Bakery-Style Chocolate Toffee Chunk Cookies
Prep Time: 10 minutes | Cook Time: 10 minutes | Course: Dessert | Servings: 6 Large Cookies
These bakery-style chocolate toffee cookies are rich, thick, and loaded with gooey chocolate chunks and crunchy bits of toffee in every bite. With deep cocoa flavor, caramelized toffee edges, and soft, chewy centers, these cookies bring true bakery quality straight to your kitchen - and with no chilling required.
If you love thick, decadent, chocolatey cookies with a satisfying blend of soft and crunchy textures, these no-chill Chocolate Toffee Chunk Cookies will become a new go-to favorite.
Note: Be sure to allow the butter and egg to come to room temperature before beginning.
Cookie Ingredients:
5 tablespoons (70g) unsalted butter, softened
½ cup (100g) granulated sugar
¼ cup (55g) dark brown sugar, packed
1 large egg, at room temperature
1 teaspoon vanilla extract
¾ cup + 3 tablespoons (118g) all-purpose flour
¼ cup + 1 tablespoon (30g) unsweetened cocoa powder
½ teaspoon baking soda
¼ teaspoon baking powder
¼ teaspoon salt
½ cup (75g) toffee bits
½ cup (80g) chocolate chunks (semi-sweet or dark)
Instructions:
Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside.
In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
In a large mixing bowl or stand mixer fitted with the paddle attachment, beat the unsalted butter, granulated sugar, and dark brown sugar on medium-high speed for 2–3 minutes, until light, creamy, and well aerated.
Mix in the egg and vanilla extract until fully combined and smooth.
With the mixer on low speed, slowly add the dry ingredients. Mix just until no dry pockets remain, being careful not to overmix.
Fold in the toffee bits and chocolate chunks until evenly distributed throughout the dough.
Use a cookie scoop to portion the dough into 6 large mounds (about 2.5–3 tablespoons each). Roll each scoop into a smooth ball and place onto the prepared baking sheet, leaving space for light spreading.
Bake for 10–12 minutes, until the edges are set and the centers look slightly soft and underbaked. This ensures thick, chewy chocolate cookies with gooey centers.
Allow the cookies to cool on the baking sheet for 10 minutes, then transfer them to a cooling rack. The cookies will continue to firm up as they cool while remaining soft and fudgy on the inside. Optional: Sprinkle more toffee bits on top while they’re warm!
Serve and Enjoy!
If you did try these out, I’d love to hear what you thought of them! Comment below.