Sea Salt Toffee Chocolate Chip Cookies – Chewy chocolate chip cookies are given a gourmet makeover with the addition of toffee bits and a sprinkle of sea salt
Tomorrow is a new month, which means two things: (1) we’re soooo close to fall!!! and (2) it’s time for a new cookie recipe!
I look forward to making a new cookie recipe for you guys every month. I even try new cookies any chance I get to help inspire my next recipe. See what sacrifices I make for you guys?!
Today’s recipe was inspired by a cookie recipe I had at a Mexican restaurant. Yup, a toffee cookie at a Mexican spot. Did it make sense? Not so much. But was it good? To my surprise, it was!!
I’ve lost touch with my obsession for toffee. It was something that I craved as a kid. I mean, those Werther’s hard candies were one of my favorite things on the planet! Anyone else?!
But I soon got over it as my chocolate and peanut butter obsessions grew. So this cookie didn’t have much of a chance.
After one bite of this cookie, oh man, was I wrong! The toffee added another layer of chew to the cookie, but with a slight crunch, that was simply perfect.
That’s why I was so shocked by it – it overcame quite the obstacle to make it on my list of favorite cookies! And so that’s why I am sharing a similar recipe with y’all today.
Say hello to my Sea Salt Toffee Chocolate Chip Cookies!
For my take on this cookie, I added a little gourmet flair – flaky sea salt. Sea salt helps balance out the extra sweetness from the toffee and enhances the flavor of the chocolate. In other words, it’s a miracle worker.
In the cookies, you’ll notice that there are flecks of chocolate in there but it doesn’t look like a chocolate chip. That’s not exactly on purpose.
This recipe calls for mini chocolate chips – which I thought I had in my pantry. Nope, just regular chocolate chips. So I decided to chop up my regular chocolate chips into tiny pieces.
Worked like a charm! In fact, I almost liked it a little better because each bite had the perfect amount of chocolate in it. So if you’re in the same situation, pulse those chocolate chips in a food processor and you’ll be all set.
There’s another unique ingredient in these cookies that only make them better: oatmeal.
Oats are chopped into a fine flour and then used to add a little texture to the dough. You wouldn’t know it was there if you didn’t know the recipe, but it really does help make these cookies extra chewy.
When it comes to making these cookies, there’s really nothing different about making the dough. But just in case you’re new to the cookie-making game, here are a few tips to make sure these cookies come out as planned:
- Make sure you chill the dough for a couple hours before you bake them. If you simply cook them at room temperature, they will spread into thin pancakes.
- Because these cookies have a little more baking soda than normal, they will spread more than normal, so I recommend placing only 12 cookies per baking sheet if you want them to stay perfectly round. Also, for this reason, I recommend keep the dough in a perfect ball when you place them in the oven to bake. This will keep them from spreading too much.
- Don’t over mix the batter or else the cookies will turn out cakey. You want they to be super chewy!
There you have it, people – Sea Salt Toffee Chocolate Chip Cookies! If you love this recipe, make sure to share with your friends on social media!
How excited are you to make this month’s cookie recipe? Do you have any recommendations for next month? It’s the first official month of Fall so expect a cookie with some Fall flair 😉
Here are all the kitchen tools and serveware that I used in today’s recipe. For each item sold below, I make a small commission. I only recommend items that I own and love so you can trust that each recommendation is tried and true. Thank you for supporting CPA!
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Sea Salt Toffee Chocolate Chip Cookies
Ingredients
- 1/2 cup oats
- 2 1/4 cup all-purpose flour
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1 cup butter unsalted, softened
- 3/4 cup light brown sugar
- 3/4 cup granulated sugar
- 2 teaspoons pure vanilla extract
- 2 large eggs
- 2 cup mini chocolate chips
- 1 1/3 cup toffee pieces
- 1/4 cup flaky sea salt
Instructions
- First, place oats in food processor so they become fine. Place into a medium bowl with flour, baking soda, salt, and ground cinnamon. Stir together. Set aside.
- Place butter and sugars into a large bowl of a stand mixer (or just a large bowl and a hand mixer) and beat together until light and fluffy (about 2 minutes). Add vanilla and 1 egg and mix until combined. Add other egg and mix just until combined.
- Add all dry ingredients to butter mixture and beat just until combined. Do not over-mix!
- Using a spatula, fold in chocolate chips and toffee pieces until evenly distributed. Scoop dough into 2 tablespoon-portions and place on a large baking sheet with parchment paper. Place in fridge for 1 hour to chill before baking.
- Preheat oven to 350 degrees. Remove cookie dough from fridge and place onto baking sheets about 2 inches apart. Be careful - these cookies will spread!
- Place cookies into preheated oven for 11-13 minutes, or until the edges are nice and crispy. I only bake one sheet at a time and put others into the fridge as they wait to be baked.
- Remove from oven and cool on baking sheet for 5 minutes and then transfer to cookie sheet to continue cooling. While they cool, sprinkle a little flaky sea salt over the cookies.
- Eat immediately or store them in a storage container for up to 4 days.
Notes
Pin for later:
More cookie recipes that you’ll love:
Chocolate Chip Cookie Bites with Fudge Frosting
Triple Chocolate Soft Baked Cookies
Monster Cookies
This will definitely be my new go to for chocolate chip cookies! They were SO chewy and delicious. I loved everything about them. Thank you for this perfect cookie recipe!
Yay! So glad you liked them!
Hi! I am excited to make these. I just have a question about the baking soda. Usually the cookies I bake call for just a teaspoon of baking soda but I see you have it listed as a teaspoon and a half. I just wanted to know what the reason for this was. These cookies look amazing and I can’t wait to make and eat them!
So sorry I didn’t get to you sooner about this but it looks like you made them without any issues!
Should the butter be softened? Melted? I didn’t see it in the instructions. Can’t wait to make these!
Good question! Definitely softened butter. Sorry I didn’t explicitly say that. I have since updated the recipe. Thanks for letting me know!
Wow. I don’t usually leave comments on recipes but I’ve made this twice (once with bitter chocolate, one without) both times with walnuts and it’s out of this world. I mean really, this is one killer cookie — people always think I’m crazy when I say I don’t like boring cookies like chocolate chip or oatmeal raisin, but when you try ones like this it’s an easy explanation!
Aw Madison! Thanks so much for the lovely comment. I am so glad you like these cookies!
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hi! what kind of chocolate did you use? semi, milk, dark?
Semi sweet!
These are delicious! I used Cup 4 Cup gluten-free flour blend and regular size Ghirardelli milk chocolate chips. After mixing, I used my medium cookie scoop and pre-scooped onto a platter that I then put in the fridge for a couple hours. Easy to take out and put on the cookie sheet as I baked each sheet. Mine did cook more like 14-15 minutes to get golden brown. Then followed cooling directions. They seemed like they might be under cooked when I first pulled them out but after cooling 15+minutes, they are just the way I like my cookies. Crispy on the edges and chewy in the middle. The sea salt topping takes these to the next level.
Awesome cookie! Used mini chocolate chips – love the idea of using smaller chips!
Are these able to be chilled over night or do you only recommend an hour in the fridge before baking?
Thanks 🙂
You can chill overnight. The one hour is a minimum.
Hello! I wanted to make these for the weekend but was wondering if I could make the dough and freeze half of it for next week. Do you have any freezing recommendations? We have made these twice now (today will be our third!) and they are our new favorite chocolate chip cookies!
Aw yay! So glad to hear that you love them! When I freeze them, I make sure to form them into balls first. That way, I can just place them on a baking sheet and bake in preheated oven right from the freezer. I think I add another minute or two to the baking time. But other than that, no other modifications needed!
Great cookie. The only thing I changed was I put the cookie dough in the fridge before putting them on the cookie sheet. Everyone loved them!
Yay! Glad you liked them!
Made these cookies for my coworkers and my friend…so chewy and soft. The sea salt is the PERFECT balance for the sweet cookie. Oh man, it was so hard not to eat all of these!
Your recipes have easily become my “go-to”! I really appreciate all the tips– they are so helpful and make a WORLD of a difference!
Hi Sonia! Thanks so much for your sweet comment and for being a regular visitor to the blog. I am so glad you love the recipe and the tips!
Hi! Do you think these could be made as a bar cookie? 9×13? I’d so how long would you she – 30 min? Thank you!
Oooo good idea! I definitely think so. But I’m not sure how big. I think 9×13 would work but if it’s spreading too thin, switch to 9×9. It just depends on how thin you want them. I would think between 20-30 mins in a 350 degree oven would be enough but just keep an eye on them. If you’re using a dark pan, lower the heat to 325 degrees so the edges don’t burn. Hope that helps! Let me know how they turn out!
Fabulous!! I’m thinking you might be right that’s 9″square might be better- I’ll keep you posted! Thanks so much 😀
Hi Sharon!
These cookies look amazing! Just wondering what kind of toffee you use- hard/soft? (ie. would I roughly chop up some Werther’s candy or use a softer toffee similar to Macintosh?)
Thanks!
Jade
Good question! I actually used chopped Heath Bar Bits (baking section of the grocery) but chopped Werthers would probably give a more potent toffee flavor. I should try that next time! But definitely use hard toffee.
Okay, great!! Thanks for the quick reply! I’ll be trying this recipe out this weekend! 🙂
I love chocolate chip cookies, but have never tried sea salt toffee cookies. These look so good though!
There’s nothing better than cookies and milk. Pinning for later. 🙂
These cookies look like little pieces of heaven! Cant wait to try
These cookies look so good…extra soft and chewy! I’m a CPA too…by day and night!
I’m a big fan of salted chocolate, one of my favorite treats! These look delicious 🙂
These look heavenly! Yum.
This is such a unique combination but these cookies look amazing! My daughter and I love to bake cookies, but we normally just use dough already made. This looks like it would be a lot of fun.
It totally would! I love making cookies with my nieces because they can help roll the dough. It’s a fun activity and helps the cookies get done faster!
It felt like fall today. It was so chilly and people were out wearing hoodies and sweaters! These look delicious. I may not like the weather turning cooler but I do love cookies 🙂 I look forward to your cookie recipes!
Thanks Jolina!! I am so glad you like the cookie recipes!
These are perfect for fall! I love sea salt and sweetness paired together.
I completely agree!!
Cannot. Get. Over. These. Cookies. They seriously look SO amazing- that sea salt is the perfect touch!
Thanks Karly!! I love adding sea salt to everything! It really brings out the flavor!
Yum! Adding salt to cookies adds such a yummy twist, I love it. I’ll have to make some of these soon!
Yum, yum! These beautiful Sea Salt Toffee Chocolate Chip Cookies look fabulously scrumptious! I love the ingredients and everything about this recipe – it’s a keeper.
That’s so nice thank you!
These cookies look too good to be true! I am going to pin these so I can make them at home. Thanks for the recipe.
OMG! This look absolutely amazing! I am totally salivating over here!
Thanks Rachel!
These look amazing…I just pinned them!
Thanks!
OMG I love this recipe already. I don’t often bake because I hate measuring ingridents (LOL) but I’m def gonna have to pin this 😉
That’s what I love most about baking! If you can measure the ingredients, then it’s gonna come out great!