CHOCOLATE CHIP TOFFEE COOKIES WITH SEA SALT

CHOCOLATE CHIP TOFFEE COOKIES WITH SEA SALT image

Yield 24 cookies

Number Of Ingredients 11

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.