Salted Toffee Dark Chocolate Cookies
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I’m obsessed with these Salted Toffee Dark Chocolate Cookies! These sweet and salty dark chocolate cookies use the Theo Chocolate Salted Toffee Dark Chocolate Bars for a slightly sweet, salty, and crunchy cookie!
If you love sweet and salty cookies as much as I do, check out some of my other favorites like my Eggless Sea Salt Dark Chocolate Honey Cookies, Eggless Sea Salt Dark Chocolate Chunk Cookies, or my Pumpkin Oatmeal Chocolate Chip Cookies.
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PSA — if you want to give cookies big, bold flavor with minimal effort, then use gourmet flavored chocolate bars in place of plain chocolate chips! This is what I’m doing in these Salted Toffee Dark Chocolate Cookies.
I use Theo Chocolate Organic Salted Toffee Bars in place of chocolate chips in these sweet and salty dark chocolate cookies. Using these chocolate bars gives these cookies rich dark chocolate flavor combined with bits of toffee (thanks to the loaded chocolate bars). And you’re just adding one ingredient! I’m obsessed!
Why You'll Love This Recipe
Sweet & Salty: If you love sweet and salty cookies then you will love these Salted Toffee Dark Chocolate Cookies! I’m obsessed with sweet and salty dark chocolate cookies, they are my favorite kind! And I love that I use the Theo Chocolate Salted Toffee Dark Chocolate Bars for this cookie recipe because it makes it really easy!
Easy AF: While toffee is in the name of this cookie recipe, you don't have actually make toffee. Because I use Theo Chocolate Salted Toffee Dark Chocolate Bars for this recipe, it makes it incredibly easy to get a toffee flavor in your cookies!
Soft & Chewy: This recipe sweet and salty dark chocolate cookies is also soft and chewy. The combination of the soft and chewy cookie with the rich bits of dark chocolate and crunch of the toffee pieces makes for a cookie you'll want to make again and again!
Ingredients
- Chocolate Toffee Bars: I’m using Theo Chocolate Salted Toffee Dark Chocolate Bars, but your favorite toffee chocolate bars will work!
- Butter: I use Organic Valley Salted Butter.
- Light Brown Sugar: I use my homemade light brown sugar recipe, but store bought also works. Using all light brown sugar makes these cookies extra soft and chewy.
- Vanilla Extract: My favorite is Simply Organic.
- Eggs: Make sure to use large eggs so the cookies are not dry (eggs that are too small) or flat (eggs that are too big).
- All Purpose Flour: My favorite is Cairnspring Mills.
- Baking Soda: I use baking soda because there’s brown sugar in these cookies so it has actually acid to react with. If you want more info on leavening agents, be sure to read my post the Difference Between Baking Soda and Baking Powder.
- Salt: You’ll need a fine sea salt for the cookie dough, and I top these with flaky sea salt to finish.
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Tools Needed
- Scale: Always use a digital food scale for the best results.
- Cutting Board & Knife: You’ll need a cutting board and sharp knife to chop the chocolate bars.
- Stand Mixer: I use my stand mixer for ease, but you can also use a hand mixer if you prefer.
- Baking Sheets: You'll need two half sheet pans to bake the cookies.
- Parchment Paper: I always use nontoxic parchment paper because I think cookies bake best with it!
Step by Step Instructions
Step 1
Line a baking sheet with parchment paper.
Step 2
In the bowl of a stand mixer fitted with the paddle attachment, add the butter, light brown sugar, and vanilla extract. Mix on low until all the butter and sugar is combined, then cream on low for 5 minutes or until light and fluffy.
Add the eggs, flour, baking soda, and sea salt in that order. Mix on low until combined.
Step 3
Chop 2 of the chocolate bars and add into the dough and mix on low until combined. Chop the remaining half chocolate bar and reserve for adding on top of the cookies.
Step 4
Using your hands form the dough into 20 balls and place on the prepared baking sheet. Add the remaining chocolate on top of the cookie dough. Refrigerate the baking sheet for at least 30 minutes.
Step 5
Preheat the oven to 375°F. Line a second baking sheet with parchment paper. Transfer half the cookie dough to the second baking sheet and spread out evenly.
Step 6
Bake for 15 to 18 minutes or until lightly golden brown around the edges. Sprinkle with flaky sea salt immediately after coming out of the oven. Allow to cool completely on the baking sheets. (Be sure to check the Notes for high altitude baking instructions if you are baking above 5,000 feet!).
FAQ's
Yes, feel free to use any kind of toffee chocolate bar you like. If you change the chocolate bar to something without toffee though, then that flavor won't be in the cookies, as these cookies are getting the toffee flavor from the toffee in the chocolate.
Yes, this is totally optional! But, I really love sweet and salty dark chocolate cookies so I love adding it!
These Salted Toffee Dark Chocolate Cookies are soft and chewy, so they are best stored in an airtight container. You could also keep them under a cake dome.
Craving More?
Salted Toffee Dark Chocolate Cookies
Ingredients
- 113 grams salted butter (softened)
- 170 grams light brown sugar (packed)
- 1 teaspoon vanilla extract
- 2 large eggs
- 255 grams all purpose flour
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- 2 ½ bars Theo Chocolate Salted Toffee Dark Chocolate Bars
- Flaky sea salt
Instructions
- Line a baking sheet with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, add the butter, light brown sugar, and vanilla extract. Mix on low until all the butter and sugar is combined, then cream on low for 5 minutes or until light and fluffy.
- Add the eggs, flour, baking soda, and sea salt in that order. Mix on low until combined.
- Chop 2 of the chocolate bars and add into the dough and mix on low until combined. Chop the remaining half chocolate bar and reserve for adding on top of the cookies.
- Using your hands form the dough into 20 balls and place on the prepared baking sheet. Add the remaining chocolate on top of the cookie dough. Refrigerate the baking sheet for at least 30 minutes.
- Preheat the oven to 375°F. Line a second baking sheet with parchment paper. Transfer half the cookie dough to the second baking sheet and spread out evenly.
- Bake for 15 to 18 minutes or until lightly golden brown around the edges. Sprinkle with flaky sea salt immediately after coming out of the oven. Allow to cool completely on the baking sheets.
- Store in an airtight container for up to 7 days.
Notes
Nutrition
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