Toffee Chocolate Chip Cookies Recipe

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Most Helpful Positive Review

Jun 18, 2007

Absolutely delicious cookies, I just wanted to make this tip: if you are like me and generally swap butter for shortening in recipes, don't this time! I tried and my cookies were completely flat. When I used the amount of shortening outlined in the recipe they came out perfect. I know that it usually doesn't make a difference, but if you use butter instead of shortening in this recipe you will regret it! When done correctly these are excellent!

—maiyamac

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Most Helpful Critical Review

Mar 22, 2010

I liked the combination of shortening and butter as each makes its own contribution to the flavor and texture of a cookie. However, for my liking there was too much fat period, and the resulting cookies were greasier than I prefer, and not as thick. The flavor was good, and the cookie is not BAD, but I think reducing the total amount of shortening/butter by, say, 1/4 cup would be a vast improvement. As is, the cookie turns out much like the Nestle Toll House recipe on the back of the package, so if you're a fan of those, keep the recipe just as written.

—naples34102

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91 Ratings

Mar 11, 2012

I only made one change and that was swapping some of the brown sugar out for white sugar because I'm running low on brown sugar. I don't know what almond brickle chips are--I just used the Heath baking chips in it's place. This is one of the best cookies I'VE ever had, and I don't even like Heath bars. Both my kids agreed with me. I made these a little biggish, using my small cookie scoop but making the scoop "overflow" a bit over the edges. 350* for just over ten minutes and they were perfect. I liked that I could just mix up the dough and make the cookies right off and not have to chill the dough. GREAT cookie. Perfect amount of everything.

—Sarah Jo

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Jan 06, 2007

Just finished baking these delicious cookies!! Mine turned out crispy around the edges and soft and chewy in the middle. They did not flatten out as someone else described. Perhaps because I modified recipe slighty. I used 11.5 oz bag of toll house choc chunks instead of chips and an 8 oz bag of heath bar pieces instead of almond brittle. Wonderful, thank you!!

—T Strader

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Jul 17, 2007

These tuned out delicious, eventhough i didn't do it right. Accidentally took the almond extract instead of the vanilla. Added almost a teaspoon. Then i smelled the extract and chekced the bottle again. Made em anyways, no white chocolate tho, just semisweet and milk chocolate chips. They were just awesome. Reminded me of a subwaycookie. So will try them next time with white chocolate and some macadamia nuts. Update: made em with the vanilla. They were kind of bland, will only use almond from now on. Update2: did this recipe change?

—Asphyx

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Sep 07, 2008

Delicious. I chose this cookie because my husband requested a toffee cookie. OMG, it's delicious! He could barely speak between mouthfuls of fresh-baked cookies & a glass of milk. I followed the instructions as is, but I used heath bar chunks instead of almond brickle. It produced 30 small-medium sized chewy cookes, baked at exactly 9 minutes. I think it is my favorite chocolate chip cookie recipe too, since I'm not a huge toffee fan. Thanks for the recipe, Aimee!

—GotRice?

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Jun 21, 2007

Wow! Amazing cookies!! I didn't have mini chocolate chips so I used 1 & 1/2 cups of regular size chips. I also used homemade toffee ("Best Toffee Ever - Super Easy") instead of the almond brickle chips and they turned out great!

—britishcolumbiagirl

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Apr 02, 2007

I thought these were very good but I will use all butter instead of shortening next time (personal preference). Everyone I made the cookies for though thought that they were amazing! Thanks for a yummy and easy recipe!

—Nessa B

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Nutrition

Calories
346 kcal
17%

Carbohydrates
44.3 g
14%

Cholesterol
26 mg
9%

Fat
18.8 g
29%

Fiber
1.7 g
7%

Protein
3.4 g
7%

Sodium
204 mg
8%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Toffee Chocolate Chip Cookies

Serving Size: 1/18 of a recipe
Servings Per Recipe: 18
Amount Per Serving
Calories: 346
Calories from Fat: 169

% Daily Value *
Total Fat 18.8g 29 %
Saturated Fat 8.6g 43 %
Cholesterol 26mg 9 %
Sodium 204mg 8 %
Potassium 123mg 3 %
Total Carbohydrates 44.3g 14 %
Dietary Fiber 1.7g 7 %
Protein 3.4g 7 %
Sugars 30.1g
Vitamin A 4 %
Vitamin C 0 %
Calcium 4 %
Iron 15 %
** Thiamin 13 %
Niacin 14 %
Vitamin B6 2 %
Magnesium 11 %
Folate 19 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.