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.
- 2 Sticks Softened Unsalted Butter
- 1 Cup Brown Sugar
- 1 Cup White Sugar
- 2 Jumbo Eggs
- 2 Teaspoons Vanilla Paste or Extract
- 3 Cups Flour
- 1 Teaspoon Sea Salt
- 1 Teaspoon Baking Soda
- 1 Cup Bittersweet Chocolate Micro-Chips
- 1 Cup Crushed English Toffee
- 1 Tablespoon Fleur de Sel
- Preheat the oven to 350 degrees Fahrenheit
- In a stand mixer, cream the butter and sugars until light and fluffy.
- Add the eggs one at a time and mix thoroughly adding the vanilla until combined.
- In a separate bowl, combine the dry ingredients.
- Add them to the wet ingredients in your mixing bowl and mix until completely combine without over mixing.
- Line two cookie sheets with parchment paper.
- 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.
- 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.
- 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.
- Store in an air tight container in the fridge up to a week.
- 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.