Go Back
+ servings
english toffee chocolate cookie on a cooling rack
5 from 11 votes

English Toffee Chocolate Chip Cookies

If there was one new cookie recipe to try this is it! You might like chocolate chip cookies but this English toffee, brown butter chocolate chunk cookie with sea salt is nothing short of amazing! Trust me this needs to be on your bucket list of things to bake.
Course Dessert
Cuisine American
Keyword baking, brown butter and toffee, salted toffee, scratch recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: Change to adjust-> 20 servings
Calories 191 kcal



  1. Cut the toffee bar into ¼" pieces and place in a bowl.

  2. Preheat oven to 375°F.

  3. Cook butter in a medium saucepan over medium heat, stirring often until it foams.

  4. Brown 5-8 minutes, then scrape into a large bowl and let it cool completely. (Don't let it burn.)

  5. In a separate bowl mix flour, baking soda, and kosher salt.

  6. Add both sugars (brown and white) and mix well, then add to the brown butter to your mixing bowl. Use an electric mixer on medium speed to incorporate everything.

  7. Next add the eggs and the vanilla, and beat for about 30 seconds. The mixture will begin to turn light and thicken.

  8. Reduce the speed of the mixer to low, and begin to add the flour mixture gradually. Continue to beat until well combined. Remove the mixer blade.

  9. Slowly add the chocolate wafers and the toffee pieces while mixing with a large spatula by hand. The dough will seem a bit runny.

  10. Allow the dough mixture to rest at room temperature for about 30 minutes. This will allow the dough to thicken.

  11. Line a cookie sheet with parchment paper.

  12. Using a 1 ½ oz. ice cream scoop portion out 10 balls of dough onto the lined cookie sheet. The cookie balls should be about 3" apart since they will spread out.

  13. Sprinkle with the flaky salt or coarse sea salt.

  14. Bake in center rack for 9-12 minutes, or until the edges begin to turn golden. The center should be soft. 

  15. Remove from the oven and let them cool for about 10-15 minutes before transferring them to a cooling rack.

  16. Place the remaining 10 balls on another parchment lined baking sheet, and repeat the baking procedure.

Recipe Notes

  • European butter will have richer flavor, use it if possible.
  • Use a high-quality chocolate wafer instead of chocolate chips.
  • You want 70% cacao or more. 
Nutrition Facts
English Toffee Chocolate Chip Cookies
Amount Per Serving
Calories 191 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 6g38%
Cholesterol 40mg13%
Sodium 476mg21%
Potassium 36mg1%
Carbohydrates 24g8%
Sugar 14g16%
Protein 1g2%
Vitamin A 305IU6%
Calcium 16mg2%
Iron 0.8mg4%
* Percent Daily Values are based on a 2000 calorie diet.