Toffee Chocolate Chunk Cookies
All posts, Cookies, Recipes

Toffee Chocolate Chunk Cookies

Serving Size:
6 cookies
Time:
2,5 h
Difficulty:
3/5

For the Toffee bits:

  • ¼ cup (56 g / 0,6 dl) butter
  • ¼ cup (50 g / 0,6 dl) sugar
  • ⅛ tsk salt

For the cookies:

  • 57 g room temp butter
  • ¼ cup (50 g / 0,6 dl) brown sugar
  • 2 ½ tbsp sugar
  • 1 small egg
  • 1 tsp vanilla
  • ⅔ cup (80 g / ca 1,5 dl) flour
  • ¼ tsp bicarbonat
  • 1/2 tsp salt
  • ¾ cup (130 g / ca 1,8 dl) dark chocolate
  • The toffee bits

Directions

  1. In a medium saucepan, melt the butter, sugar, and salt over medium heat.
  2. Once the mixture begins to boil, gently swirl or stir every 10 seconds.
  3. Continue cooking until it turns a deep amber color and has a nutty aroma (about 6–8 minutes).
  4. Carefully pour the hot toffee onto a parchment-lined surface.
  5. Let it cool completely for about 15–20 minutes, then break it into small pieces.
  6. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
  7. Combine dry ingredients: In a small bowl, whisk together the flour, baking soda, and salt. Set aside.
  8. Mix wet ingredients: In a larger bowl, whisk the butter with the brown sugar and granulated sugar for 1–2 minutes until a smooth paste forms.
  9. Add the egg and vanilla extract. Whisk for another 2–3 minutes until well combined.
  10. Combine: Gently fold the dry ingredients into the wet mixture until just incorporated. Do not overmix.
  11. Add mix-ins: Stir in the chocolate chunks and toffee pieces.
  12. Shape: Scoop cookies onto the prepared baking sheet, leaving space between each one.
  13. Bake: 12 minutes, or until the edges are golden brown and the centers look slightly soft.
  14. Cool: Allow cookies to cool completely on the tray for the best texture.