Description
Delicious chocolate cookies with crunchy toffee pieces.
Ingredients
Scale
- 1 cup salted butter
- 1 cup granulated sugar
- ½ tsp kosher salt
- 1 tsp vanilla extract
- 1 cup salted butter (melted)
- 1 cup light brown sugar
- ¾ cup granulated sugar
- 2 tsp vanilla extract
- 2 eggs (room temperature)
- 3 ¼ cups all-purpose flour
- 2 tsp corn starch (can omit and just replace with flour)
- ¾ tsp baking soda
- ½ tsp kosher salt
- 1 cup semi sweet chocolate melting wafers
- ¼ cup nonpareil sprinkles (optional, if using)
Instructions
- Line a 9×9-inch pan with parchment paper and set aside.
- In a medium heavy-bottomed saucepan, melt the butter over medium heat. Stir in the sugar and kosher salt until combined, then stop stirring.
- Let the mixture cook, swirling the pan occasionally, until it reaches 290–300°F (hard crack stage), about 8–10 minutes. Remove from heat and carefully stir in the vanilla or vanilla bean paste.
- Immediately pour the hot toffee into the prepared pan and smooth into an even layer. Sprinkle lightly with flaky sea salt. Let cool completely at room temperature for about 30 minutes, then break into pieces. Chop into medium-sized chunks for the cookies.
- In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth. Add the vanilla and eggs and whisk until fully combined.
- Stir in the flour, cornstarch, baking soda, and salt just until a dough forms.
- Fold in the chopped toffee pieces and chocolate wafers. Cover and chill the dough for 30 – 60 minutes.
- Preheat the oven to 350°F and line baking sheets with parchment paper.
- Scoop the dough into 3 tablespoon portions, rolling lightly into tall dough balls. Place on the baking sheet, spacing about 2½ inches apart. If using, press the tops of the dough into the nonpareil sprinkles, then press 1–2 chocolate wafers and 1–2 pieces of toffee into the top of each dough ball.
- Bake for 11–13 minutes, until the edges are set and the centers look slightly underbaked. They will spread, so as soon as they come out of the oven, place a bowl or round cookie cutter over top and gently scoot the cookie inside to reshape into a perfect circle.
- Let cool on the pan for 5 minutes before transferring to a wire rack.
Notes
- Ensure all ingredients are at room temperature for best results.
- Chocolate wafers can be substituted for chocolate chips if needed.
- Chilling the dough helps cookies hold their shape while baking.
- Prep Time: 20 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 12g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg