Best Chocolate Chip Toffee Cookies With Sea Salt Recipes

CRUMBL SEA SALT CHOCOLATE CHIP TOFFEE COOKIES

Crumbl Sea salt chocolate chip toffee cookies image

These chewy sea salt chocolate chip toffee cookies have just the right amount of sweet and salty flavors with the perfect chewiness.

Provided by Chahinez

Categories Dessert

Time 21m

Number Of Ingredients 9

Ingredients

1/2 cup butter (salted or unsalted, softened)
1/2 cup brown sugar (light or dark brown sugar)
1 egg (at room temperature )
2 tsp butter vanilla emulsion (or vanilla extract )
1/2 tsp baking soda
1 & 1/3 cup flour
1/4 tsp salt
1/3 cup toffee bits
2/3 cup milk chocolate chips (or semi sweet chocolate chips)

Steps:

Preheat the oven to 350F and line a baking sheet with parchement paper and set aside.
Cream the softened butter and brown sugar together until light and fluffy.
Mix in one egg and the vanilla butter emulsion.
Add in the flour, salt, and baking soda and mix to combine. Make sure to stop mixing as soon as the flour. mixture disappears to avoid overmixing. Fold in the chocolate chips and toffee bits.
Using a large cookie scooper, scoop out 9 large cookie dough balls, place them on the prepared baking sheet, flatten to about 1 inch in thickness, and bake for 11 minutes. Top with more chocolate chips as soon as they come out to get beautiful drool-worthy cookies, and sprinkle with coarse sea salt.
Let the cookies cool down on the baking sheet for 10 minutes before transferring to a cooling rack. Let cool completely and enjoy!

Nutrition Facts : Calories 304 kcal, Carbohydrate 37 g, Protein 3 g, Fat 16 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 57 mg, Sodium 195 mg, Fiber 1 g, Sugar 22 g, UnsaturatedFat 5 g, ServingSize 1 serving

CHOCOLATE CHIP TOFFEE COOKIES WITH SEA SALT

CHOCOLATE CHIP TOFFEE COOKIES WITH SEA SALT image

Categories Dessert Bake

Yield 24 cookies

Number Of Ingredients 11

Ingredients

2 cups plus 2 tbsp. all-purpose flour
½ tsp. baking soda
½ tsp. salt
12 tbsp. unsalted butter, melted and cooled until warm
1 cup brown sugar, packed
½ cup granulated sugar
1 large egg plus 1 egg yolk
2 tsp. vanilla extract
1 1/4 cups semi-sweet chocolate chips
1/2-3/4 cup chopped Toffee
*optional- sea salt for sprinkling

Steps:

Adjust oven racks to upper and lower-middle positions. Preheat oven 325°. Line two cookie sheets with parchment paper. Whisk dry ingredients together in a medium bowl; set aside. With electric mixer, or by hand, (I just use a whisk) mix butter and sugars until thoroughly combined. Beat in egg, yolk, and vanilla until combined. Add dry ingredients and beat at low-speed just until combined. Stir in chocolate chips and toffee. Roll a scant half-cup of dough into a ball. Holding dough ball in fingertips of both hands, pull apart into two equal halves. Rotate halves 90 degrees and, with jagged surfaces facing up, place formed dough onto cookie sheet, leaving ample room between each ball. Sprinkle with sea salt. Bake, reversing position of cookie sheets halfway through baking, until cookies are light golden brown and outer edges start to harden yet centers are still soft and puffy (approximately 11-14 minutes). Do not overbake. Cool cookies on sheets until able to lift without breaking. Transfer to a wire rack to cool.