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Stack of toffee cookies on wood cutting board with one cookie broken in half.

Thin and Chewy Toffee Cookies

Yield: 36 Cookies (2 to 3 Dozen Depending on Size)
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes

Ingredients

  • ¾ cup (170 g) salted butter, softened to cool room temperature
  • ¾ cup (159 g) granulated sugar
  • ¾ cup (159 g) packed light brown sugar
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 2 ¾ cups (391 g) all-purpose flour (see note)
  • 1 ½ to 2 cups (227 to 283 g) toffee bits, (or chocolate covered toffee bits)

Instructions 

  • Preheat the oven to 375 degrees F (see note!). Line two large rimmed baking sheets with parchment paper. Lightly grease with cooking spray and set aside.
  • In a large bowl with a handheld electric mixer or in the bowl of a stand mixer fitted with the paddle attachment, combine the butter, granulated sugar, brown sugar, baking soda and salt. Mix until well combined, 1-2 minutes, scraping down the sides of the bowl as needed.
  • Add the vanilla and eggs and mix until the batter is light and fluffy, 1-2 minutes, scraping down the sides of the bowl as needed.
  • Add the flour and toffee bits and mix until no dry streaks remain.
  • Scoop the cookie dough into heaping tablespoons (I use my #40 cookie scoop) and roll into balls. Place about 2 inches apart on the prepared baking sheets and bake for 10-11 minutes until edges are set and very slightly golden - the middles will still be soft for a chewy cookie (bake longer for a crispier cookie).
  • Let the cookies rest for a minute or two on the baking sheets before removing to a wire rack to cool completely.

Notes

Baking Temperature: these cookies are meant to be thin and chewy and baking them at 375 degrees keeps them this way without them flattening too much. If your oven bakes hot and your cookies are getting overdone at this temperature, decrease to 350 degrees. If you have a convection bake feature on your oven, bake on 325 or 350 convection (choose the lesser temperature if your oven tends to bake hot). 
Trial Baking: it might sound a little fussy, but it never hurts to bake one cookie alone in the preheated oven to start and then evaluate where you need the temperature to go from there. Many times cookies that are flattening/spreading just need the correct baking temperature. All ovens (unfortunately) bake differently and oven temperatures are rarely accurate, so it helps to get to know your oven and how it bakes. 
For a Thicker Cookie: if you want a slightly thicker cookie, add another 1/4 to 1/3 cup of flour to the cookie dough.