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Jump to RecipeThese Triple Chocolate Toffee Cookies are crispy and chewy and all sorts of good adjectives. The chocolate cookie dough gets packed with pieces of soft toffee and assorted chocolate. You could really make these double or quadruple chocolate, purely depending on how many types of chocolate you want to add! These are a fantastic easy cookie, with no chill time at all!
The resulting cookie is something that is perfect for any occasion, although I should really call these my ‘late night cookies’. This is because the lack of chill time means they come together really quickly. So when that late night snacky feeling hits, you can whip these up and have them on a wire rack in under 30 mins from starting. Perfect with a cup of decaf coffee or a nightcap.
As is common on my site, this is a mega versatile recipe. You could absolutely sub the chocolate chunks for whatever type you prefer, but I love the combination of several – using up whatever I can find. You want soft toffees, chopped up into small pieces to go into the cookie dough. The size is up to you, but I think you want just big enough that you can get a bite with clear toffee, without being so small you miss it. Similarly, feel free to change how big the cookies are to make more or fewer. If you do this, however, make sure to adjust the bake time up or down accordingly. This is a great cookie dough to make ahead and keep in the fridge or freezer (wrap air tight) until needed!
You’re in luck with this cookie recipe, as unlike many, there is no chill time needed! The brown sugar and vanilla are crucial to deep flavours and the gorgeous texture. Just before baking, wet your hands a little and press the balls of dough down and shape into circles. Once these come out of the oven, it is likely that they’ll need a little help to make circular again. Do this by using a large cookie cutter – sit the cutter around the cookie and drag in circular motions (Spirograph style), spinning until the cookie adopts a circular shape again!
TOP TIPS FOR THE BEST Triple Chocolate Toffee Cookies
- Butter: Make sure to use softened but not melted butter. This really helps the texture. Too cold, it won’t blend enough. Too molten and the cookies will be a very different texture.
- Sugars: The combination of light brown and granulated sugars really contributes to a chewy centre and perfect bake.
- Filling: I use soft and chewy toffees cut into little pieces so they run throughout the cookie dough. The addition of more chocolate chunks is optional but highly recommended!
- Chill Time: Unlike many cookies, these don’t need any chill time at all!
I bake these Triple Chocolate Toffee Cookies on classic sheet pans (like these) and always opt for silicone baking mats (these are the ones I use) as they’re better for the planet! For more cookie recipes, check out these Harry Potter Inspired ButterBeer Cookies or these Lemon Curd Filled Cookies. For more baking inspiration, head on over to my Instagram.
Triple Chocolate Toffee Cookies (No Chill)
Ingredients
- 110 g Unsalted Butter Softened/Room Temperature
- 100 g Granulated Sugar
- 100 g Light Brown Soft Sugar
- 1 Medium Free Range Egg
- 2 tsp Vanilla Extract
- 160 g Plain Flour
- 30 g Cocoa Powder
- 1/2 tsp Baking Soda
- 100 g Soft Toffees Chopped
- 200 g Various Chocolate Chopped (Any White/Milk/Dark will work)
Instructions
- Preheat oven to 200C/180C Fan/Gas 6. Line 2/3 large baking sheets.
- In a large bowl, or the bowl of a stand mixer, combine the butter and sugar until fully creamed (use an electric mixer or the paddle attachment on medium speed). Then add the egg and vanilla and mix again.
- Add the flour, cocoa powder, baking soda and the pinch of salt! Stir together until just combined. Add in the chocolate chunks and chopped toffees and mix in.
- Use a tablespoon or small ice cream scoop to scoop the batter onto the trays – approximately 4 cookies per tray – they spread a little. Wet your hands slightly and pat down and into rounds (not too squished, just no longer full balls). Bake 10-12 minutes, until just darkening at the edges.
- Remove and let cool on the tray a little before moving to a wire rack. If misshapen as a result of baking, use a large round cookie cutter: Place around a still-warm cookie, nudging in any dough that's moved out of shape, and start spinning the cutter, it should bring the cookie with it, forcing it into shape!
