Sea Salt Chocolate Toffee Chunk Cookies
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Sea Salt Chocolate Toffee Chunk Cookies
This recipe for sea salt chocolate toffee chunk cookies is perfect for all you toffee lovers! Using my homemade toffee recipe, this recipe is a great way to use up your leftovers. Or just make it for this recipe. It’s that good. A deliciously salty-sweet, soft cookie. Just perfect for this fall baking lineup!
Ingredients:
- Cup Unsalted Butter, Softened
- 1 Cup Sugar
- 1 Cup Tightly Packed Brown Sugar
- 2 Eggs
- 2 Tsp Vanilla Extract
- 1 Tsp Baking Soda
- 2 Tsp Hot Water
- 1/2 Tsp Salt
- 1/2 Tsp Cream Of Tartar
- 3 Cups All-Purpose Flour
- 1 Cup Sea Salt Chocolate Toffee bits OR store-bought toffee
- Light Sea Salt
Directions:
- Preheat oven to 350F
- With an electric stand mixer, mix together the butter, white sugar, and brown sugar until combined.
- Beat in the eggs until the batter looks a little whipped. (About 15 seconds)
- Add the vanilla.
- Dissolve baking soda in the hot water. Add to batter along with salt and cream of tartar. Mix until combined.
- Add the flour slowly, 1 cup at a time, and mix until combined.
- Break up your toffee into small pieces, I use a crab mallet.
- Stir in toffee bits with a spatula saving a few pieces for the tops.
- Drop ice cream scoops of dough onto un-greased pans. Place a few chunks of toffee on the tops of each cookie dough scoop.
- Bake for about 12-15 minutes or until the edges are nicely browned.
- Remove and cool on wire rack. Dust with light sea salt and serve.
Sea Salt Chocolate Toffee Chunk Cookies
October 12, 2020
Category
Recipes / What To Serve
Persons
24
Serving Size
1 Cookie
Prep Time
30 minutes
Cook Time
15 minutes
Total Time
45 minutes
Ingredients
- Cup Unsalted Butter, Softened
- 1 Cup Sugar
- 1 Cup Tightly Packed Brown Sugar
- 2 Eggs
- 2 Tsp Vanilla Extract
- 1 Tsp Baking Soda
- 2 Tsp Hot Water
- 1/2 Tsp Salt
- 1/2 Tsp Cream Of Tartar
- 3 Cups All-Purpose Flour
- 1 Cup Sea Salt Chocolate Toffee bits OR store-bought toffee
- Light Sea Salt
Instructions
- Preheat oven to 350F
- With an electric stand mixer, mix together the butter, white sugar, and brown sugar until combined.
- Beat in the eggs until the batter looks a little whipped. (About 15 seconds)
- Add the vanilla.
- Dissolve baking soda in the hot water. Add to batter along with salt and cream of tartar. Mix until combined.
- Add the flour slowly, 1 cup at a time, and mix until combined.
- Break up your toffee into small pieces, I use a crab mallet.
- Stir in toffee bits with a spatula saving a few pieces for the tops.
- Drop ice cream scoops of dough onto un-greased pans. Place a few chunks of toffee on the tops of each cookie dough scoop.
- Bake for about 12-15 minutes or until the edges are nicely browned.
- Remove and cool on wire rack. Dust with light sea salt and serve.
