Sometimes, you just crave a thin and chewy cookie—and that’s exactly what these Thin Toffee Chocolate Chip Cookies deliver! This recipe is one of my husband’s all-time favorites, thanks to its irresistible combination of two types of chocolate chips, buttery toffee bits, and, for him, a handful of pecans.
Even though these cookies are thin, they’re packed with rich, sweet flavor and have the perfect chewy texture. Plus, they’re so delicious you’ll want to keep a batch of dough in the fridge at all times for a quick and satisfying homemade cookie fix. Whether you're baking for a crowd or just for yourself, this is a must-try cookie recipe for toffee and chocolate chip lovers alike!
If you need a cookie recipe to feed a crowd that is not quite as thin but full of chocolate and toffee try my Chocolate Chip Toffee Cookies for a Crowd!
Great Idea
I love to make a batch of this dough and store it in my fridge for school/work week. That way we can have warm cookies ANY TIME! See below for storage tips.
Ingredients
- shortening
- light brown sugar
- milk
- vanilla
- egg
- flour
- salt
- baking soda
- semi sweet morsels
- mini semi sweet morsels
- toffee bits
- pecans
See recipe card for quantities.
Instructions
These cookies come together very quickly, which is another reason why I love making them. Just add the shortening, sugar, milk and vanilla and beat until well blended. Then gently beat egg in until well combined. Add the flour, salt and soda all at once and mix in just until combined. Stir in chips and toffee. I actually hold the pecans and add those to the outside of the cookie balls for those that like pecans. But feel free to mix them into the dough if everyone likes pecans!
Hint: Using a medium cookie scoop will give you the perfect shape and size and baking JUST until the edges turn golden will yield a soft and chewy cookie!
Substitutions
Cookies are so forgiving when it comes to mix ins.
- M&M - Use ¾ cup morsels and ¾ cup M&Ms
- White Chocolate - Using mini semi sweet with the white chocolate is yummy
Equipment
Equipment can have a big impact on how a recipe turns out. I firmly believe quality kitchen tools will help you enjoy cooking and baking so much more! Here is a LINK to my favorite baking supplies!
Storage
Baked cookies for me are only good for 2-3 days....but that is because I love them fresh best! So I bake what I need and then keep the dough in the fridge for 4-5 days and bake what I want each day! I store my in a plastic or glass container that is easy to scoop out of and is airtight.
Top Tip
I usually use parchment paper for all my cookies...but I find the silicone mats work even better for a thin cookie!
More Cookies
Looking for other recipes like this? Try these:
THIN Toffee Chocolate Chip Cookies
Ingredients
- ¾ cup shortening
- 1 ¼ cup light brown sugar firmly packed
- 2 tablespoon milk
- 1 tablespoon vanilla
- 1 egg room temperature
- 1 ¾ cup flour spooned, not packed
- ¾ teaspoon salt
- ¼ tap baking soda
- ¾ cup semi-sweet chocolate chips
- ½ cup toffee bits with chocolate slightly heaping
- ¼ cup mini semi sweet chocolate chips slightly heaping
Optional
- ½ cup pecans
Instructions
- Heat oven to 375℉ and prepare baking sheets. I like to use silicone mats to get thin cookies, but parchment paper will also work.
- In a stand mixer or using a hand held mixer combine shortening, sugar, milk and vanilla. At medium speed beat until well combined and smooth. Add egg and beat into creamed mixture.
- Add flour, salt and baking soda and mix until just combined.
- Pour in chips and candy pieces and stir until all combined. I like to press pecans into scooped balls of dough on cookie sheet as not everyone likes pecans. But you can also stir them in!
- Bake for 8-10 minutes. Until edges are slightly golden. The centers will look slightly under cooked. They will continue to cook on the cookies for 3 minutes. Then remove to cooling racks.
Refrigerated Dough
- I love to make a batch of this dough and bake a few cookies, then store the extra dough in my fridge for the week. About 30 minutes before ready to bake I pull the dough out and let it warm slightly then scoop out my desired quantity. Let these continue to room temperature for the rest of that 30 minutes then bake as directed. If you want to bake straight from the fridge just add an extra minute or two to bake time.
theresa crossland says
Oh how I love this cookie!
Misty Tannery says
It’s a keeper!