Toffee Chocolate Chip Cookies
Toffee chocolate chip cookies are everything you need to emotional eat your days away into weight gain oblivion. What is your favourite type of chocolate chip cookie? Flat, crisp and chewy? Puffy, soft and cakey? I’ve been making cookies for … decades? Haha… they are so comforting to me, like a baked miniature chocolate pooled crispy chewy pillow. I just want to snuggle up to a million cookies.
Kate of Rage Bake’s toffee chocolate chip cookie is my usual fave to bake up, eat myself and gift away. But recently, I made Erin of Cloudy Kitchen’s chocolate chip cookies and it also encompasses everything I love about a CCC. Puddles of chocolate, a beautiful sandy texture which I’ve been looking for forever, a gentle ripple of crispy and chewy, flakes of Maldon sea salt to balance the sweet. SANDY TEXTURED COOKIES! I love em. I always thought it was the role of some grainy flour that was causing that mouthfeel, but now I see it was TURBINADO SUGAR all along. Rev up your sugar collection – the addition of raw sugar might make your cookie life.
Chocolate Chip Cookie Hacks
In my many years of home baking chocolate chip cookies, I’ve gathered some little hacks along the way. Here are my top chocolate chip cookie hacks!
One: I like to pan-bang, but with these cookies, just one slam after they’re out of the oven will do. I just drop the cookie sheet onto the stovetop from about an inch. The cookies ripple outward and flatten.
Two: I am anal cookie retentive about roundness. I use a small offset spatula and gently pat the cookies back into a round shape, should they be a little too oblong or football-like in appearance.
Three: Once my cookies are baked and out of the oven, I like to squash down any puff that may have occurred in the cookie baking. With the same offset spatula, I give my cookies a gentle squash-down before adding my sprinkle of Maldon flaky salt to finish.
Four: High quality chocolate is gonna upgrade these babies to outer space territory. I used Callebaut 811, which you can find in block or “callet” form (their version of chocolate chips). The callets melt into layered chocolatey pools, unlike a typical grocery store chocolate chip, which will keep its general form.
Five: Using a scale to measure ingredients will ensure you don’t over puff or over sugar your cookies. Exactitude can be fun!
That’s me, patting my cookies back into roundy territory. Many thanks to the brilliant, cat-loving baker Erin of Cloudy Kitchen, who came up with this recipe! All I did was dump in half a bag of my favourite toffee bits.
Toffee Chocolate Chip Cookies
ingredients
For the cookies
- 225 g Unsalted butter, at room temperature
- 170 g Dark Brown Sugar
- 100 g Granulated / White Sugar
- 50 g Raw / Turbinado Sugar
- 1 egg
- 1 tsp pure vanilla extract
- 300 g All-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp salt
- 350 g good quality dark chocolate in chopped or callet form
- 100 g toffee bits
- Flaky Sea Salt , such as Maldon for finishing
instructions
Make the cookies
- Preheat the oven to 350°f / 180°c. Line two cookie sheets with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugars on high speed until pale, light and fluffy. Add the egg and vanilla extract, scraping down the sides of the bowl when necessary.
- In a medium bowl, sift together the flour, baking soda, baking powder and salt. With the mixer off, pour the dry ingredients into the mixing bowl. Pulse for a few seconds to gently combine and not cause a flour dust storm, then mix on low just to combine, ten or so seconds.
- Add the chocolate and toffee bits and pulse a few times to combine the dough without over mixing.
- If you want large round cookies, use a 2 tbs retractable cookie scoop to dole out even balls of cookie dough. I also used a 1 tbs scoop for some of the cookie dough to make them perfect kid’s lunchbox size! Place on parchment paper lined cookie sheets, leaving room for the cookies to spread. You can freeze any leftover dough balls and save to bake later.
- Bake the cookies between 11 and 14 minutes, depending on your oven (mine has a fan so I used a slightly shorter baking time) until cookies are lightly golden. Remove from oven, pan-bang as noted above if desired, reform any cookies with an offset spatula back into round shapes if desired, then sprinkle each with a generous pinch of flaky sea salt. Note: you can let the dough rest for an hour, as per Erin’s recipe in the fridge, to help hydrate the dough and develop flavour. Or, you can be a hungry cookie pig and bake them off straight away with similar amounts of deliciousness.
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