Toffee Chocolate Chip Cookies Recipe - Allrecipes.com
Toffee Chocolate Chip Cookies Recipe

Toffee Chocolate Chip Cookies

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"Very, very good!!"

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Ingredients Edit and Save

Original recipe makes 3 dozen Change Servings
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Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Mix sugars, margarine and shortening until light and fluffy. Mix in egg and vanilla. Stir in flour, baking soda, baking powder and salt. Stir in chocolate chips and brickle chips.
  3. Drop dough by rounded teaspoons onto ungreased cookie sheet. Make 9-10 minutes until lightly brown.
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Reviews More Reviews

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!

 
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.

 

94 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.

 
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!!

 
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?

 
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!

 
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!

 
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!

 

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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.

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