Toffee Cookies
Soft chocolate chip cookies with gooey dark chocolate and crunchy homemade toffee bits
Equipment
- 1 electric hand mixer, optional
Ingredients
Toffee
- 115 g unsalted butter
- 200 g brown sugar
- ½ teaspoon salt
Cookies
- 180 g all-purpose flour
- 1 tablespoon cornstarch
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 115 g unsalted butter, melted and cooled
- 100 g granulated sugar
- 50 g brown sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 75 g dark chocolate, roughly chopped, plus extra for topping
- 75 g toffee pieces, plus extra for topping
- flaky salt, for sprinkling
Instructions
Toffee
- Cook: In a small saucepan, add the butter, brown sugar, and salt. Heat on medium heat until the butter has melted. Turn the heat up to medium-high and simmer, stirring often, for 6-8 minutes or until it looks like the consistency of melted peanut butter.
- Cool: Immediately pour the toffee onto a baking sheet lined with parchment paper. Let the toffee spread and settle into a flat layer and allow it to cool until hardened.
- Break: Once hardened, use the end of a metal spoon or a mallet to strike the toffee until it breaks into small pieces. Set the toffee pieces aside for later.
Cookies
- Prep: Preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.
- Dry mixture: In a small mixing bowl, stir together the flour, cornstarch, baking powder, baking soda, and salt. Set aside.
- Wet mixture: In a large mixing bowl, add the melted butter, granulated sugar, and brown sugar. Use a whisk or hand mixer to mix well. Add the egg and vanilla extract and mix until smooth.
- Combine: Add the dry mixture to the wet mixture and fold together with a spatula (or continue to mix with a hand mixer) until just barely combined with some flour patches left. Add in the dark chocolate and toffee pieces you made earlier. Fold together until incorporated and just combined.
- Scoop cookie dough: Use a 4-tablespoon cookie scoop to scoop the cookie dough and release them onto your lined baking sheet, leaving about 2" in between each cookie for spreading. Press a few extra pieces of chocolate and toffee on top of each cookie dough ball.
- Bake: Bake cookies for about 11-12 minutes. In the last 2 minutes of baking, you can press a few more pieces of chocolate and toffee on top of each cookie for a nicer look. Immediately after taking them out of the oven, use a round cookie cutter or small bowl that's slightly larger than a cookie and swirl each cookie around inside it to push the sides in for perfectly round cookies. Finish each cookie off with a sprinkle of flaky salt.
- Cool: Let the cookies cool on the baking sheet for 10-15 minutes as they will still be quite soft before transferring them to a wire rack to cool completely.
Notes
- Toffee: This recipe makes enough toffee pieces for about 2-3 batches of cookies. You can either halve the recipe to make less or save them in an airtight container for another batch of cookies or for snacking!
Nutrition
Calories: 419kcal | Carbohydrates: 52g | Protein: 3g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 67mg | Sodium: 306mg | Potassium: 111mg | Fiber: 1g | Sugar: 37g | Vitamin A: 625IU | Vitamin C: 0.01mg | Calcium: 47mg | Iron: 2mg
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