myanook

Tag: Toffee

  • Toffee Chocolate Chip Cookie

    Toffee Chocolate Chip Cookie

    Print Recipe Pin Recipe
    Prep Time 55 minutes
    Cook Time 14 minutes
    Total Time 1 hour 9 minutes
    Servings: 8
    Course: Dessert
    Ingredients Method Video

    Ingredients
      

    Cookie ingredients:
    • 1/2 cup 113g unsalted butter softened
    • 1 cup 220g packed brown sugar light or dark
    • 1 large egg
    • 1 teaspoon pure vanilla extract
    • 1 1/2 cups 188g all-purpose flour
    • 1/2 teaspoon baking soda
    • 1/4 teaspoon baking powder
    • 1/4 teaspoon salt
    • 1 cup 170g semi-sweet chocolate chips
    • Flaky sea salt for topping optional
    Toffee Ingredients:
    • ¼ cup salted butter
    • ½ cup brown sugar

    Method
     

    Toffee recipe:
    1. In a cold pot, add butter and sugar.
    2. Turn on the heat to about medium heat.
    3. Stir regularly (about 5–10 minutes) until it reaches a thick caramel texture (see video for reference @ 0:38-1:25 timestamp ).
    4. Turn off the heat and in a parchment-lined pan, pour the hot toffee to set. This should take about 15–20 minutes.
    5. Once cooled, place into a zip-lock bag and smash with a mallet or anything heavy.
    6. Done!
    Cookies recipe :
    1. Cream Butter and Sugar: In a mixing bowl, beat the butter and brown sugar together until creamy and fluffy (2–3 minutes).
    2. Add Wet Ingredients: Mix in the egg and vanilla extract until well combined.
    3. Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
    4. Combine: Gradually add the dry ingredients to the wet mixture, mixing just until combined.
    5. Fold in the chocolate and toffee brittle
    6. Scoop the dough into 1- or 2-tablespoon-sized balls and place them on a parchment-lined baking sheet.
    7. Top with 2–3 small toffee bits
    8. Freeze the dough balls for 30 minutes or until firm.
    9. Place frozen dough balls directly onto a parchment-lined baking sheet. Bake at 350°F (175°C) for 12–13 minutes, or until the edges are golden, and the centers are still slightly soft (I recommend baking on the top rack)