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Toffee and Chocolate Chip Cookies with Salted Chocolate Drizzle

Author A Bountiful Kitchen


  • 1 cup unsalted butter slightly softened (microwaved for 20 seconds)
  • 1 1/2 cups sugar
  • 3/4 cup light brown sugar
  • 2 eggs
  • 2 teaspoons vanilla
  • 2 3/4 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon coarse sea salt
  • 1- 8 oz package Heath English Toffee Bits Bits of Brickle (sold next to chocolate chips)
  • 1 1/2 cups semi sweet chocolate chips for cookies


  • 1 1/2 cups semi sweet chocolate chips for drizzle
  • flaked or coarse salt


  1. Preheat oven to 350 convection or 375 regular bake.
  2. Cream butter and sugars using low speed on mixer, just until smooth. Do not over beat.
  3. Add two eggs and vanilla. Mix just until incorporated and smooth, about 20 seconds.
  4. Add flour, soda, salt, Heath Toffee Bits and 1 1/2 cups chocolate chips to mixing bowl. Mix just until flour disappears.
  5. Scoop cookies onto cookie sheet, I used a 1 1/2 inch cookie scoop.
  6. Place on parchment paper or lightly greased cookie sheet.
  7. Bake for 10 minutes or just until golden.
  8. Remove and let cool completely on cookie sheet.
  9. After cooled completely, place the remaining 1 1/2 cups chocolate chips in a Ziploc bag. Microwave for about 30 seconds or until chocolate is softened and melted enough to drizzle.
  10. Press the melted chocolate toward one corner of the bag. Squeeze out any excess air, fold down the top of the bag and snip a tiny corner of the bag off. Drizzle the chocolate over the cookies and sprinkle immediately with flake or coarse sea salt.
  11. Let the cookies sit until the chocolate is set up.