Chocolate Chip Toffee Cookies
Prep time
Cook time
Total time
A thin, crispy edged, soft, chocolaty center cookie with hints of toffee.
Serves: 52 cookies
  • ½ cup unsalted butter, softened
  • ¼ cup shortening
  • ¾ cup brown sugar
  • ½ cup sugar
  • 2 eggs
  • 1 tsp. vanilla
  • 1¾ cup all purpose flour
  • ¾ tsp. baking soda
  • ½ tsp. salt
  • 1 cup semi-sweet chocolate chips (I used TJ's chocolate chunks)
  • 1 cup toffee bits (I used Heath bits)
  1. In a bowl, add flour, baking soda and salt; mix until combined. Set a side.
  2. In a bowl, add butter, shortening, brown sugar, and granulated sugar and beat until light and fluffy. Beat in one egg at a time, and than add the vanilla extract and beat until combined. Slowly beat in the flour mixture.
  3. Mix in chocolate chips and toffee bits until fully incorporated into the batter. Refrigerate the batter for at least 2 hours.
  4. Preheat oven to 375 degrees
  5. Line two baking sheets with parchment paper
  6. Take a teaspoon size of dough and drop 2" apart onto prepared baking sheet. I fit 9 cookies per baking sheet.
  7. Place in the oven and bake for 8 - 9 minutes until lightly golden. Let cookies rest for 2 minutes on baking sheet and place cookies onto a cooling rack to cool completely.
  8. Store in an airtight container for up to a week. The cookies and can also be frozen for up to 3 months.
Calories per cookie: 104, Fat: 6, Cholesterol: 14, Sodium: 61, Potassium: 28, Carbs: 13, Fiber: 1, Sugar: 9, Protein: 1
Nutrition Information
Serving size: 1 cookie
Recipe by PB + P Design at