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Toffee Chocolate Chip Cookies

Active time: 20 minutes | Chill time: 30+ minutes | Bake time: 10 minutes | Yield: around 30 cookies


Ingredients:

  • 226g (1 cup / 16 tbsp / 2 sticks) unsalted butter, to be browned

  • 200g (1 cup) brown sugar

  • 50g (¼ cup) granulated sugar

  • 2 eggs + 1 yolk, room temperature

  • 1 tbsp vanilla bean paste, or vanilla extract

  • 240g (2 cup) all purpose flour

  • 1 tsp baking soda

  • 1 tsp salt

  • 60g (½ cup) powdered sugar

  • 270g (1 ½ cup) chocolate chips

  • 180g (¾ cup) toffee bits

  • Flake salt


Directions:

  1. Place the butter in a medium saucepan over medium-high heat. Stir frequently until the butter becomes darker in color, has a nutty aroma, and has brown bits in the bottom of the pan. Once it reaches this point, remove from the heat and transfer to a large heat-proof bowl. Allow to cool for about 10 minutes.

  2. Whisk butter and both sugars together until well combined, then whisk in eggs, yolk and vanilla.

  3. Add in the flour, baking soda, powdered sugar, and salt; fold in the dry ingredients until mostly incorporated, still some flour streaks visible.

  4. Fold in the chocolate chips and toffee bits until just evenly distributed, do not overmix.

  5. Divide the dough into 45g portions (about a 2 tbsp cookie scoop). Place the dough on a cookie sheet, lined with parchment paper, then place in the refrigerator for at least 30 minutes.

    1. If you plan to leave them in the fridge for several hours, transfer the slightly chilled dough balls to an airtight container after about 30 minutes.

  6. When you are ready to bake, preheat your oven to 350°F. Place the cookie dough balls about 3 inches apart on a cookie sheet lined with parchment paper. Sprinkle cookie dough with flake salt.

  7. Bake for 10-13 minutes, or until the edges are just lightly browned and the middle is still light in color and slightly puffed.

  8. Cool on the baking sheet for 10 minutes before transferring to a cooling rack.

Notes:

  • You do not need an electric mixer for this recipe. If mixing by hand, it is important to ensure the butter is at room temperature.

  • Cookie dough can be stored in a zip bag or airtight container for up to 2 weeks in the refrigerator or in the freezer for up to 9 months.



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