Chewy Chocolate Toffee Cookies
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: approx 5 dozen cookies
Delicious Chewy Chocolate Toffee Cookies filled with milk chocolate chips, Heath toffee bits, and chopped pecans. It's impossible to eat just one!
  • 1 c (2 sticks) butter, room temperature
  • ¾ c sugar
  • ¾ c brown sugar
  • 2 eggs, room temperature
  • 2 tsp vanilla
  • 2 tsp instant coffee
  • 1¾ c flour
  • ½ c cocoa
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 c milk chocolate chips
  • 1 c toffee bits (I used Heath)
  • 1 c chopped pecans
  1. Preheat the oven to 375 degrees.
  2. In the bowl of a stand mixer fitted with a paddle attachment cream the butter and sugars together.
  3. Add the eggs one at a time, then add the vanilla and instant coffee, beat on medium high speed until light and fluffy, scraping down the bowl as needed.
  4. Sift the flour, cocoa, baking soda, and salt together. With the mixer on low speed add the dry ingredients to the butter mixture in 3 additions. Mix until well combined scraping down the bowl as needed.
  5. Mix the milk chocolate chips, toffee bits, and pecans by hand using a wooden spoon.
  6. Using a small cookie scoop, drop rounded balls of dough onto an ungreased (or parchment lined) cookie sheet.
  7. Bake in preheated oven for 8-10 minutes.
  8. Allow cookies to cool on the pan for a couple minutes them move them to a cooling rack to finish cooling.
  9. Store cookies in an air tight container or Ziploc bag.
Recipe by The Red Eye Baker at