If you love cookies with a soft, chewy center, crispy edges, and a little extra crunch, these Thick and Chewy Chocolate Toffee Cookies are for you.They’re based on my tried-and-true thick and chewy chocolate chip cookies, but with the addition of buttery toffee bits for a sweet, caramelized crunch in every bite.Perfect for holiday baking, gifting, or just indulging at home! I also have Browned Butter Toffee Cookies you will want to bake, too! Want to save this recipe?Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!Email *Save Recipe Ingredients & Substitutions Butter: Unlike many of my recipes, the unsalted butter should be cold in this cookie recipe.

Cold butter melts more slowly in the oven, keeping the cookies thick and soft without spreading too much.It also helps maintain that chewy center.If using salted butter, you may want to lessen the salt.

Sugar: I used both light brown sugar and granulated sugar.Brown sugar keeps the cookies moist and chewy in the center, while granulated sugar adds slightly crispy edges and balanced sweetness.Eggs: You’ll need 1 whole egg and 1 egg yolk.

This combination makes the cookies richer, chewier, and helps them hold together perfectly.(Save the leftover egg white for another treat, like my Cheesecake Mousse or Fried Ice Cream!) Flour: I used a mix of all-purpose flour and cake flour.Cake flour keeps these extra-thick cookies soft and tender, but y

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