Great Chocolate Chip Cookies with Toffee

Chocolate Chip Cookies with Toffee

The chocolate chip cookie. It was the first type of cookie I learned how to make. There are, of course, endless recipes and variations of this all-American favorite. And over the years, this is the one I most often come back to.

It’s an adaptation of the original Nestle Toll House chocolate chip cookie recipe with elements from Carole Walter’s chocolate chip cookie recipe, from her book Great Cookies. Walter uses half a cup of finely ground oatmeal to keep the cookies together, as they’ll often spread due to moisture in the dough. Another method I use to prevent the cookies from spreading is to chill the dough for 30 minutes before baking.

This recipe produces soft and slightly chewy cookies. I like my great chocolate chip cookies with toffee bits, but feel free to omit them if you prefer just plain great chocolate chip cookies.

Continue to recipe.

Chcolate Pieces

Egg Shells

Toffee Chocolate Chip Ingredients 1

Toffee Chocolate Chip Ingredients 2

Toffee Chocolate Chip Ingredients 3

Toffee Chocolate Chip Ingredients 4

Toffee Chocolate Chip Ingredients 5

Toffee Chocolate Chip Ingredients 6

Toffee Chocolate Chip Ingredients 7

Toffee Chocolate Chip Ingredients 8

Toffee Chocolate Chip Ingredients 9

Chocolate Chip Cookies with Toffee


2 cups all-purpose flour
1/4 cup ground oatmeal
1 teaspoon baking soda
1 teaspoon salt
1 cup butter, softened
3/4 cup white granulated sugar
3/4 cup very fresh packed brown sugar (light or dark)
1 tablespoon vanilla extract
2 large eggs
2 cups chopped chocolate pieces or chocolate chips
1 1/2 cups toffee bits


1. Preheat oven to 375 F.

2. Combine flour, ground oatmeal, baking soda, and salt in a medium bowl. Set aside.

3. Beat butter, white sugar, brown sugar, and vanilla extract in a mixer or large bowl. Add eggs and continue beating.

4. Gradually beat in flour mixture.

5. Mix in chocolate pieces and toffee.

6. Drop by rounded tablespoons onto non-stick or greased baking sheets.

7. Bake for 9 to 11 minutes until edges are golden brown. Remove from oven and cool on sheets for 2 minutes.

Recipe yields about 4 dozen 3-inch cookies.

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