Salted Dark Chocolate Toffee Cookies

Cookie Monster

Weekly recipes to serve with a glass of milk.

Salted Dark Chocolate Toffee Cookies
  • Yield:makes about 30 cookies
  • Active time:10 minutes
  • Total time:25 minutes
  • Rated: 1.0
This recipe appears in:
Cookie Monster: Salted Dark Chocolate Toffee Cookies

[Photograph: Carrie Vasios]

Cookies filled with extra dark chocolate chips and buttery toffee get a boost from fleur de sel.

Note: If you can't find toffee bits, simply place toffee in a zip lock bag and smash with a rolling pin until it is coarsely ground.

About the author: Carrie Vasios is the editor of Serious Eats: Sweets. She likes to peruse her large collection of cookbooks while eating jam from the jar. You can follow her on Twitter @carrievasios

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!


  • 2 cups all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 16 tablespoons (2 sticks) unsalted butter, at room
  • 1/2 cup packed dark brown sugar
  • 1/2 cup light brown sugar
  • 1/2 cup sugar
  • 2 eggs
  • 1 teaspoon water
  • 1 teaspoon vanilla
  • 1 1/4 cups dark chocolate chips (such as Guittard Extra Dark Chocolate Chips)
  • 1/4 cup toffee bits (see note)
  • Fleur de sel


  1. 1.

    Adjust oven rack to upper and lower middle position and preheat oven to 350°F. Line two baking sheets with parchment paper.

  2. 2.

    In a medium bowl, whisk together flour, baking soda, and salt; set aside.

  3. 3.

    In the bowl of a stand mixer fitted with a paddle attachment, cream together butter, dark and light brown sugars, and sugar, about 3 minutes. Add eggs and beat until incorporated, then add water and vanilla and beat to combine. Add dry ingredients and beat just until evenly incorporated. Stir in chocolate chips and toffee.

  4. 4.

    Drop dough with 2 1/2 ounce cookie scoop (or by rounded tablespoon) onto prepared baking sheets. Top each cookie with a sprinkle of fleur de sel. Bake until golden, about 15 minutes. Let cool 5 minutes then transfer to a wire rack to finish cooling.

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