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Salty Toffee Chocolate Chip Cookies

Both sweet and salty, with notes of caramel and toasty browned butter, these chocolate chip cookies have got it all. They are seriously addictive and such a crowd pleaser!

  • Total Time: 24 hours 15 minutes
  • Yield: approx. 24 cookies

Ingredients

Units Scale
  • 1 cup salted butter (2 sticks), room temp
  • 1 cup brown sugar
  • 1/2 cup granulated sugar
  • 2 tsp vanilla extract
  • 2 eggs, room temp
  • 1 tsp baking soda
  • 1 tsp kosher salt
  • 1 tsp corn starch
  • 2 1/4 cup all-purpose flour
  • 1 1/2 cup chocolate chips
  • 1 cup toffee bits
  • flaked sea salt for topping

Instructions

  1. Cream butter, brown sugar, and granulated sugar on medium-high speed until fluffy and lightened in color, at least 5 minutes.
  2. Scrape down the mixing bowl and add eggs one at a time until fully incorporated, mixing on medium. Add vanilla extract.
  3. In a separate large mixing bowl, whisk together flour, baking soda, corn starch, and salt.
  4. Reduce mixer speed to low and slowly add dry ingredients, mixing until just combined.
  5. Fold in chocolate chips and toffee bits.
  6. Cover cookie dough well in plastic wrap and chill in the refrigerator overnight, for at least 12 hours. Alternately, you can scoop cookies onto a baking sheet lined with parchment or silpat and freeze for 1 hour. Then, store frozen cookie dough in an airtight bag in the freezer until ready to bake.
  7. Line a baking sheet with parchment paper or silpat, and scoop cookies into medium-sized balls (approx 2 tablespoons, or a heaping medium cookie scoop). Top with flaked sea salt.
  8. Bake at 350 degrees for 10-13 minutes until the edges are lightly browned. If baking from frozen, bake for 12-15 minutes.
  9. Place cookies on a cooling rack and top with more flaked sea salt. Voila!

Notes

  • Toffee bits are optional, but highly recommended! I like to use Heath Bits O’ Brickle, but your favorite toffee bar smashed into small pieces would work as well.
  • I like to use 60-70% cocoa chocolate chips for these cookies.
  • These cookies keep well frozen for about a month, at room temp for 1 week.
  • Author: Caroline Crockett
  • Prep Time: 24 hours
  • Cook Time: 15 minutes
  • Category: cookies, desserts

Keywords: cookies, desserts, chocolate chip cookies