Recipe by Elizabeth Kurtz

Toffee Chocolate Chip Cookies

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Parve Parve
Easy Easy
12 Servings

I love both toffee and cookies, so this combo is a huge winner for me and for anyone who tries them. It’s both a soft and crispy cookie—really the best of both. I use packaged Viennese crunch candy, but for a dairy version you can use toffee bars and real butter. Browning the butter in the first step creates a nutty butter flavor that is extra special in this cookie. Yields 3 dozen cookies


Toffee Chocolate Chip Cookies

  • 1 cup (2 sticks) Earth Balance (or margarine)

  • 2 cups all-purpose flour, such as Glicks

  • 1 teaspoon baking soda

  • 3/4 teaspoon kosher salt

  • 1 cup packed Haddar Dark Brown Sugar

  • 1/3 cup sugar

  • 2 large eggs, at room temperature

  • 2 teaspoons vanilla extract

  • 4 bars Viennese crunch (about 3 inches each), chopped into 1/4-inch pieces (or other toffee bar)

  • 1 and 1/2 cups Glicks Chocolate Chips



In a medium pot, melt margarine until lightly browned and foamy, about five minutes. Let cool slightly.


In a small bowl, whisk flour, baking soda, and salt. Set aside.


In the bowl of an electric mixer, beat brown sugar, sugar, and melted margarine on medium speed for one minute. Add eggs and vanilla and beat until mixture lightens and begins to thicken, about 30 seconds. Reduce speed to low, then add dry ingredients and beat to combine. Fold in toffee pieces and chocolate chips. Let dough rest at room temperature for 30 minutes.


Preheat oven to 350 degrees Fahrenheit. Line three cookie sheets with Gefen Parchment Paper or silicone mats. Spoon tablespoonfuls of dough onto the cookie sheet, leaving about two inches between each cookie, for a total of 12 cookies on each sheet. Bake for eight to 10 minutes.


These can be made ahead of time. Store them in a container at room temperature or freeze up to three months.


Photo and Styling by Chay Berger

Toffee Chocolate Chip Cookies

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