Chocolate Toffee Chip Cookie. Using chocolate wafers instead of chips is a cookie game-changer. They spread as they melt, creating thin pockets of chocolate in each Mix in toffee pieces and chocolate wafers with a wooden spoon or rubber spatula. Add almond brickle chips to a chocolate chip cookie and you get these very, very tasty cookies!
Gradually add flour mixture, beating well.
Stir in toffee bits and chocolate chips.
Drop by rounded teaspoons onto ungreased cookie sheet.
You can cook Chocolate Toffee Chip Cookie using 13 ingredients and 10 steps. Here is how you cook it.
Ingredients of Chocolate Toffee Chip Cookie
- It's 8 tbsp of salted butter, room temperature.
- It's 2/3 cup of packed brown sugar.
- You need 1/2 cup of cane sugar.
- You need 1 1/3 cup of ap flour.
- It's 1 tsp of kosher Diamond Crystal salt.
- You need 1 tsp of instant espresso.
- You need 1/2 tsp of baking soda.
- Prepare 1 of egg.
- Prepare 1 tsp of vanilla.
- You need 1 tsp of apple cider vinegar.
- You need 1 cup of chocolate chips.
- Prepare 1/2 cup of toffee bits.
- Prepare of Fine sea salt to finish.
What makes these Toffee Oatmeal Chocolate Chip Cookies the best? It is hard to say exactly how many cookies this makes because the toffee oatmeal chocolate chip cookie dough makes because it is so good it's hard to keep fingers out of it before I can get all of the cookies scooped and baked! Today I've got some drool-worthy bars for you! These Coconut Toffee Chocolate Chip Cookie Bars are bound to be a new favorite.
Chocolate Toffee Chip Cookie instructions
- Add flour, salt, espresso, and baking soda. Whisk, set aside..
- Add sugars to standing mixer with paddle attachment and on low speed, combine for 1 minute. Add butter, 1 tbsp at a time to coat. Beat the butter and sugar until just creamy, scraping bowl as needed..
- Keep mixer set to low, and add whisked egg. Add vanilla until blended. Add cider vinegar until blended. Stop mixing..
- Add half the flour mix and blend on low until just combined, scraping as needed. Add the rest of the flour mixture, until the white just disappears (Overbeating leads to gluten formation.).
- Add chocolate/toffee, mix on low for 5-10 seconds to distribute bits. Remove bowl from mixer, and gently fold to evenly distribute through dough. Put in an airtight container..
- Refrigerate for 24 hours..
- Remove from refrigerator, and bring dough to room temperature, about an hour..
- Preheat oven to 365º and line a half-sheet pan with parchment..
- Weigh 3 ounces of dough, 3 per sheet. Gently roll each into a ball, then tamp down until more like a disk. (This is necessary to get the crisp edge without charring.) Sprinkle a few grains of fine sea salt on each..
- Bake for 15 minutes, rotating halfway through. Remove when the outside is darker brown, and the inside is lighter brown. Rest on sheet for 1 minute. Remove parchment sheet with cookies onto counter.. After another minute, move to cooling rack. (For ice cream sandwich cookies, double the vanilla and add 2 tbsp of water just before the cider vinegar.).
The base of the bar, as well as the topping, is a delicious chocolate chip oatmeal cookie. Not a bad way to start and finish am I right? It is seriously the Best Chocolate Chip Cookie Recipe Ever! I have been making these for many, many years and everyone who tries them agrees they're out-of-this-world delicious! Plus, there's no funny ingredients, no chilling, etc.