Salted Toffee Chocolate Chip Cookies
There are not enough words to describe the awesomeness that are these sea salt toffee chocolate chip cookies. The cookies are packed with rich semi-sweet chocolate & rich buttery toffee for a combination that is gourmet. They are gooey, crunchy, sweet, salty, & decadent.
Equipment
- Baking Sheets
- hand mixer
Ingredients
- 2 ¼ cup all-purpose flour
- 1 teaspoon baking soda
- 2 sticks softened butter (1 cup)
- ¾ cup granulated sugar
- ¾ cup brown sugar packed
- 1 teaspoon vanilla extract
- 2 eggs room temperature
- 2 cups semi-sweet chocolate chips
- 1 ½ cups toffee pieces
- flaky sea salt
Instructions
- Bring the butter & eggs to room temperature. This takes about 30 minutes.
- In a small mixing bowl, combine the flour & baking soda. Set aside to add later.
- To a large mixing bowl, add the softened butter, brown sugar, & granulated sugar. Using a hand mixer, beat for 2 minutes on low to combine.Next, add the vanilla extract and two eggs. Mix on low for 1 minute until creamy.
- Add ½ of the dry ingredients. Using the hand mixer, beat on low for 2-3 minutes.Scrape down the sides as needed. Add the remaining flour mixture & beat to combine.
- Add the chocolate chips & toffee pieces. Using a spatula, fold them into the dough until evenly distributed.
- Chill the dough for 30 minutes before baking. Prepare a baking sheet with cooking spray, parchment paper, or a silicone baking mat.
- After chilling, scoop out 1 tablespoon's worth of dough. Next, roll each into a ball and place each on the baking sheet. Evenly space them so that a dozen fit on the baking sheet.
- Preheat oven to 350°.
- Bake for 11 minutes. The cookies will still be soft in the center. The edges should be just slightly golden-brown. Remove the cookies from the oven carefully using oven mitts.
- IMMEDIATELY sprinkle each cookie with some sea salt. I like to press very lightly with my pinkie finger to a few big flakes... this helps some stick to the cookie better. You don't want all that sea salt coming off and missing that flavor punch. Let the cookies set and cool on the baking sheet for 3 minutes.
- Once the cookies have been set, use a spatula to carefully remove them from the baking sheet. Place each cookie on a cooling rack. Let cool for 10 minutes - enjoy!
Notes
SUBSTITUTIONS & VARIATIONS:
- Use broken pieces of Heath Candy bar for the toffee.
- Omit the flaky sea salt on top for a lower sodium version.
- Store cookies in a cool dry place for up to 5 days - they won't last that long though!
- Store raw dough in the refrigerator for 3 days or up to a month in the freezer.
Nutrition
Calories: 2014kcalCarbohydrates: 236gProtein: 17gFat: 112gSaturated Fat: 68gPolyunsaturated Fat: 5gMonounsaturated Fat: 31gTrans Fat: 3gCholesterol: 301mgSodium: 810mgPotassium: 732mgFiber: 9gSugar: 167gVitamin A: 2598IUVitamin C: 0.2mgCalcium: 157mgIron: 10mg
Tried this recipe?Let us know how it was!
