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These toffee chocolate chip cookies are thick, chewy, giant cookies loaded with chocolate chunks, toffee bits, and toasted pecans!
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One of the things I’m most proud of in life is my chocolate chip cookie recipe. I spent months perfecting it to make sure that it bakes up thick and chewy even though it starts with melted butter (no waiting for butter to soften) and (best of all) there’s no chill time.
This chocolate chip cookie recipe is ready from start to finish in just 20 minutes. It’s insane.
This is also one of my biggest regrets in life, because now I can have a pile of soft, chewy, melty cookies in minutes. My pants no longer fit and I’m in a sugar coma, but at least we have warm cookies!
This time around we’re doctoring things up and swapping the chocolate chips for big pools of melty chocolate chunks. We also stirred in toasted pecans and toffee.
Toasting the pecans is an easy step that adds a deeper nutty flavor to the cookies. Plus, it’s easy so it’s totally worth it.
What makes my cookies so perfect?
No chill time. No softening the butter. No weird ingredients, like pudding mix. The cookies are thick, chewy, and humongous.
Does that sound perfect enough to you? I thought so!
These cookies go from mixing bowl to oven to mouth in less than 25 minutes, which is kind of dangerous and a lot amazing. You’re going to love this recipe!
Give these a try and let me know what you think! I’m excited to hear if you love them as much as we do!
You’ll want to check out my brown sugar cookies and double chocolate chip cookies too!
♥ What We Love About This Recipe:
- Textures: These cookies have a lot going on! They’re chewy, thick, giant cookies loaded with melty chocolate, sticky toffee, and buttery toasted pecans. It’s just the right combination of textures in these cookies.
- Toasted Pecans: Toasting pecans is a simple way to really up the flavor of the nuts. You could use untoasted pecans, but they won’t be as good.
- Quick: These are perfect for a late night cookie craving because they’re ready in about 25 minutes.
Ingredient Notes:
Dry Ingredients – Some standard cookie dough ingredients here including white sugar, brown sugar, all-purpose flour, baking soda, and salt
Wet Ingredients – You’ll also need some melted butter, an egg, and some vanilla extract. Check out my favorite vanilla below. It’s got so much wonderful flavor and we use it in all our desserts!
Pecans – I used pecans in here, but walnuts would also work well. I like to toast my nuts before chopping them up really fine and adding them to my cookie dough, but you can skip that step if you like. It’ll shave about 5 minutes off of your prep work and the cookies will still be delicious.
Toffee Bits – I’m using chocolate covered toffee bits! These should be in the baking section of the grocery store near the chocolate chips. You could use plain toffee bits without the chocolate if you like.
Chocolate Chunks – We chopped up a bar of Ghirardelli chocolate for the best meltable chocolate goodness. You can also use a package of chocolate chunks.
My Favorite Vanilla!
A good quality vanilla really does make a difference and this is my favorite brand.
How To Make Toffee Chocolate Chip Cookies:
Toast the pecans in a small skillet over medium heat for about 5 minutes, stirring frequently. Once they smell toasty, remove from the heat and give them a good chop.
Beat together the butter and sugars, beat in the egg and vanilla, and then stir in the dry ingredients to form a soft dough. You can easily do this by hand!
Stir in the toasted pecans and toffee bits. We save the chocolate chunks for pressing on top of the cookies after they bake.
Scoop out the dough and arrange it on a parchment lined baking sheet. Bake for 10 minutes exactly, top with chocolate, and let cool for about 10 minutes.
Helpful Tip!
Chocolate: You can mix the chocolate chunks into the dough rather than pressing them on top of the cookies, but we like the little pops of chocolate on top.
Baking: These might look a little underdone when you pull them from the oven but they’ll finish setting up as they cool. Don’t overbake!
Size: This recipe makes 9 large cookies! If you’d like to make smaller cookies, adjust the bake time. We do 12 cookies at 10 minutes.
Freezing & Storage Instructions:
You can store these toffee cookies in an airtight container at room temperature for up to 5 days.
These cookies can also be frozen for up to a few months. Let them cool completely on the baking sheet and then place it in the freezer for about an hour. Transfer the frozen cookies to a freezer safe container or bag and they shouldn’t stick.
You can thaw frozen cookies at room temperature or return them to the oven for a few minutes to quickly heat them up.
Toffee Chocolate Chip Cookies
Ingredients
- 1/2 cup pecans
- 1/2 cup butter melted
- 1/2 cup packed brown sugar
- 1/4 cup white sugar
- 1 large egg
- 2 teaspoons vanilla
- 1 2/3 cup flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup chocolate covered toffee bits
- 1/3 cup chocolate chunks
Instructions
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
- Heat a skillet over medium heat. Once hot, add the pecans and toast over medium heat until fragrant, stirring very frequently, about 5 minutes. Be careful not to burn the pecans.
- Remove nuts to a cutting board and finely chop.
- Add the butter, brown sugar, white sugar, egg, and vanilla to a mixing bowl and beat until well combined.
- Stir in the flour, baking soda, and salt until a soft dough forms.
- Mix in the toasted pecans and toffee bits.
- Portion dough into 9 large balls and space evenly on the prepared baking sheet.
- Bake for 11 minutes exactly. Cookies may look underdone but will continue to set up while cooling. As soon as you remove the cookies from the oven, press the chocolate chunks into the tops of the cookies.
- Cool completely on baking sheet before transferring to an air-tight container. Cool at least 10 minutes before eating or cookies will fall apart.
Margie McGee says
Is the brown sugar packed?
Karly Campbell says
Yes! I’ll add that to the recipe. 🙂
Kayle (The Cooking Actress) says
these cookies look PHENOMENAL-I can’t believe that they’re so simple yet so chewy! and toffee and pecans are 2 of my fave additions to ccc’s <3
Jessica Gavin says
So I just gained 5 pounds looking at your cookies because I would eat a whole plate if I could! Definitely a holiday win at the dessert table 🙂 Thanks more making me DROOL!
Danielle @ Follow My Gut says
Those chocolate chips are massive and that’s EXACTLY how I like my cookies. Then you added pecans to make them even tastier?? Yes these need to be in my hand right now!!!
Danielle | FollowMyGut.com <3
Stacey @ The Sugar Coated Cottage says
You had me at toffee and pecans! These cookies are amazing. LOL, so right about your January predictions, lets eat more cookies until then and live in total denial that January is right around the corner. Take care.
Sarah @Whole and Heavenly Oven says
Gotta eat all the cookies while we still can, right?? This seriously looks like the BEST twist on chocolate chip cookies!
Natasha @ Salt & Lavender says
I’m definitely noticing cookie overload, but I’m also seeing how perfect these look!! Those chocolate chunks.. oh man. So tempting!!