Salted Chocolate Toffee Cookies

3 Feb

salted chocolate toffee cookies

So I need glasses.

I really like defying expectations. I’m a really big nerd (anyone who’s talked to me for more than 15 minutes can testify to this), and I’m proud of it, but I also like that I don’t look like a stereotypical nerd. So I’m adjusting to wearing glasses, to having a traditionally “nerdy” accessory.

These cookies are kind of like that. At first glance, just chocolate cookies. But then you take a bite, and there’s the incredible salty-sweet flavor and the hidden toffee bits. And, at a second glance, the sprinkling of fleur de sel heightening the chocolate (please use the best quality you can) has been sparkling on the surface of the cookie all along. Salt and sugar, surprisingly complementary flavors… it’s exactly what this blog is all about.

Salted Chocolate Toffee Cookies (adapted from Martha Stewart)
Yield: 3 dozen cookies


  • 2 cups semisweet chocolate chips
  • 6 Tbsp unsalted butter, sliced
  • 1 cup all-purpose flour*
  • 3/4 tsp baking powder
  • 3/4 tsp kosher salt
  • 3 large eggs
  • 1 cup packed brown sugar
  • 1 tsp vanilla extract
  • 1 cup toffee bits
  • 3/4 cup semisweet chocolate chips
  • fleur de sel**

*Substitute with cocoa powder for a gluten-free and extra decadent cookie.
**Or sea salt or kosher salt.


  1. Preheat the oven to 350 degrees.
  2. Over a double boiler or in the microwave, melt 2 cups semisweet chocolate chips and 6 Tbsp unsalted butter, sliced, then set aside to cool slightly.
  3. In a medium bowl, whisk together 1 cup all-purpose flour, 3/4 tsp baking powder, and 3/4 tsp kosher salt, and set aside.
  4. In a stand mixer fitted with a paddle attachment, beat 3 large eggs, 1 cup packed brown sugar, and 1 tsp vanilla extract on high speed until light and fluffy, about 5 minutes.
  5. On low speed, beat in the melted chocolate and butter.
  6. Fold in the flour mixture by hand until combined, then stir in 1 cup toffee bits and 3/4 cup semisweet chocolate chips.
  7. Drop 2 Tbsp sized scoops onto baking sheets lined with parchment paper or a silpat approximately 2 inches apart. Sprinkle each cookie with a pinch of fleur de sel.
  8. Bake, rotating sheets halfway through, until shiny and crackly but still soft in the center. Remove from oven, and let cool on sheet for 10 minutes before carefully removing to cooling racks.

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9 Responses to “Salted Chocolate Toffee Cookies”

  1. Mel (Sharky Oven Gloves) February 5, 2012 at 3:44 pm #

    These cookies already look delicious, so if they’re even better than they look then they must be truly amazing!

    • Claire February 5, 2012 at 5:41 pm #

      Thanks! You’ll have to bake them and see for yourself 🙂

  2. Sarah February 10, 2012 at 12:08 pm #

    These are all some of my favorite flavors! Cannot wait to try these out.

    • Claire February 10, 2012 at 1:05 pm #

      They’re some of my favorite flavors too! Let me know how they turn out!

  3. simone February 11, 2012 at 12:33 pm #

    just made these to go with a dinner im sending over to friends who just had a baby…oh my–these are divine!i did add some cocoa powder to the flour mix and a lil rum extract to the choc mix…my new fave 🙂 thanks

    • Claire February 11, 2012 at 1:47 pm #

      I’m sure the cocoa powder and rum extract took these over the top! Hope your friends love them too!

  4. Jenny September 22, 2015 at 1:06 am #

    I stumbled across this recipe a couple years ago, and these cookies quickly became a favorite with friends and family. It’s somehow been over a year since I made them last, but with fall here, I’m firing up the oven and baking again. Can’t wait to devour (I mean share) all of these cookies!

Trackbacks and Pingbacks

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