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    You are in: Home / Recipes / Crunchy Toffee Chocolate Chip Cookies Recipe
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    Crunchy Toffee Chocolate Chip Cookies

    Crunchy Toffee Chocolate Chip Cookies. Photo by Lavender Lynn

    1/2 Photos of Crunchy Toffee Chocolate Chip Cookies

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    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    14 mins

    16 mins

    Engrossed's Note:

    I played with a King Arthur flour recipe and got these crunchy buttery delights. Yum! You can use all whole wheat flour if you don't have barley flour but the barely flour gives it a milder taste. To ensure crunchiness, be sure to bake these cookies thoroughly; they should be golden brown all over, without any hint of softness in the center. They also stay rounded and don't spread much.

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    Serves: 30



    Units: US | Metric


    1. 1
      Preheat oven to 350°F Lightly grease 2 baking sheets.
    2. 2
      Beat the butter, oil sugars, vanilla, salt and instant coffee in a large bowl until smooth.
    3. 3
      Beat in the vinegar, egg, baking soda and baking powder until well combined.
    4. 4
      Stir in the flours until well combined.
    5. 5
      Stir in the chocolate chips, toffee bits and pecans, if desired. *The dough wil appear oily.
    6. 6
      Scoop out 1 inch balls and place on baking sheets. They don't need to be spaced far apart because they don't spread much. *I tried flattening some but didn't like them as much.
    7. 7
      Bake 14-16 minutes, reversing trays half way through, until golden brown all over with no hint of softness in the center.
    8. 8
      Remove from oven and allow cookies to cool 5 minutes on baking sheets before transferring to racks or paper bags to cool completely.

    Ratings & Reviews:

    • on May 19, 2008


      Yay! First try making crunchy choco chippers and they turned out! These can be made vegan (egg-free and dairy-free)I used earth balance shortening in place of butter and coconut oil and olive oil for veg oil, egg replacer (1 tsp plus 1.5 tbsp warm water) instead of egg, store brand semi-sweet choc chips which contain no milk, and halved the recipe and still got about 30. Make sure you watch them. First batch turned out too dark with slightly burned bottoms at 14 min. This might have been due to my making mine a little small. So I next batch was baked for 5 minutes, turned the tray, and baked for about 5 more minutes. They get cracked and golden brown AND crunchy! You're awesome Engrossed! Just the cookie I needed!

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    • on March 13, 2008


      OUTSTANDING! Barley flour isn't usually on my pantry shelf, but it is now! I opted out when it came to instant coffee, but other than that, the directions were followed, & the cookies were GREAT! Many thanks, as others have asked for a copy of the recipe! [Tagged, made & reviewed in Please Review My Recipe cooking game]

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    • on March 03, 2008


      These are very good and rich cookies. I followed the ingredients per recipe with the sugar not splenda. I didn't add the instant coffee. I used 1 C barley flour and 1 C whole wheat flour. I would definitely make these again. Made for Please Make My REcipe.

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    Nutritional Facts for Crunchy Toffee Chocolate Chip Cookies

    Serving Size: 1 (32 g)

    Servings Per Recipe: 30

    Amount Per Serving
    % Daily Value
    Calories 133.3
    Calories from Fat 57
    Total Fat 6.3 g
    Saturated Fat 2.0 g
    Cholesterol 10.2 mg
    Sodium 83.9 mg
    Total Carbohydrate 18.8 g
    Dietary Fiber 1.0 g
    Sugars 11.9 g
    Protein 1.4 g

    The following items or measurements are not included:

    toffee pieces

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