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Salted Caramel Toffee Chocolate Cookies

Decadent bakery-style cookies packed with chocolate chunks, sticky caramel bits, and crunchy toffee, finished with a chocolate drizzle and sea salt.
Print Recipe
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 1 hour 2 minutes
Servings: 18 cookies
Course: Dessert, Snack
Cuisine: American, Modern
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Cookie Dough
  • 2.25 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp cornstarch
  • 0.5 tsp sea salt fine
  • 0.75 cup unsalted butter melted and cooled
  • 0.75 cup brown sugar dark, packed
  • 0.5 cup granulated sugar
  • 1 egg large, room temp
  • 1 egg yolk large, room temp
  • 2 tsp vanilla extract
  • 1 cup semi-sweet chocolate chopped chunks
  • 0.5 cup toffee bits
  • 0.5 cup soft caramels chopped small
Topping
  • 0.5 cup dark chocolate melted for drizzle
  • 1 tbsp sea salt flakes Maldon style

Equipment

  • Stand mixer or hand mixer
  • Baking sheets
  • Parchment paper
  • Wire cooling rack

Method
 

  1. In a medium bowl, whisk together flour, baking soda, cornstarch, and fine sea salt. Set aside.
  2. In a large bowl, whisk melted butter, brown sugar, and granulated sugar vigorously for 2 minutes until smooth.
  3. Add the egg, egg yolk, and vanilla extract. Mix until fully combined and glossy.
  4. Fold the dry ingredients into the wet mixture until just a few flour streaks remain.
  5. Gently fold in chocolate chunks, toffee bits, and chopped caramels.
  6. Cover dough and chill in the refrigerator for 30 minutes to prevent spreading.
  7. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
  8. Scoop 3 tablespoons of dough per cookie and place 3 inches apart on sheets.
  9. Bake for 11-13 minutes until edges are golden but centers look slightly soft.
  10. Cool on pan for 10 minutes, then transfer to a wire rack.
  11. Drizzle with melted dark chocolate and sprinkle with flaky sea salt before serving.

Notes

Ensure caramels are chopped into pea-sized pieces to prevent them from melting out too much. If cookies spread irregularly, shape them with a round cutter immediately after baking.