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 (24g) unsweetened cocoa powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup (90g) chocolate chunks (I used Toll House)
½ cup (80g) Heath toffee bits
Instructions:
Preheat your oven to 350°F (177°C). Line a baking sheet with parchment paper.
In a large bowl, use a hand mixer to beat the softened butter, granulated sugar, and brown sugar until smooth and creamy — about 1–2 minutes.
Beat in the egg and vanilla extract until fully combined and the mixture looks fluffy.
Add the flour, cocoa powder, baking soda, and salt. Mix on low speed until just combined — don’t overmix.
Fold in the chocolate chunks and toffee bits until evenly distributed throughout the dough.
Scoop 6 large balls of dough (about 3 tablespoons each) onto the baking sheet, spacing them a few inches apart. Add extra chocolate chunks and toffee on top before baking for a prettier bakery-style finish. For thicker cookies, do not flatten the dough balls.
Bake for 9–11 minutes, until the edges look set but the centers are slightly soft. They will continue firming up as they cool.
Optional: Use a large round cookie cutter to “scoot” the cookies into perfectly round bakery-style circles.
Let the cookies cool on the pan for 10 minutes before transferring to a cooling rack.
Serve and Enjoy!
If you did try these out, I’d love to hear what you thought of them! Comment below.