Video
Salted Toffee Chocolate Chip Cookies
Soft and chewy chocolate chip cookies with rich buttery toffee bits and flaky salt! They're crisp on the edges, soft in the middle and full of sweet & salty flavor!
Ingredients
- ½ cup (113g) unsalted butter softened
- ½ cup (110g) packed dark brown sugar
- ¼ cup (50g) granulated sugar
- 1 large egg, at room temperature
- 1 ½ teaspoon (7ml) pure vanilla extract
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ⅓ cups (190g) all-purpose flour
- 6 oz (170g) dark chocolate coarsely chopped (about 1 ¼ cups, but you can reduce to 1 cup - I like a lot of chocolate)
- ½ cup (80g) Homemade Toffee Bits
- flaky sea salt for topping
For best results, use a kitchen scale to weigh the ingredients.
Instructions
- Combine soft butter with both sugars in a large bowl and mix by hand using the creaming method (spreading the butter and sugar mixture back and forth along the bottom of the bowl) with a wide spatula until smooth, pale and a bit fluffy. You can also use an electric handheld mixer on medium speed for 1-2 minutes. Scrape the bottom and sides of the bowl a few times to ensure everything is evenly blended.
- Add egg and vanilla and mix until well incorporated.
- Combine flour, baking soda and salt in a medium bowl and whisk to blend evenly. Add it to the butter mixture and fold it in until it is mostly combined but a few streaks still remain. Before all of the flour is combined, add the dark chocolate chunks and toffee bits and fold them through so they are evenly distributed.
- Place a piece of plastic wrap directly on the surface of the dough in the bowl and refrigerate for 1-2 hours – do not skip this step or the cookies will spread too much. Also, I don't recommend refrigerating longer than this or it will have the opposite effect. Too much time will cause the sugar in the toffee to dissolve into the dough and cause it to spread and caramelize excessively.
- Preheat your oven to 350°F. Line two large cookie sheets with parchment paper.
- Use a 1.35-oz cookie scoop to portion the dough into 14 portions and roll into smooth balls (if you try to make fewer larger cookies they will spread too much). Place them onto prepared baking sheets spacing them 3 inches apart. Bake for 10-12 minutes until golden around the edges and still slightly gooey in the center (they will set as they cool).
- Some of the toffee will have melted out of the dough and caramelized on the edges (which is delicious), causing the cookies to look a bit misshapen. To fix this, transfer baking sheet to a wire rack and immediately, while the cookies are still hot, use a large round cookie cutter or a spatula to shape the cookies into rounds by nudging the oozing toffee around the edges back towards the center. I either take my cutter, place it over the cookie so it contains it, then move it around in concentric circles to shape the cookies, or I just take my spatula and literally push in the edges. The cookies are still malleable while the sugar is hot so this works just fine. Let cookies cool for 2 minutes on the baking sheet and then transfer to a wire rack to cool completely. Sprinkle with flaky sea salt before the chocolate sets and enjoy!
