Small Batch Chocolate Chunk Toffee Cookie Recipe
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.
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.