English Toffee Chocolate Chip Cookies
User Reviews
5
English Toffee Chocolate Chip Cookies
Description
The recipe starts by browning butter until foamy and fragrant, adding a toffee-like nutty depth. This butter is then mixed with sugars and vanilla to create a sweet base. Eggs are added to lighten and thicken the mixture, followed by gradual incorporation of dry ingredients including flour, baking soda, and salt to form the cookie dough.
Chunks of English toffee bars and bittersweet chocolate wafers (72% cacao or higher) are folded into the dough, introducing bursts of sweetness and bitterness. The dough rests for about 30 minutes at room temperature to enhance texture and flavor development before baking at 375°F.
The resulting cookies have a rich buttery taste, chewy centers, and crispy edges accented with bits of toffee and intense chocolate. Sprinkling sea salt flakes on top balances the sweetness and highlights the toffee flavor. These cookies are suited for those who appreciate a layered texture and deep chocolate-toffee combination.
Ingredients
- 1 cup butter unsalted
- 2 cups flour all purpose
- 1 tsp baking soda
- ¾ tsp kosher salt
- 1 cup brown sugar dark
- ⅓ cup sugar white
- 2 egg large, at room temp
- 2 tsp vanilla extract
- 2 chocolate toffee bars Skor, or Heath (standard 1.4 oz bar)
- 1 ½ cups chocolate wafers 72% cacao or higher, bittersweet
- 2 tsp salt flakes, sea salt
Instructions
- Cut the toffee bar into ¼" pieces and place in a bowl.
- Preheat oven to 375°F.
- Cook butter in a medium saucepan over medium heat, stirring often until it foams.
- Brown 5-8 minutes, then scrape into a large bowl and let it cool completely. (Don't let it burn.)
- In a separate bowl mix flour, baking soda, and kosher salt.
- Add both sugars (brown and white) and mix well, then add to the brown butter to your mixing bowl. Use an electric mixer on medium speed to incorporate everything.
- Next add the eggs and the vanilla, and beat for about 30 seconds. The mixture will begin to turn light and thicken.
- Reduce the speed of the mixer to low, and begin to add the flour mixture gradually. Continue to beat until well combined. Remove the mixer blade.
- Slowly add the chocolate wafers and the toffee pieces while mixing with a large spatula by hand. The dough will seem a bit runny.
- Allow the dough mixture to rest at room temperature for about 30 minutes. This will allow the dough to thicken.
- Line a cookie sheet with parchment paper.
- Using a 1 ½ oz. ice cream scoop portion out 10 balls of dough onto the lined cookie sheet. The cookie balls should be about 3" apart since they will spread out.
- Sprinkle with the flaky salt or coarse sea salt.
- Bake in center rack for 9-12 minutes, or until the edges begin to turn golden. The center should be soft.
- Remove from the oven and let them cool for about 10-15 minutes before transferring them to a cooling rack.
- Place the remaining 10 balls on another parchment lined baking sheet, and repeat the baking procedure.
Notes
- Use European-style butter for a richer flavor when possible.
- Choose chocolate wafers with at least 70% cacao instead of regular chocolate chips for deeper chocolate taste.
- Allow the dough to rest at room temperature about 30 minutes before baking to improve texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20servings
Amount Per Serving
Calories 191 kcal
% Daily Value*
| Calories | 191kcal | 10% |
| Carbohydrates | 24g | 8% |
| Protein | 1g | 2% |
| Fat | 9g | 14% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 40mg | 13% |
| Sodium | 476mg | 20% |
| Potassium | 36mg | 1% |
| Sugar | 14g | 28% |
| Vitamin A | 305IU | 6% |
| Calcium | 16mg | 2% |
| Iron | 0.8mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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