Best Chocolate Chip Toffee Cookies

How many times have you heard someone say, “These are the best (insert baked goods) ever!”  Well, these are officially the best chocolate chip cookies ever.  Even the cook book says so!

Yes, the cook book that holds my family’s coveted chocolate chip cookie recipe is called The New Best Recipes, and the recipes which fill its pages are truly the best.  How do I know?  Because they tell you!  Much like the internet, everything you read in this book is factual.  Seriously, their recipes are tested and tested again.  By tested, I mean, they try different recipes for the same dish, have a panel taste test them, and then try again.  They do this over and over until they get what they consider THE BEST recipe.  They look at flavor, consistency, ease, region from which the recipe came, etc.  It is all weighed when finding what they consider the best recipe.

The New Best Recipes Cook Book

An example of a recipe found in this book is cornbread.  Now, in the South, we eat our cornbread without sugar or flour.  We were raised on this crumbly crunchy morsel.   In the North, they prefer a sweeter, more cake-like cornbread (which in my opinion should actually be called corncake).  They have tested each recipe and have included both sweet and savory.

Ingredients for the best chocolate chip cookies ever

Before baking, I always gather up my ingredients first.  When I have two little tot helpers, it is easier to measure things out onto plates or into bowls first.  Some days I let Piggy One help me, but I have to be ready to clean up a big mess and have extra ingredients around.  He gets ahead of me and I end up with egg shell in batter 9 times out of 10.  He’ll be ready to do more and more soon.

If you want the original recipe.  It is found on page 777.  It is a sign from the heavens, right?  Even the Saints must love these things!  I have added a few things that my family likes, so here is the recipe we use.

Here’s what you need to make these awesome cookies:

3/4 Cup melted and cooled butter (1 1/2 sticks)

1/2 Cup granulated sugar

1 Cup brown sugar

1 whole Egg + 1 yolk

2 tsp Vanilla extract

1 tsp Almond extract

2 cups + 2 TBSP All Purpose Flour (*Or equal parts Cup4Cup Gluten Free Flour)

1/2 tsp Salt

1/2 tsp Baking Soda

1/2 Cup Semi-Sweet Chocolate Chips

1/4 Cup Toffee Pieces

1/4 cup Toasted almond slivers

Here’s what you do:

Step 1 - Melt 1 1/2 sticks butter and cool1.  Melt your butter in the microwave and allow to cool at room temperature.  I pour mine into my stand mixer so it will cool faster.

2.  Add sugar to butter for chocolate chip cookies2.  Add both sugars to the cooled butter and mix.

3.  Add egg and yolk to creamed butter and sugar for chocolate chip cookies3.  Add the egg + yolk and mix well.

4.  Add vanilla extract to chocolate chip cookie mix4.  At this point I scrape down the bowl, add vanilla and almond extract and mix it again, just to be sure everything is well blended.

5.  Add dry ingredients to chocolate chip cookie mix5.  Now I add the salt, flour and baking soda.  When I measure them out, I sift them all together.


(Toffee bits are optional, but we love the added flavor and crunch!)

cccookies96.  After the flour is incorporated, add chocolate chips, toasted almonds, and toffee bits.  You can mix it by hand if you want, but I use the mixer.  It doesn’t bother me if anything gets broken up.  (And it never looks broken up to me.)

cccookies10This is what your cookie dough should look like when you are finished.  I don’t know about you, but I could be happy with a big spoon and that bowl.  It wouldn’t bother me to skip the whole baking process.

taste testing team for chocolate chip cookiesMy taste testing team chimes in at this point.  I think they approve!

Here comes the part in the book that I skip.

cccookies13In the book they suggest scooping out your cookie dough, rolling it into a ball, pulling the ball apart into two pieces, turning the broken part of the cookie dough up and smushing it together again.  This creates a jagged edge on the top of the cookie that makes it look more rustic and homemade.  Honestly, I don’t have the time, nor can I tell that much difference.

Use ice cream scoop to measure out uniform cookies for chocolate chip cookiesI use a good old tiny ice-cream scoop and scoop them onto my tray.

cccookies14I always make a double batch of these cookies.  I space 8-12 cookies out onto one tray to bake immediately.

Freeze Cookie Dough for Easy Homemade Chocolate Chip Toffee Cookies anytime.
The rest of the dough gets scooped onto a tray and put into the freezer.  After it is frozen, I put the cookie dough into a freezer bag so that we can have fresh baked cookies any time.

freeze cookie dough for easy homemade cookiesTo bake the cookies:

1.  Pre-heat oven to 350º F.

2.  Space cookies out, 2 inches apart onto a baking sheet lined with parchment paper, or a Silpat.

3.  Bake cookies for 15-17 minutes.  15 minutes leaves them just slightly golden and more chewy.  17 minutes are for those that like your cookies a little more crispy.

4.  Cool on a cooling rack (if you dare).

5.  Serve to your favorite people with a big glass of cold whole milk.

gluten free chocolate chip toffee cookie recipe pinWhole milk you say?  Why whole milk?  Because at this point, there is so much butter and fat in the cookie, if you’re going to die of a heart attach, it needs to be worth it!

*Would you believe these can be Gluten Free!  SAY WHAT???  It is true!

I found the best flour called Cup4Cup Gluten Free Flour .  After using lots of different flours and recipes during our gluten free cooking, this was by far the best!  I’ve discovered that nothing (and I mean nothing) can replace flour when making yeast breads that require proofing.  You need the gluten to stretch, and nothing else has that but flour.

But for quick breads like biscuits, scones, crackers, and cookies – Cup4Cup Gluten Free Flour  is the best out there!  You don’t need to add any other tapioca, rice, xanthum gum, or something or other.  You just trade out regular flour for Cup4Cup Gluten Free Flour.  Done!  My kids never knew the difference.  My hubby never knew the difference!

It is definitely worth the price tag if you are giving up gluten (but not other grains).

(This post does contain affiliate links, however, my opinion of the products are my own. I only include links to products that I have personally used and stand behind.)


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  1. If you don’t have time to cook all of them, form a log wrap in waxed paper, freeze or refrigerate. Then the slice great. They last almost forever.

    • That’s a good idea too, Joan! I usually like to plop them out and freeze them ahead of time so I don’t have to cut the log. Then my Piggies can reach in the bag and “help me make cookies” by putting them on the pan. Anytime I can skip a step, I’m all for it! We freeze sausage pinwheels that way. I think freezing sugar cookies like that would be fantastic!!!

  2. These look delish! Your helpers are just adorable. Love the idea of the toffee and the gluten-free option. Thanks for the recipe!

    • Thanks so much, Heather! It is a good thing my helpers are so cute because they sure can be stinkers! It is amazing what the toffee bits do to the cookies. Sometimes when we put too many (I’m not a stickler for measuring), they melt, make the cookies thin and crispy. SOOO GOOODD! Let me know if you try them and how you like them!

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