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Toffee and Chocolate Chip Cookies

Chocolate Chip Cookies with pecans and Toffee pieces. Soft and chewy cookies with English Toffee flavored batter.
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Dessert
Cuisine: American
Keyword: chocolate chip cookies, heath bar cookies, toffee cookies, tollhouse cookie recipe
Servings: 30 cookies
Author: Lisa Brown


  • 2 sticks butter 226 g
  • 200 grams Dark brown sugar
  • 100 grams granulated sugar
  • 2 large eggs
  • ½ tsp vanilla extract
  • 1 dram LorAnn English Toffee Flavor
  • 270 grams all purpose flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 6 oz semi sweet chocolate chips
  • ½ cup chopped Heath bars maybe a little extra
  • ½ cup chopped pecans


  • Preheat oven to 375°F
  • Mix together flour, salt, and baking soda. Set aside.
  • In a stand mixer with the whisk attachment, whip the butter until creamy (make sure it is room temperature first).
  • Add both sugars. Continue to beat until creamy. Add vanilla extract and toffee oil.
  • Replace whisk attachment with the paddle attachment. On low, mix in the flour mixture a little at a time.
  • Remove from stand mixer. Pour in chocolate chips, heath bar chunks, and pecans. Mix by hand.
  • Get a spoonful, about a heaping tablespoon, and roll it into a ball. Place on parchment paper lined baking sheet.
  • Bake for 9-10 minutes. After 9 minutes, remove from the oven. Cookies will be pretty soft. Let them sit on the baking sheet for about 2 minutes. Transfer the cookies to a cooling rack. When they are cool, enjoy!