Chocolate Toffee Chip Cookie. This Vegetarian-Friendly Recipe Will Satisfy your Chocolate Craving. Pin To Your Board Get Toffee Chip Cookie today with Drive Up, Pick Up or Same Day Delivery. Mix sugars, butter and shortening until light and fluffy.
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Add brown sugar and granulated sugar to browned butter.
Add eggs and vanilla, increase mixer speed to medium-high.
The toffee pieces and the dark brown sugar both give the cookies that rich toffee flavor, and they go perfectly with the chocolate chips.
You can cook Chocolate Toffee Chip Cookie use 13 ingredients and 10 the steps. Here guides how you cook it.
The main ingredient Chocolate Toffee Chip Cookie as follows:
- Prepare 8 tbsp of salted butter, room temperature.
- You need 2/3 cup of packed brown sugar.
- You need 1/2 cup of cane sugar.
- Provide 1 1/3 cup of ap flour.
- Provide 1 tsp of kosher Diamond Crystal salt.
- Provide 1 tsp of instant espresso.
- Prepare 1/2 tsp of baking soda.
- Provide 1 of egg.
- Provide 1 tsp of vanilla.
- Provide 1 tsp of apple cider vinegar.
- Prepare 1 cup of chocolate chips.
- You need 1/2 cup of toffee bits.
- Prepare of Fine sea salt to finish.
Tips for making toffee chocolate chip cookies These toffee chocolate chip cookies are incredibly easy to make. Stir together flour, baking soda and salt. Beat butter, granulated sugar, brown sugar and vanilla in large bowl until well blended. Drop rounded spoonfuls of dough onto an ungreased baking sheet.
Instructions Chocolate Toffee Chip Cookie
- Add flour, salt, espresso, and baking soda. Whisk, set aside..
- Add sugars to standing mixer with paddle attachment and on low speed, combine for 1 minute. Add butter, 1 tbsp at a time to coat. Beat the butter and sugar until just creamy, scraping bowl as needed..
- Keep mixer set to low, and add whisked egg. Add vanilla until blended. Add cider vinegar until blended. Stop mixing..
- Add half the flour mix and blend on low until just combined, scraping as needed. Add the rest of the flour mixture, until the white just disappears (Overbeating leads to gluten formation.).
- Add chocolate/toffee, mix on low for 5-10 seconds to distribute bits. Remove bowl from mixer, and gently fold to evenly distribute through dough. Put in an airtight container..
- Refrigerate for 24 hours..
- Remove from refrigerator, and bring dough to room temperature, about an hour..
- Preheat oven to 365º and line a half-sheet pan with parchment..
- Weigh 3 ounces of dough, 3 per sheet. Gently roll each into a ball, then tamp down until more like a disk. (This is necessary to get the crisp edge without charring.) Sprinkle a few grains of fine sea salt on each..
- Bake for 15 minutes, rotating halfway through. Remove when the outside is darker brown, and the inside is lighter brown. Rest on sheet for 1 minute. Remove parchment sheet with cookies onto counter.. After another minute, move to cooling rack. (For ice cream sandwich cookies, double the vanilla and add 2 tbsp of water just before the cider vinegar.).
Fold in chocolate chips and toffee chips, and stir until just combined. Measure dough into rounded tablespoon-fulls, and roll into round balls. Stir together flour, baking soda and salt; set aside. Beat butter, granulated sugar, brown sugar and vanilla in a large bowl until well blended. Gradually add flour mixture, beating until well blended.