Dark Chocolate Toffee Cookies

Dark Chocolate Toffee Cookies 1


  • ▢½ cup all purpose flour *
  • ▢¼ cup plus 2 tablespoons dutch process cocoa
  • ▢½ teaspoon baking soda
  • ▢¼ teaspoon kosher salt
  • ▢¼ cup butter softened
  • ▢½ cup light brown sugar
  • ▢⅓ cup sugar
  • ▢1 teaspoon vanilla
  • ▢1 egg
  • ▢½ cup dark or bittersweet chocolate chips
  • ▢⅓ – ½ cup toffee bits

* Gluten-Free Alternative Ingredients

  • ▢¼ cup brown rice flour
  • ▢¼ cup tapioca starch
  • ▢2 tablespoons potato starch
  • ▢⅛ teaspoon xanthan gum


  • Whisk together the flour, cocoa, baking soda, and salt. Set aside. In a separate mixing bowl, beat the butter and sugars together until smooth, about 2-3 minutes. Add the egg and vanilla and beat again.
  • Add the dry ingredients to the wet ingredients and beat again just until combined. Stir in the chocolate chips and toffee bits. Chill the dough 1 hour.
  • Preheat the oven to 375°F. Line a baking sheet with parchment paper or a silpat mat. Scoop the dough by tablespoons onto the baking sheet, leaving at least 2″ in between the cookies. Return the remaining dough to the refrigerator in between batches.
  • Bake the cookies for 10 minutes, only until they begin to crisp on the edges and they look just a tiny bit gooey still in the center. Allow the cookies to cool on the baking sheet for at least 2-3 minutes before transferring to a wire rack to cool completely. Enjoy!


Calories: 88kcal · Carbohydrates: 13g · Protein: 1g · Fat: 4g · Saturated Fat: 2g · Polyunsaturated Fat: 1g · Monounsaturated Fat: 1g · Trans Fat: 1g · Cholesterol: 16mg · Sodium: 73mg · Potassium: 14mg · Fiber: 1g · Sugar: 11g · Vitamin A: 107IU · Vitamin C: 1mg · Calcium: 7mg · Iron: 1mg