I have to tell you about these chewy toffee chocolate chip cookies. They’re one of my favourites right now. They hit that sweet spot of being really soft and chewy in the middle, with those slightly crisp, crinkly edges that everyone loves.
And the flavour is perfection. The rich dark chocolate chunks with those buttery, slightly salty Skor toffee chips. It’s a pretty amazing combo, and I made sure they’re not too sweet (a must).
A big part of what makes these cookies so good is a trick I learned from Sarah Keiffer’s technique over on The Vanilla Bean Blog: the pan-banging method. It might sound a bit wild, but it’s what gives them those signature crinkles and helps create that wonderful chewy texture throughout.
Also, a good chill time for the dough is non-negotiable unfortunately. It helps the flavours deepen and stops the cookies from spreading out too much in the oven (don’t skip this step!).
Honestly, I was going for a classic chocolate chip cookie, but with a little extra something, and adding the Skor toffee just really took it there. Every bite has that little crunch and buttery flavour from the toffee, which plays so well with the melted dark chocolate. 🙂
Why You’ll Love This Recipe
- Chewy texture: These cookies are seriously chewy, with soft centres and slightly crisp, crinkly edges thanks to a special baking technique.
- Toffee & chocolate: You get rich dark chocolate chunks paired with buttery Skor toffee chips for a flavour that’s just right and not overly sweet.
- Better spreading: Chilling the dough means your cookies won’t spread too much, giving you that nice thick cookie shape every time.
Ingredients
- All-purpose flour
- Baking soda
- Salt
- Unsalted butter
- Light brown sugar
- Granulated sugar
- Large eggs
- Vanilla extract
- Dark chocolate chunks
- Skor toffee chips
- Flaky sea salt
*These are the main ingredients. The full list of ingredients and measurements can be found at the bottom of this post!*
Equipment
- Kitchen scale (I like to weigh out most of my ingredients for accuracy, I also think it’s more efficient when measuring things out over measuring cups!)
- Large and small mixing bowls
- Measuring cups and spoons
- Whisk
- Electric mixer (stand or hand)
- Rubber spatula
- Large baking sheet
- 2-inch (3 tbsp) cookie scoop
- Oven mitts (a must for pan banging)
- Parchment paper
- Wire cooling rack
Chewy Toffee Chocolate Chip Cookie Baking Tips
Chill your dough: Giving the dough at least an hour to chill in the fridge, or even better, overnight, helps prevent your cookies from spreading too thin and deepens their flavour.
Adjust sweetness: This recipe is designed to be “not too sweet,” letting the toffee and chocolate stand out. If you prefer a sweeter cookie, feel free to add an extra 1/4 cup each of both brown and granulated sugars.
Embrace the pan bang: Don’t be shy with the pan-banging method! Giving the baking sheet a few gentle bangs on the oven rack helps deflate the cookies slightly, creating those beautiful crinkles and ensuring a chewier centre.
Questions About These Chewy Toffee Chocolate Chip Cookies
Can I use chocolate chips instead of chunks?
You can definitely use chocolate chips if that’s what you have on hand. The chunks just give you those bigger, more satisfying pockets of melted chocolate throughout the cookie.
How should I store these cookies?
Once your chewy toffee chocolate chip cookies are completely cool, store them in an airtight container at room temperature. They’ll stay good for about 3-4 days, keeping that chewy texture.
Can I freeze the cookie dough?
Yes, absolutely! Scoop the dough into balls, place them on a baking sheet, and freeze until solid. Then transfer them to a freezer-safe bag for up to 3 months. Bake from frozen, adding a few extra minutes to the baking time.
What if I can’t find Skor toffee chips?
If Skor chips aren’t available, any other brand of toffee bits or even a chopped-up chocolate bar with toffee will work. Just make sure it’s something designed to hold up in baking.
Hope you give these chewy toffee chocolate chip cookies a try! If you do, please leave a review below and tag @theflournook on socials so I can see your bakes. You can also save this recipe for later by pinning it using the button on the recipe card, or any of the photos above.
Happy baking!
For more easy dessert recipes, check out these:
Chewy Toffee Chocolate Chip Cookies
- Total Time: 1 hour 36 minutes
- Yield: 18 cookies 1x
Description
These chewy toffee chocolate chip cookies are packed with rich dark chocolate chunks and buttery Skor toffee bits. The pan-banging technique gives them irresistible crinkly edges and a soft, gooey centre. A relatively easy recipe with a minimum 1 hour chill time.
Ingredients
Dry Ingredients
- 2 cups (240 g) all-purpose flour
- 1 tsp (5 g) baking soda
- 1/4 tsp (1 g) salt
Wet Ingredients
- 1 cup (226 g) unsalted butter, room temperature
- 1 cup (220 g) light brown sugar, packed
- 1/4 cup (50 g) granulated sugar
- 2 large eggs, room temperature
- 2 tsp (10 ml) vanilla extract
Mix-ins
- 200 g dark chocolate chunks (from about 2 full-size bars, reserve some for topping)
- 2/3 cup (100 g) Skor toffee chips
- 1/2 tsp (2 g) flaky sea salt, optional
Instructions
- Preheat oven to 325°F (165°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
- In a large bowl, beat room temperature butter, light brown sugar, and granulated sugar with an electric mixer on medium speed until light and fluffy, about 3 minutes.
- Add eggs, one at a time, mixing until just combined after each addition. Mix in vanilla extract. Scrape down the sides of the bowl as needed.
- Add the flour mixture to the wet ingredients. Mix on low speed until just combined. Do not overmix.
- Gently fold in chocolate chunks (reserving some for topping) and toffee chips with a spatula until evenly distributed.
- Cover the dough with plastic wrap and refrigerate for at least 1 hour, or ideally overnight.
- Scoop dough into 2-inch (3 tbsp) balls. Place scoops 3-4 inches apart on the prepared baking sheets. Top with reserved chocolate chunks.
- Bake for 16 minutes using the pan-banging method (credit to Sarah Keiffer’s technique from the Vanilla Bean Blog!):
- Bake for 10 minutes.
- Open the oven, lift the baking sheet with oven mitts, and gently bang it down on the oven rack 2-3 times to deflate cookies and create crinkles.
- Bake for another 3 minutes.
- Repeat the banging step.
- Bake for the final 3 minutes (total 16 minutes).
- Alternatively, if skipping the pan-banging method, bake for 18 minutes total.
- If desired, sprinkle flaky sea salt on the hot cookies immediately after baking.
- Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Refrigerating the dough is crucial for preventing excessive spreading and developing that perfect chewy texture. Overnight is best, but at least an hour will do the trick.
- This recipe is designed to be “not too sweet,” letting the toffee and chocolate shine. If you have a sweeter tooth, feel free to bump up both the brown and granulated sugars by an extra 1/4 cup each.
- The pan banging technique might sound wild, but it’s the secret to those coveted crinkly edges and extra chewy centers. Don’t be shy, give those sheets a good whack!
- Prep Time: 20 mins
- Chill Time: 1 hour
- Cook Time: 16 mins
- Category: Cookies
- Method: Baking
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