It's well known that chilling cookie dough before scooping and baking is a standard and important step in many cookie recipes. Sometimes, though, you just want some darn cookies fast and you don't want to have to plan ahead to factor in the time to chill the dough. These easy chocolate toffee chip cookies don't require any chilling and result in lovely, perfectly chewy cookies.

I love the wonderfully crunchy little toffee bits hidden inside of these cookies. The toffee flavor pairs beautifully with the brown sugar in the dough!

Not needing to chill the dough means you can go directly from mixing to baking. This is a nicely-sized recipe, resulting in just shy of 2 dozen cookies. Perfect for keeping around for my little sugar monster kids who love having a bit of a sweet treat after their dinner in the evenings.

What's not to love about such a quick and easy cookie recipe that results in such beautiful cookies? You'll adore this treat, I just know it. Enjoy!

Chewy Chocolate Toffee Chip Cookies | No Chilling!

Author: Erin Browne
Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 mins
Yield: About 22 cookies 1x

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Ingredients

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½ cup (1 stick) unsalted butter
½ cup white sugar
¼ cup light brown sugar, packed
1 large egg
2 tsp pure vanilla extract or vanilla bean paste
1 ¾ cup (210g) all-purpose flour
½ tsp baking soda
¼ tsp salt
½ cup toffee chips (Heath Bar chips are fine)
½ cup semi-sweet chocolate chips

Instructions

Preheat oven to 350F
Place both sugars into a large mixing bowl. Place the butter into a microwave safe bowl and microwave for 30-40 seconds until partially melted. Whisk the butter until the remaining solid pieces have melted. If butter is hot, allow to cool for a few minutes - it's okay if it's a little warm, but you don't want it to be hot.
Pour the melted butter into the sugars and cream with an electric mixer on medium speed for 4-6 minutes or until the mixture is light and fluffy.
Add the egg and vanilla extract and mix until well combined.
Add the flour, baking soda, and salt to the bowl. Mix on low speed to avoid splatters and stop when a few streaks of flour remain visible.
Add the toffee chips and chocolate chips and use a spatula to fold in the chips. The remaining flour streaks will be mixed in with this step. Stop mixing when the chips have been distributed, being careful not to overmix.
Use amedium cookie scoop (1.5 TBS scoop) and scoop leveled off scoops of dough and drop them onto the baking sheet spaced 2-3 inches apart. Bake for 9-11 minutes or until edges have just begun to brown. Remove from oven and allow to cool on the sheet for 3-5 minutes, then use a spatula to carefully transfer to baking sheet. Repeat with next batch, making sure to use a fully-cooled baking sheet for each new batch.

Notes

I recommend using a food scale to weigh the flour, as mis-measuring can change the texture of these cookies. If you don't have a scale, do not dip your measuring cup directly into the container of flour, as this will cause packing and you will end up with more flour than you need. Instead, use a spoon to scoop flour loosely into the measuring cup, and then use a knife to level off the top.

I recommend using AirBake or another type of insulated baking sheet. Do not grease the pans. If using this type of sheet, baking time will likely be on the longer end of the given range.

If using regular baking sheets, do not grease them, but I recommend lining them with parchment paper before baking.

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Ingredients

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