Chocolate Chip Crunch Cookies 30.000

Tom McCorkle for The Washington Post; food styling by Lisa Cherkasky for The Washington Post

Holiday Cookies 2018 Nov 29, 2018

This is a finely tuned, easy-to-make rendition from chef Alex Levin of the Schlow Restaurant Group, with elements we like best in a chocolate chip cookie: crisp edges, chewy centers, a good blend of chocolate and crunchy toffee bits.

Make Ahead: The portioned cookie dough needs to be refrigerated for 1 hour, and up to 5 days, or frozen for up to 3 months. The baked cookies are best eaten the same day they are made, but they can be stored in an airtight container for up to 1 week.

Where to Buy: The recipe calls for "good-quality" milk and semisweet chocolates, such as the flat bars of Guittard found in the baking aisle.

Need more inspiration? Check out our Holiday Cookie Generator, featuring more than 300 recipes to suit any taste.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 30 servings

  • 16 tablespoons (2 sticks) unsalted butter, at room temperature
  • 2/3 cup granulated sugar
  • 2/3 cup packed dark brown sugar
  • 1 teaspoon kosher salt
  • 2 large eggs
  • 1 teaspoon vanilla extract or vanilla bean paste
  • 3 cups flour
  • 1 teaspoon baking soda
  • 6 ounces good-quality milk chocolate, chopped (see headnote)
  • 6 ounces good-quality semisweet chocolate, chopped
  • 6 ounces Heath toffee bits (may substitute 1 regular-size Heath Bar, chopped)
  • Flaky sea salt, such as Maldon (optional)


Combine the butter, both sugars and salt in the bowl of a stand mixer or handheld electric mixer; beat on low speed for 30 seconds, then increase to medium speed and beat for 2 minutes. Stop to scrape down the bowl.

Beat on medium speed for 1 more minute; the mixture should be light and fluffy. Add the eggs and vanilla extract or paste; beat on medium speed for 3 minutes, stopping to scrape down the bowl down again, as needed.

Use a fork to whisk together the flour and baking soda in a bowl, then add to the dough. Beat on low speed to form a soft dough. Add the chopped chocolates and toffee bits, then beat on low speed until well incorporated.

Portion the cookie dough using about 2 tablespoons per scoop into a bowl, cover and refrigerate for at least 1 hour, or freeze (see headnote).

When ready to bake, preheat the oven to 350 degrees convection or 375 degrees for a standard oven. Line baking sheets with parchment paper.

Arrange the dough portions on each baking sheet, spacing them 2 inches apart. Lightly flatten each portion and sprinkle with the flaky salt, if using. Bake (middle rack) one sheet at a time for 10 to 14 minutes, just until the edges are lightly crisped but the middles are still somewhat softened and domed. Let cool on the sheet for 5 minutes, then transfer the cookies to a wire rack to cool completely before serving or storing.

VARIATIONS: Use all dark chocolate or all milk chocolate instead of a combination of the two; use toasted chopped nuts or Reese’s Pieces instead of the toffee bits — or, for a fancy touch, 8 ounces of Valrhona dark chocolate crunchy pearls, available online.

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Recipe Source

From Alex Levin, executive pastry chef of the Schlow Restaurant Group. CORRECTION: The portion size given in the previously published recipe was incorrect. It is about a 2-tablespoon scoop, not 1.

Tested by Bonnie S. Benwick.

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