Salted toffee chocolate chunk cookies
Every bite of this cookie is full of sweet pools of melted chocolate that perfectly balance out crunchy toffee chunks. The homemade toffee brings caramel undertones to wonderfully soft and satisfying cookies.
Equipment
- 1 medium mixing bowl
- Hand or stand mixer
- Food thermometer (optional)
- Baking tray
- Parchment paper or aluminum foil
Ingredients
For the toffee
- 1/4 cup (56g) butter, cubed
- 1/4 cup (50g) granulated sugar
- 1/8 tsp salt
For the cookie dough
- 1/2 cup (113g) butter, room temperature
- 1/4 cup (50g) granulated sugar
- 3/4 cup (150g) brown sugar
- 1 egg
- 1 tsp vanilla extract
- 3/4 tsp baking soda
- 1/2 tsp salt
- 1 3/4 cups (220g) all purpose flour
- 120 g milk chocolate, chopped
- flaky sea salt for topping
Instructions
For the toffee
- Line a baking sheet with parchment paper
- Combine butter, sugar, and salt in a pan on low-medium heat
- Stir frequently until butter and sugar has melted and bring to gentle boil. Remove from stove once the toffee is at 285°F (140°C). It should be caramel brown color.
- Quickly pour mixture onto parchment paper and allow to harden (about 15 minutes)
- Tap on toffee with spoon to break into small pieces
For the cookies
- Preheat oven to 350°F and line a baking sheet with parchment paper
- Cream butter and sugars together until fluffy
- Mix in egg and vanilla extract until well-combined
- Stir in salt and baking soda
- Add flour in batches, combining well between each batch.
- Fold in chocolate chunks and toffee bits. I like to save some milk chocolate and toffee to press on top of the cookies before baking.
- Place 2 tbsp scoops of dough on the baking sheet, about 2 inches apart. Press saved milk chocolate and toffee pieces on top.
- Sprinkle with sea salt and bake for 10 - 11 minutes or until dough is slightly golden brown
- Sprinkle with additional sea salt and allow the cookies to cool and solidify before serving.