The Kitchen Duchess

Crispy edges, soft centres, and pools of melty chocolate in every bite.

If there’s one cookie that never fails to disappear the second it hits the counter, it’s these toffee chocolate chunk cookies. They’re the perfect balance of buttery, sweet, and just a little indulgent – exactly the kind of cookie you bake “just to have on hand” and then somehow finish in a day. The toffee bits adds that deep caramel flavour, while the chocolate chunks melt into pockets of richness that make each bit better than the last.

These are the kind of cookies that feel classic but special, whether you’re baking for a weekend treat, a school lunchbox surprise, or a cozy night in with a tall glass of cold milk

Why You’ll Love This Recipe

• The perfect texture with crispy edges and soft chewy centres.
• Next-level flavour thanks to the buttery toffee bits paired with rich chocolate chunks.
• Simple ingredients and straightforward steps.
• A crowd-pleasing favourite that great for sharing, gifting, or keeping all to yourself!

thekitchenduchess

Toffee Chocolate Chunk Cookies

Crispy edges, soft centres, and pools of melty chocolate in every bite.

Print Recipe

Prep Time 15 minutes mins

Cook Time 12 minutes mins

Total Time 27 minutes mins

Servings: 24 cookies

Course: Dessert

Cuisine: American

Ingredients Method

Ingredients

  

• 1 cup unsalted butter, softened
• ½ cup white sugar
• 1 cup brown sugar, lightly packed
• 2½ cups all purpose flour
• 2 teaspoons corn starch
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• 1 teaspoon kosher salt
• 2 large eggs, room temperature
• 2 teaspoons vanilla extract
• 1 package chocolate chunks
• 1 cup toffee bits
• flake salt, for finishing

Method

 

1. Preheat over to 350℉ (180℃). Line 2 cookie sheets with parchment paper and set aside.
2. Cream butter in a mixer for 30 on low-medium speed.
   1 cup unsalted butter, softened
3. Add white sugar and brown sugar and beat for 2-3 minutes.
   ½ cup white sugar, 1 cup brown sugar, lightly packed
4. Add eggs and vanilla and beat until combined.
   2 large eggs, room temperature, 2 teaspoons vanilla extract
5. In a separate bowl, mix together flour, corn starch, baking soda, baking powder, and salt until combined. Add to butter mixture and beat on low until combined and no flour is visible.
   2½ cups all purpose flour, 2 teaspoons corn starch, 1 teaspoon baking soda, ½ teaspoon baking powder, 1 teaspoon kosher salt
6. Gently fold in chocolate chunks and toffee bits until incorporated.
   1 package chocolate chunks, 1 cup toffee bits
7. Scoop cookie dough onto baking sheets, keeping about 1-2" apart so cookies can spread.
8. Bake for 10-12 minutes. Remove from oven and sprinkle with flake salt as soon as they come out of the oven.
   flake salt, for finishing
9. Place cookies on a rack to cool completely.

Once you try these, they’ll quickly earn a permanent spot in your baking rotation. They’re nostalgic, indulgent, and just a little bit fancy – without any extra effort. If you make them, don’t forget to let me know how fast they disappear.