I combined two different recipes to create this amazing, flavor-packed, INCREDIBLE cookie that will make your day and have you refusing to make any other kind of chocolate chip cookie ever again 🤩 While it does require some extra work, I promise that the end result is absolutely worth it!
Toffee Chocolate Chip Cookies
Servings: 22
Ingredients
For the toffee:
- 6 tbsp unsalted butter
- 3/4 cup packed light brown sugar
- 1 tsp salt
For the cookie dough:
- 1 cup ghee store bought is fine!
- 1 cup packed brown sugar
- 1/3 cup granulated sugar
- 2 tsp vanilla extract
- 2 eggs
- 2 cups all purpose flour
- 1 tsp baking soda
- 3/4 tsp salt
- 2 tsp espresso powder
- Prepared toffee smashed into 1/4 inch pieces (about 1 cup)
- 1 cup dark chocolate chunks
- 1/4 cup mini chocolate chips
Instructions
- Line a baking sheet with parchment paper and set aside.
- In a medium saucepan over medium heat, melt all of the ingredients until well combined, stirring constantly.
- Continue to stir for 10-12 minutes or until the mixture reaches 290°F.
- Spread the toffee evenly on your prepared baking sheet and freeze for 20-30 minutes until hardened and ready to break apart.
- Cream together the ghee and sugars until smooth (about 2 minutes).
- Add the eggs and vanilla and mix again until light and fluffy (another 2 minutes).
- In a separate bowl, mix together the flour, baking soda, salt, and espresso powder before adding it to the mixer.
- Mix until just combined and then fold in the chocolate chips and toffee.
- Scoop onto your baking tray using a cookie scoop and sprinkle with flaky sea salt.
- Freeze for 10 minutes before baking for 9-11 minutes at 375°F. Let cool on the tray for 10 minutes before transferring to a rack to cool completely (or eat warm!).
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