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Leigh Ann Chatagnier’s Chocolate Chip Toffee Cookies

Leigh Ann Chatagnier’s Chocolate Chip Toffee Cookies


Cookbook author, mom, and blogger Leigh Ann Chatagnier is joining us from Houston, Texas to make her family’s favorite chocolate chip toffee cookies. Leigh Ann has a passion for helping home cooks gain confidence in the kitchen by teaching just how doable and stress-free cooking from scratch can be.


  • 3 Cups All Purpose Flour
  • 1 Tsp. Baking Soda
  • 1 Tsp. Baking Powder
  • 1/2 Tsp. Salt
  • 1 Cup Unsalted Butter, softened at room temp
  • 3/4 Cup White Sugar
  • 1 1/4 Cup Brown Sugar
  • 2 Eggs
  • 1 1/2 Tsp. Vanilla Extract
  • 1 1/2 Cups Chopped Dark Chocolate or Chocolate Chips
  • 1/2 Cup Toffee Bits
  • Maldon Salt or Sea Salt for Topping


  • Preheat oven to 375 degrees.
  • In a stand mixer beat butter until smooth.
  • Add in sugars to the butter and beat until light and fluffy, about 5 minutes.
  • Add in eggs and vanilla and beat again for 3-5 minutes until smooth.
  • In a large bowl, combine flour, baking soda, baking powder, and salt.
  • Slowly add in dry ingredients into the wet ingredients and mix until just combined.
  • Slowly add in chocolate bits and toffee bits until distributed evenly.
  • Scoop cookies onto a parchment lined baking sheet, sprinkle with maldon salt, and bake for 8-10 minutes until edges are just golden.
  • Let cool on baking sheet for 2-3 minutes before removing from the pan.

Tip: To freeze extra dough simply scoop into individual cookies and then freeze in a single layer on in the freezer. Once frozen, layer between parchment paper in an airtight container or bag.  To cook, remove from freezer and place onto a parchment lined baking sheet and bake for 8-10 minutes.  No need to defrost.