Chewy and buttery chocolate chip cookies loaded with crunchy milk chocolate toffee bits and semisweet chocolate chips. Finished with a pinch of flaky sea salt, these cookies combine rich chocolate flavor with a caramel-like crunch. Perfect for baking at home, gifting, or serving as a sweet snack for parties and gatherings.

Ingredients

2 ¼ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 cup unsalted butter, softened
1 cup dark brown sugar, packed
⅓ cup granulated sugar
2 large eggs
2 teaspoons pure vanilla extract
1 cup milk chocolate English toffee bits
½ cup semisweet chocolate chips
Flaky sea salt or coarse kosher salt, optional, for sprinkling

Instructions

Prepare Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
Make Cookie Dough
In a large bowl using an electric or stand mixer, cream the softened butter, dark brown sugar, and granulated sugar until smooth and fluffy.
Beat in the eggs and vanilla until fully combined.
Gradually mix in the flour mixture until it forms a soft dough.
Add Toffee and Chocolate
Fold in the milk chocolate toffee bits and semisweet chocolate chips with a spoon.
Cover the dough with plastic wrap and refrigerate for at least 1 hour to firm up.
Preheat Oven
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly coat with nonstick cooking spray.
Shape and Bake
Use a medium (#40) cookie scoop for uniform cookies. Scoop the dough, scrape against the bowl, and place 2 inches apart on the prepared baking sheet.
Bake for 11–12 minutes, until just set and lightly golden around the edges. Be careful not to overbake.
Add Finishing Touch
Immediately sprinkle each warm cookie with a pinch of flaky sea salt.
Let cookies cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely.

Why You’ll Love This Recipe

These cookies combine buttery, chewy chocolate chips with crunchy, sweet toffee bits. The optional flaky sea salt perfectly balances sweetness, creating a cookie that feels gourmet but is easy to make at home.

Tips

Chill the dough before baking to prevent spreading and create thick, chewy cookies.
Use a cookie scoop for consistent size and even baking.
Avoid overbaking; cookies continue to set as they cool.
Store in an airtight container to maintain softness.

Variations and Substitutions

Swap milk chocolate toffee bits with dark chocolate or butterscotch toffee for a different flavor.
Replace semisweet chocolate chips with white chocolate or peanut butter chips.
Use coconut sugar instead of granulated sugar for a slightly caramelized flavor.
For a vegan version, use plant-based butter, egg replacer, and dairy-free chocolate chips.

FAQs

Can I freeze the dough?
Yes! Cookie dough can be frozen for up to 3 months. Scoop frozen dough onto a baking sheet and bake straight from the freezer, adding 1–2 extra minutes to the bake time.

How long do cookies stay fresh?
Store in an airtight container at room temperature for up to 5 days, or freeze for longer storage.

Can I make smaller or larger cookies?
Yes. Adjust the baking time accordingly; smaller cookies need less time, larger cookies may need a few extra minutes.

Serving

Serve warm with a glass of milk, coffee, or tea.
Perfect for dessert, gifting, or a sweet snack anytime.

Suggestions

Add a sprinkle of extra toffee bits on top before baking for an extra crunchy finish.
Pair cookies with vanilla ice cream for an indulgent treat.
Make a batch for holiday cookie exchanges or parties; they’re always a crowd-pleaser.