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Toffee Chocolate Chip Cookies

Toffee Chocolate Chip Cookies

Toffee Chocolate Chip Cookies

Toffee Chocolate Chip Cookies

If chewy, gooey chocolate chip cookies are your weakness, this recipe for Toffee Chocolate Chip Cookies will be your new go-to recipe. This recipe is fast and simple. English Toffee is the secret ingredient that makes these cookies simply irresistible.

Toffee Chocolate Chip Cookies
Serves 24
If chewy, gooey chocolate chip cookies are your weakness, this recipe for Toffee Chocolate Chip Cookies will be your new go-to recipe. This recipe is fast and simple. English Toffee is the secret ingredient that makes these cookies simply irresistible.
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Prep Time
10 min
Cook Time
11 min
Total Time
21 min
Prep Time
10 min
Cook Time
11 min
Total Time
21 min
201 calories
30 g
36 g
8 g
2 g
5 g
49 g
455 g
18 g
0 g
2 g
Nutrition Facts
Serving Size
49g
Servings
24
Amount Per Serving
Calories 201
Calories from Fat 73
% Daily Value *
Total Fat 8g
13%
Saturated Fat 5g
25%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 2g
Cholesterol 36mg
12%
Sodium 455mg
19%
Total Carbohydrates 30g
10%
Dietary Fiber 0g
2%
Sugars 18g
Protein 2g
Vitamin A
5%
Vitamin C
0%
Calcium
2%
Iron
2%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 Sticks Softened Unsalted Butter
  2. 1 Cup Brown Sugar
  3. 1 Cup White Sugar
  4. 2 Jumbo Eggs
  5. 2 Teaspoons Vanilla Paste or Extract
  6. 3 Cups Flour
  7. 1 Teaspoon Sea Salt
  8. 1 Teaspoon Baking Soda
  9. 1 Cup Bittersweet Chocolate Micro-Chips
  10. 1 Cup Crushed English Toffee
  11. 1 Tablespoon Fleur de Sel
Instructions
  1. Preheat the oven to 350 degrees Fahrenheit
  2. In a stand mixer, cream the butter and sugars until light and fluffy.
  3. Add the eggs one at a time and mix thoroughly adding the vanilla until combined.
  4. In a separate bowl, combine the dry ingredients.
  5. Add them to the wet ingredients in your mixing bowl and mix until completely combine without over mixing.
  6. Line two cookie sheets with parchment paper.
  7. Using an 2 ounce scoop, portion out 12 scoops of cookie dough per cookie sheet and lightly press down each ball of dough with your fingers to flatten slightly.
  8. Place cookie sheets in the oven and bake for approximately 11 minutes or until the edges of the cookies begin to get golden. For a firm cookie, look for a golden tinge in the center of the cookie. For a chewy cookie, the center can be slightly pale and a little molten.
  9. Remove cookies from oven and carefully move cookies to a cooling rack and quickly sprinkle each cookie with a few flakes of Fleur de Sel or Sea Salt.
  10. Store in an air tight container in the fridge up to a week.
Notes
  1. English toffee can be purchased at the grocery store. I purchase both almond and pistachio english toffee at Trader Joes. The best part of this recipe, that english toffee melts in the oven and oozes slightly making for a delectable cookie. The combination of sweet and salty in these cookies is one of my favorites.
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calories
201
fat
8g
protein
2g
carbs
30g
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