugar until glossy. Add the egg yolk and vanilla extract, then whisk again until smooth.
Step 3: Combine the Dry Ingredients
Add the all-purpose flour, baking soda, and salt. Mix on medium speed (or by hand) until just combined. Avoid overmixing.
Step 4: Fold in the Good Stuff
Stir in the chocolate chunks, crushed toffee pieces, and a pinch of espresso powder if using. The dough should be thick, soft, and slightly sticky.
Step 5: Let the Dough Rest
For best results, cover the dough with plastic wrap and let it rest for about 15 minutes at room temperature.
Tip: You can also portion into cookie dough balls and freeze for later.
Step 6: Bake to Perfection
Scoop 6–8 balls of dough using a cookie scoop and place on a parchment-lined baking sheet. Space them well.
Bake for 9–11 minutes, or until golden brown around the crisp edges and just set in the center. Let cool on the pan for 5 minutes, then transfer to a wire rack.
Small Batch Chocolate Chunk Toffee Cookie Recipe
Small Batch Chocolate Chunk Toffee Cookie Recipe
Ingredients
Wet Ingredients
- ½ cup unsalted butter
- 1 tbsp white sugar
- ¼ cup dark brown sugar packed
- 1 egg yolk
- 1/2 tsp pure vanilla extract or vanilla bean paste
Dry Ingredients
- 1/2 cup plus 1 tablespoon all-purpose flour
- 1/8 tsp baking soda
- pinch salt
Mix In's
- 2 1/2 oz. chopped chocolate or chocolate chunks or milk chocolate chips
- 2 – 3 tbsp crushed toffee bar like Zotter Chocolate, Heath bars, or Skor bits
- Optional: A pinch of espresso powder
- Optional: Flaky sea salt for topping
Instructions
Instructions
- Step 1: Preheat the Oven
- Preheat oven to 350°F. Line a baking sheet with parchment paper.
- Step 2: Mix the Wet Ingredients
- In a mixing bowl, whisk the browned butter, dark brown sugar, and white sugar until glossy. Add the egg yolk and vanilla extract, then whisk again until smooth.
- Step 3: Combine the Dry Ingredients
- Add the all-purpose flour, baking soda, and salt. Mix on medium speed (or by hand) until just combined. Avoid overmixing.
- Step 4: Fold in the Good Stuff
- Stir in the chocolate chunks, crushed toffee pieces, and a pinch of espresso powder if using. The dough should be thick, soft, and slightly sticky.
- Step 5: Let the Dough Rest
- For best results, cover the dough with plastic wrap and let it rest for about 15 minutes at room temperature.
- Tip: You can also portion into cookie dough balls and freeze for later.
- Step 6: Bake to Perfection
- Scoop 6–8 balls of dough using a cookie scoop and place on a parchment-lined baking sheet. Space them well.
- Bake for 9–11 minutes, or until golden brown around the crisp edges and just set in the center. Let cool on the pan for 5 minutes, then transfer to a wire rack.
Storing and Serving
These cookies are best enjoyed warm, but if you have leftovers (we rarely do!), store them in an airtight container at room temperature for up to 3 days. You can also freeze the unbaked dough in a single layer to bake fresh cookies on demand.
Serve with a cup of tea, a glass of cold milk, or enjoy one quietly during your afternoon break—I won’t tell.
Shoppable Links
The Best Cookies for When You Want Just a Few
This is one of my favorite small batch cookie recipes. The chewy chocolate cookies with sweet toffee bits and crisp edges truly make them the best cookies when you want a cozy treat but don’t need the full recipe.
Next time you’re craving homemade toffee chocolate chip cookies but don’t want to spend all afternoon baking, try this recipe. It’s a keeper—and yes, my husband loved them so much he asked me to make them again next time… and the time after that. I hope you love my Small Batch Chocolate Chunk Toffee Cookie Recipe as much as we do!
⭐️ Leave a Star Rating and Print the Recipe Card!
If you try this recipe, I’d love for you to leave a star rating below in the comments! It helps more cookie lovers like you find their new favorite cookie. And don’t forget to download the printable recipe card to save for your small batch baking days.
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Happy baking, friends! 🍪
